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These Bacon Ranch Chicken Wraps are the perfect meal for lunch or dinner. Ready in about 30 minutes, you can enjoy these any time of the day.

A bacon ranch chicken wrap cut in half to show the interior, two piece stacked on top of each other. Served on a wooden cutting board

There is one thing that I absolutely love, easy chicken wrap recipes. There are just so many combinations of flavors that I never get sick of them, but this bacon ranch chicken wrap is my favorite favorite!

Pan-seared seasoned chicken breast, crispy bacon, ranch, veggies, and cheddar cheese all wrapped up in a tortilla. That is one easy meal I can get down with.

The great part is they are always devoured every time I bust out this recipe.

They are also a great option for packing up for school lunches or taking them on a picnic. You can meal prep them in the morning, wrap them in plastic wrap, and then just enjoy them whenever you are ready.

For some reason wraps just make me think of a delicious lunch, but these make a tasty dinner as well!

No matter when you serve them, you will get rave reviews each time just like we do.

I know you have to be drooling right now, go ahead and scroll down to the recipe card and check out how to make this Bacon Ranch Chicken Wrap!

Some of our other favorite chicken recipes we have on our site include: Popcorn Chicken, Slow Cooker Chicken Burritos, and Chick-fil-A Grilled Chicken Club.

A cut bacon ranch chicken wrap on a piece of white parchment paper sitting on a wooden cutting board. Basket of fries in the background

WHY THIS RECIPE WORKS:

  1. A great recipe for a quick lunch or a busy weeknight, ready in about 30 minutes.
  2. Lots of customizable options, and made with simple ingredients.
  3. A popular flavor combination makes this a crowd-pleasing wrap.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE):

  • Skinless Chicken Breasts
  • Smoked paprika 
  • Crispy Bacon  
  • Salt
  • Black pepper
  • Shredded Cheddar Cheese
  • Onion powder
  • Ranch dressing
  • Flour tortillas, or whole wheat tortillas
  • Beefsteak  tomatoes
  • Romaine lettuce
Overhead image showing the ingredients needed to make bacon ranch chicken wrap on a grey marble table top

HOW TO MAKE CHICKEN PARMESAN SUBS RECIPE:

  1. Season chicken breasts on both sides with the smoked paprika, salt, pepper, and onion powder. Set aside. 
  2. In a large skillet, fry the bacon until crispy over medium heat, and set aside on a plate lined with a paper towel to remove the excess grease.
  3. In the same skillet, sear the chicken breasts in batches over medium-high heat until golden brown on both sides, about 8 minutes total. Set aside on a plate and cover with foil while you prepare the wrap ingredients.
Overhead collage of images showing how to prepare the bacon and chicken for bacon ranch chicken wraps
  1. Assemble the wraps next. Add about 2 tablespoons of Ranch dressing on each tortilla leaving about 1 inch along the edge.
  2. Add the tomato, lettuce, and shredded cheddar down the center of each tortilla.
  3. Next, add a slice of bacon, followed by a whole chicken breast, or slice it and place it on top. Add a second slice of bacon.
  4. Fold the sides first parallel to the chicken breast and start rolling the wrap from the bottom up, holding the folded sides tightly with your fingers simultaneously. 
  5. Use a sharp, preferably serrated knife to cut each wrap in half and serve immediately. 
Overhead collage of images showing how to assemble bacon ranch chicken raps on a grey marble tabletop.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I MAKE THE CHICKEN AHEAD OF TIME?

Yes! That’s one thing I love about this recipe, you can precook the bacon and chicken and store them until ready to assemble the wraps.

I think the chicken in the wrap served cold or hot is delicious. So if you like it cold, make it ahead of time and then just add it to the wrap when you are ready to assemble.

WHAT OTHER SAUCES CAN I USE?

If you want to pair a different sauce other than ranch, you can certainly mix it up! Some other sauces I suggest are:

  • Sour Cream
  • Buffalo Sauce
  • Pesto – pesto chicken wraps, yum!
  • Garlic sauce
  • Your favorite bbq sauce, we love Sweet Baby Ray’s
  • Hot Sauce
  • Caesar salad dressing, chicken caesar wraps are delish!
  • Sweet chili sauce
One piece of a cut bacon ranch chicken wrap propped up on another to show the interior. Basket of fries in the background.

ARE CHICKEN WRAPS HEALTHY FOR WEIGHT LOSS?

Yes and no. Yes in the aspect that you are making them yourself and you know exactly what you are putting in them and not going to the nearest fast food restaurant instead.

There are yummy veggies, and lean chicken in these but with the ranch and cheese, these are still on the fatty side.

But, again it is better for you in the sense that you are making them with fresh ingredinets.

WHAT CAN I ADD?

You can substitute and add all sorts of things, the possibilities are really endless. Here are some of my suggestions:

Other veggies to substitute or add:

  • Sliced cucumbers
  • Red onion
  • Bell pepper, any color will do – I like red peppers the best
  • Shredded carrots
  • Any other fresh vegetables you love

Cheese I like to substitute:

  • Mozzarella cheese
  • Feta cheese
  • Monterey Jack
  • Colby Jack
  • Pepper Jack
  • White cheddar

Other seasonings to add to the chicken:

  • BBQ seasoning
  • Taco seasoning
  • Garlic powder
  • Chili powder
  • Italian seasoning

Instead of cooking the chicken right before making the wraps, you can use precooked chicken such as:

  • Deli chicken strips
  • Leftover grilled chicken
  • Store-bought rotisserie chicken
Upclose image of the interior of bacon ranch chicken wrap on a piece of white parchment paper sitting on a wooden cutting board.

HOW TO STORE:

Store leftovers in an airtight container in the fridge for up to 2 days. Leftovers are best-eaten cold.

The lettuce may become soggy when stored.

I do not suggest freezing this delicious wrap.

DANA’S TIPS AND TRICKS:

  • Tons of custom options, see my tips above on that.
  • I do not suggest freezing, see my tips above on how to store.
  • Use your favorite bacon, regular or thick-cut both work.
  • Use up leftover chicken or make it fresh per our recipe.
  • Skip the tortillas and make a lettuce wrap!
One piece of a cut bacon ranch chicken wrap propped up on another to show the interior. More bacon in the background.

Looking for that light dinner option you can make on the fly? Our Bacon Ranch Chicken Wrap recipe – it’s even great for delicious lunch.

If you’ve tried this BACON RANCH CHICKEN WRAP, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 2 votes

Bacon Ranch Chicken Wrap

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 15 minutes
These Bacon Ranch Chicken Wraps are the perfect meal for lunch or dinner. Ready in about 30 minutes, you can enjoy these any time of the day.
Servings 4 wraps

Ingredients
  

Instructions

  • Season chicken breasts on both sides with the smoked paprika, onion powder, salt, and pepper. Set aside. 
  • In a large skillet, fry the bacon until crispy over medium heat, and set aside on a plate lined with a paper towel to remove the excess grease.
  • In the same skillet, sear the chicken breasts in batches over medium-high heat until golden brown on both sides, about 8 minutes total. Set aside on a plate and cover with foil while you prepare the wrap ingredients.
  • Assemble the wraps next. Add about 2 tablespoons of Ranch dressing on each tortilla leaving about 1 inch along the edge.
  • Add the tomato, lettuce, and shredded cheddar down the center of each tortilla.
  • Next, add a slice of bacon, followed by a whole chicken breast, or slice it and place it on top. Add a second slice of bacon.
  • Fold the sides first parallel to the chicken breast and start rolling the wrap from the bottom up, holding the folded sides tightly with your fingers simultaneously. 
  • Use a sharp, preferably serrated knife to cut each wrap in half and serve immediately. 

Notes

  • Tons of custom options, see my tips above on that.
  • I do not suggest freezing, see my tips above on how to store.
  • Use your favorite bacon, regular or thick-cut both work.
  • Use up leftover chicken or make it fresh per our recipe.
  • Skip the tortillas and make a lettuce wrap!

Nutrition

Calories: 742kcal | Carbohydrates: 26g | Protein: 44g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 1782mg | Potassium: 1029mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2396IU | Vitamin C: 25mg | Calcium: 382mg | Iron: 3mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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5 from 2 votes (2 ratings without comment)

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