If you’ve ever had one of those days where dinner just has to be something simple, fast, and guaranteed to please, then let me introduce you to your new go-to: Bacon Ranch Chicken Wraps. These wraps are everything a busy cook dreams of—juicy chicken, crispy turkey bacon, fresh veggies, creamy ranch, and melty cheddar cheese, all bundled up in a soft tortilla.
I can’t even count how many times these wraps have saved dinner at my house. Whether it’s a quick lunch before running errands or a laid-back family dinner, these are always a hit. The best part? They come together in about 30 minutes from start to finish—and that includes cooking the chicken!
I like to keep these ingredients on hand for those chaotic nights when I just don’t have the energy to pull off a complicated recipe. It’s like the perfect balance of fresh and indulgent, and honestly, who doesn’t love anything wrapped in a tortilla with ranch and turkey bacon?
Let’s dive into the first part of the recipe and get these delicious wraps started.
Ingredients You’ll Need
2 boneless, skinless chicken breasts (about 1 pound)
6 cooked turkey bacon strips, chopped
½ cup ranch dressing
1 cup shredded cheddar cheese
2 cups chopped romaine or iceberg lettuce
1 large tomato, diced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
Flour tortillas (8-inch size)
STEP 1: Season and Cook the Chicken
Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. While the oil is warming up, season both sides of the chicken breasts with salt, black pepper, and garlic powder. This simple seasoning mix gives the chicken such a flavorful kick without being overpowering—just enough to bring everything to life.
Once the skillet is hot, add the chicken and cook it for about 6 to 7 minutes per side, depending on thickness. You’re looking for a golden-brown outside and a fully cooked center—no pink! If you’re unsure, a meat thermometer should read 165°F when inserted into the thickest part.
After the chicken is done, remove it from the skillet and let it rest on a cutting board for about 5 minutes. This rest time helps the juices settle in the chicken so it stays moist when you slice it. Then, go ahead and slice it into thin, bite-sized strips.
STEP 2: Warm the Tortillas
Warming your tortillas makes them more flexible and less likely to tear when you roll them. You can do this one of two ways:
Toss them in a dry skillet for about 15 seconds per side.
Or wrap them in a clean kitchen towel and microwave them for 20 seconds.
Either method works, but I usually go with the skillet because I already have it out. Plus, it gives the tortillas a little extra toasty flavor.
How to Assemble Bacon Ranch Chicken Wraps + Simple Tips for Success
Now that you’ve got your seasoned chicken cooked and tortillas warmed, it’s time for the fun part—putting everything together! This is the kind of recipe that’s easy to customize, which is one of the many reasons I love it so much. You can keep it classic or mix things up with some spicy or fresh add-ons, depending on what your crew likes.
Whether you’re making a batch for lunchboxes or a no-fuss dinner, this step is where everything comes together in the most delicious way. Let’s finish these wraps and go over a few easy tips that’ll help you get the best results every single time.
STEP 3: Layer on the Good Stuff
Start by laying each warmed tortilla flat on a clean surface—your countertop, a large cutting board, or even a sheet of parchment paper works great here.
Spoon about 1 tablespoon of ranch dressing down the center of each tortilla. Don’t overdo it, or the wraps may get soggy. You want just enough to give it that creamy, tangy flavor.
Next, evenly divide the sliced chicken and chopped turkey bacon between your tortillas. Then sprinkle on shredded cheddar cheese, followed by chopped lettuce and diced tomato.
These layers create the perfect balance of flavors and textures—warm, tender chicken next to cool, crisp lettuce, juicy tomatoes, smoky turkey bacon, and gooey melted cheese. It’s honestly hard to go wrong here.
STEP 4: Fold and Roll
Once everything’s layered up, it’s time to wrap. Here’s the easiest way to do it:
Fold the bottom edge of the tortilla up over the filling.
Fold in the sides, keeping them snug.
Roll tightly from the bottom up until the wrap is sealed.
If you’re planning to serve these right away, you’re all set! If not, wrap each one in parchment paper or foil, then slice in half diagonally for easier handling and a nice visual touch.
Tips for the Best Bacon Ranch Chicken Wraps
Make-Ahead Friendly: You can prep these wraps up to 4 hours ahead of time and store them in the fridge. Just don’t let them sit too long or the tortillas may get soggy.
Save Time with Pre-Cooked Chicken: Use grilled or rotisserie chicken if you’re short on time. Just slice it thin and warm it slightly before assembling the wraps.
Customize the Fillings: Want a little heat? Swap the cheddar for pepper jack or drizzle in a bit of hot sauce. You can also add sliced avocado or red onion for an extra flavor boost.
Low-Carb Option: Ditch the tortilla altogether and wrap the fillings in a large romaine or butter lettuce leaf. It’s a lighter version that still tastes amazing.
Keep It Crisp: If you’re packing these to-go or serving later, wait to add the lettuce and tomato until right before eating to keep everything fresh and crunchy.
Bacon Ranch Chicken Wraps – FAQ & Final Thoughts
By now, you’ve got everything you need to make these flavorful and satisfying turkey Bacon Ranch Chicken Wraps at home. Whether you’re prepping them for a quick family dinner, a lunch you can take on the go, or just looking to switch up your usual meal routine, this recipe checks all the boxes: simple, fast, and delicious.
But before we wrap this up (pun totally intended), I want to answer a few questions I often get when it comes to making these chicken wraps—especially if you’re looking to make them ahead, tweak the ingredients, or store leftovers properly.
Frequently Asked Questions
Can I use store-bought rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a great shortcut when you’re short on time. Just shred or slice it thin and follow the same steps. It’s still delicious and saves about 15–20 minutes.
What kind of tortillas work best for this recipe?
I recommend using 8-inch flour tortillas, which are the perfect size for a handheld wrap without being too bulky. You can use whole wheat, spinach, or low-carb versions too, depending on your preferences.
Can I make these wraps ahead of time?
Yes—just be sure to keep the lettuce and tomato separate if you’re storing them for more than a few hours. Assemble the wraps up to 4 hours ahead and wrap tightly in foil or parchment, then refrigerate. Add the fresh veggies right before serving to keep everything crisp.
How do I keep the wraps from getting soggy?
Use a light hand with the ranch dressing and make sure your lettuce and tomato are as dry as possible. If you’re storing them, keep moisture-prone ingredients separate until ready to serve.
What are some good sides to serve with these wraps?
These wraps go great with chips and salsa, fresh fruit, potato wedges, or even a simple pasta salad. If you’re packing lunch, a few carrot sticks or a pickle spear work really well too.
Can I freeze these wraps?
I wouldn’t recommend freezing them once they’re fully assembled because of the fresh ingredients like lettuce and tomato. However, you can cook and slice the chicken in advance and freeze it separately to speed things up later.
Is there a dairy-free version of this wrap?
To make it dairy-free, skip the cheese and use a plant-based ranch dressing. There are some great dairy-free options out there that still give you that creamy tang.
Final Thoughts – Why These Wraps Are a Weekly Favorite
There’s just something so satisfying about a meal that’s fast, packed with flavor, and still feels like comfort food. These Bacon Ranch Chicken Wraps have all the things we love—juicy chicken, crispy turkey bacon, creamy ranch, and all the fresh toppings you could want. They’re also endlessly customizable, which makes them a great fit for picky eaters or families with different tastes.
We keep this one in heavy rotation at my house, especially during busy weeks when dinner needs to happen fast without skimping on flavor. And the best part? No forks, no plates—just roll them up, slice in half, and enjoy.
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Turkey Bacon Ranch Chicken Wraps
Description
Tender strips of seasoned chicken and crisp turkey bacon are wrapped in a tortilla with cool ranch dressing, fresh lettuce, juicy tomato, and melty cheese for a handheld meal that’s perfect for lunch or dinner.
Ingredients
Flour tortillas, 8-inch
Boneless, skinless chicken breasts, 2 (about 1 pound)
Cooked turkey bacon strips, 6, chopped
Ranch dressing, ½ cup
Shredded cheddar cheese, 1 cup
Romaine or iceberg lettuce, 2 cups, chopped
Tomato, 1 large, diced
Olive oil, 1 tablespoon
Salt, ½ teaspoon
Black pepper, ¼ teaspoon
Garlic powder, ½ teaspoon
Instructions
Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt, pepper, and garlic powder. Cook the chicken for about six to seven minutes per side, until no longer pink in the center. Remove from the skillet and let rest for a few minutes before slicing into thin strips.
Warm the flour tortillas in a dry skillet for about 15 seconds per side or wrap them in a clean kitchen towel and microwave for 20 seconds to make them pliable. Lay each tortilla flat and spread about a tablespoon of ranch dressing down the center.
Divide the sliced chicken and chopped turkey bacon evenly among the tortillas. Top with shredded cheddar, chopped lettuce, and diced tomato. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to form a wrap.
Serve immediately, or wrap each in parchment paper or foil and slice in half on the diagonal for easy handling.
Notes
These wraps can be assembled ahead of time and stored in the refrigerator for up to 4 hours before serving. Use grilled or rotisserie chicken to save time. Substitute Greek yogurt mixed with ranch seasoning for a lighter dressing. Add sliced avocado or substitute pepper jack cheese for a spicy twist. For a low-carb option, use a large lettuce leaf in place of the tortilla.
