I’m sharing my shredded chicken wraps with crispy bacon, a homemade ranch option, shredded cheese, avocado, lettuce and pico de gallo, plus a small-batch method that keeps the fillings neat and compact in two easy wraps that fit right into wraps with bacon.
I didn’t mean to invent something so addictive, but these Chicken Bacon Ranch Wraps are exactly that. I pile shredded chicken and crispy bacon together, fold it tight and grab it with my hands.
Every bite hits salty and tangy at the same time, and somehow makes you reach for another even if you swore you were done. I keep putting them on my list of Wraps With Bacon favorites, and theyre always a go to for Easy Food Recipes For Dinner Chicken nights.
Sometimes I mess up the fold and it falls apart, but honestly thats half the fun.
Ingredients
- Flour tortillas: Soft wheat wraps, provide quick carbs for energy, hold fillings without falling apart.
- Shredded chicken: Lean shredded chicken gives high protein, filling, mild flavor that soaks up sauces.
- Bacon: Crispy bacon brings smoky salty punch, adds fat and satisfying crunchy texture.
- Ranch dressing: Creamy herby dressing, tangy and rich, mostly fats but major flavor booster.
- Avocado: Silky avocado offers heart healthy monounsaturated fats and fiber, creamy mouthfeel.
- Shredded cheese: Melty cheese adds savory umami, some protein and calcium, richer mouthfeel overall.
- Romaine lettuce: Crisp romaine gives crunch, hydration and lightness, lowers overall bite heaviness.
- Pico de gallo: Fresh tomato onion cilantro lime mix, bright acidity cuts through richness.
Ingredient Quantities
- 2 large flour tortillas (10 inch)
- 2 cups shredded cooked chicken (about 10 to 12 oz)
- 4 slices bacon, cooked and chopped
- 3/4 cup ranch dressing (store bought or homemade)
- For quick homemade ranch: 1/3 cup mayonnaise
- For quick homemade ranch: 1/3 cup sour cream or plain Greek yogurt
- For quick homemade ranch: 3 tablespoons buttermilk or milk
- For quick homemade ranch: 1/2 teaspoon garlic powder
- For quick homemade ranch: 1/2 teaspoon onion powder
- For quick homemade ranch: 1 teaspoon dried parsley or 1 tablespoon fresh, chopped
- For quick homemade ranch: 1/2 teaspoon dried dill (optional)
- For quick homemade ranch: salt and pepper, to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 ripe avocado, sliced
- 1 cup shredded romaine or iceberg lettuce
- 1/2 cup pico de gallo or diced tomatoes
- 2 tablespoons chopped cilantro (optional)
- Salt and freshly ground black pepper, to taste
- 1 lime, cut into wedges (optional)
How to Make this
1. Cook the bacon until crisp, then chop it. Oven hack: bake on a foil lined sheet at 400 F for 12 to 18 minutes for easy hands off cooking, or fry in a skillet about 6 to 8 minutes, or microwave between paper towels for 1 to 2 minutes if you need speed.
2. If you’re making the quick homemade ranch, whisk together 1/3 cup mayonnaise, 1/3 cup sour cream or Greek yogurt, 3 tablespoons buttermilk or milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon dried parsley (or 1 tablespoon fresh), 1/2 teaspoon dried dill if you want it, and salt and pepper to taste. Thin with a splash more milk if it seems too thick. Taste and adjust.
3. Warm the shredded cooked chicken if it’s cold: microwave a minute or heat briefly in a skillet with a splash of water to loosen it up. Season lightly with salt and pepper. Toss the chicken with about 1/2 cup of the ranch so it’s well coated but not soupy.
4. Warm the tortillas so they’re pliable: 10 to 15 seconds in the microwave wrapped in a damp paper towel, or a few seconds per side in a dry skillet. This helps them fold without cracking.
5. Lay a warmed tortilla flat and spread about a tablespoon to two of the remaining ranch down the center for extra flavor. Pile on 1 cup of the ranch-coated shredded chicken (so you use about 2 cups total between both wraps), then sprinkle with shredded cheese.
6. Add the chopped bacon, sliced avocado, shredded lettuce, and 1/4 cup pico de gallo (or diced tomatoes) per wrap. Scatter a tablespoon of chopped cilantro if you like it, and finish with a squeeze of lime and a little black pepper.
7. Don’t overfill it or it will tear. Fold the short sides in, then roll tightly from the bottom up to make a snug wrap. Press the seam under so it stays closed.
8. Optional but awesome: brown the sealed wrap seam side down in a skillet over medium heat for 1 to 2 minutes per side until the tortilla is golden and the cheese melts a bit. Use a spatula to press gently.
9. Slice each wrap in half, serve with any leftover ranch and lime wedges. Eat right away for best texture. If you need to store, wrap tightly in foil and refrigerate, then reheat in a skillet so the outside gets crisp again.
Equipment Needed
1. Baking sheet plus aluminum foil
2. Large skillet (nonstick or cast iron)
3. Microwave (optional for quick bacon or warming tortillas)
4. Mixing bowl
5. Whisk or fork
6. Measuring cups and spoons
7. Chef knife
8. Cutting board
9. Spatula and tongs
10. Paper towels (for bacon and a damp towel to warm tortillas)
FAQ
Chicken Bacon Ranch Wraps Recipe Substitutions and Variations
- Flour tortillas: whole wheat or spinach tortillas for more fiber, large lettuce leaves (but roll gently), or low carb/almond flour wraps if you want fewer carbs.
- Shredded cooked chicken: rotisserie chicken or leftover roasted chicken, canned or pouch chicken in a pinch, or mashed chickpeas for a vegetarian swap (season well).
- Bacon: turkey bacon or center-cut bacon for less fat, pancetta or smoked ham for similar smoky flavor, or crispy tempeh/ coconut bacon if you want a veg-friendly crunch.
- Ranch dressing: plain Greek yogurt mixed with garlic powder, onion powder, herbs and a splash of milk, Caesar or blue cheese dressing for a bolder taste, or avocado blended with lime and herbs for a fresher green sauce.
Pro Tips
– Crisp the bacon well and save a spoonful of the fat. Heat the chicken briefly in that bacon fat to add a deeper, smoky flavor, then toss with the ranch so the sauce sticks better.
– Make the ranch the day before if you can, it mellows and tastes way better after a few hours. If it’s too thick, thin with milk a teaspoon at a time, not a big splash, so you dont water it down.
– Warm tortillas just enough to make them pliable, then cool slightly before filling so they dont steam and get soggy. If you plan to brown them in a skillet, brush a tiny bit of oil on the outside first so they crisp up evenly.
– For storage and reheating wrap tightly in foil and reheat in a skillet or air fryer to bring back the crisp exterior and melty cheese. Dont microwave from cold unless you dont mind a limp wrap.
Chicken Bacon Ranch Wraps Recipe
I’m sharing my shredded chicken wraps with crispy bacon, a homemade ranch option, shredded cheese, avocado, lettuce and pico de gallo, plus a small-batch method that keeps the fillings neat and compact in two easy wraps that fit right into wraps with bacon.
2
servings
1554
kcal
Equipment: 1. Baking sheet plus aluminum foil
2. Large skillet (nonstick or cast iron)
3. Microwave (optional for quick bacon or warming tortillas)
4. Mixing bowl
5. Whisk or fork
6. Measuring cups and spoons
7. Chef knife
8. Cutting board
9. Spatula and tongs
10. Paper towels (for bacon and a damp towel to warm tortillas)
Ingredients
-
2 large flour tortillas (10 inch)
-
2 cups shredded cooked chicken (about 10 to 12 oz)
-
4 slices bacon, cooked and chopped
-
3/4 cup ranch dressing (store bought or homemade)
-
For quick homemade ranch: 1/3 cup mayonnaise
-
For quick homemade ranch: 1/3 cup sour cream or plain Greek yogurt
-
For quick homemade ranch: 3 tablespoons buttermilk or milk
-
For quick homemade ranch: 1/2 teaspoon garlic powder
-
For quick homemade ranch: 1/2 teaspoon onion powder
-
For quick homemade ranch: 1 teaspoon dried parsley or 1 tablespoon fresh, chopped
-
For quick homemade ranch: 1/2 teaspoon dried dill (optional)
-
For quick homemade ranch: salt and pepper, to taste
-
1 cup shredded cheese (cheddar or Monterey Jack)
-
1 ripe avocado, sliced
-
1 cup shredded romaine or iceberg lettuce
-
1/2 cup pico de gallo or diced tomatoes
-
2 tablespoons chopped cilantro (optional)
-
Salt and freshly ground black pepper, to taste
-
1 lime, cut into wedges (optional)
Directions
- Cook the bacon until crisp, then chop it. Oven hack: bake on a foil lined sheet at 400 F for 12 to 18 minutes for easy hands off cooking, or fry in a skillet about 6 to 8 minutes, or microwave between paper towels for 1 to 2 minutes if you need speed.
- If you're making the quick homemade ranch, whisk together 1/3 cup mayonnaise, 1/3 cup sour cream or Greek yogurt, 3 tablespoons buttermilk or milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon dried parsley (or 1 tablespoon fresh), 1/2 teaspoon dried dill if you want it, and salt and pepper to taste. Thin with a splash more milk if it seems too thick. Taste and adjust.
- Warm the shredded cooked chicken if it's cold: microwave a minute or heat briefly in a skillet with a splash of water to loosen it up. Season lightly with salt and pepper. Toss the chicken with about 1/2 cup of the ranch so it’s well coated but not soupy.
- Warm the tortillas so they’re pliable: 10 to 15 seconds in the microwave wrapped in a damp paper towel, or a few seconds per side in a dry skillet. This helps them fold without cracking.
- Lay a warmed tortilla flat and spread about a tablespoon to two of the remaining ranch down the center for extra flavor. Pile on 1 cup of the ranch-coated shredded chicken (so you use about 2 cups total between both wraps), then sprinkle with shredded cheese.
- Add the chopped bacon, sliced avocado, shredded lettuce, and 1/4 cup pico de gallo (or diced tomatoes) per wrap. Scatter a tablespoon of chopped cilantro if you like it, and finish with a squeeze of lime and a little black pepper.
- Don’t overfill it or it will tear. Fold the short sides in, then roll tightly from the bottom up to make a snug wrap. Press the seam under so it stays closed.
- Optional but awesome: brown the sealed wrap seam side down in a skillet over medium heat for 1 to 2 minutes per side until the tortilla is golden and the cheese melts a bit. Use a spatula to press gently.
- Slice each wrap in half, serve with any leftover ranch and lime wedges. Eat right away for best texture. If you need to store, wrap tightly in foil and refrigerate, then reheat in a skillet so the outside gets crisp again.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 582g
- Total number of serves: 2
- Calories: 1554kcal
- Fat: 106g
- Saturated Fat: 35g
- Trans Fat: 1g
- Polyunsaturated: 25g
- Monounsaturated: 40g
- Cholesterol: 336mg
- Sodium: 1950mg
- Potassium: 1200mg
- Carbohydrates: 62g
- Fiber: 14g
- Sugar: 9g
- Protein: 79g
- Vitamin A: 1200IU
- Vitamin C: 15mg
- Calcium: 263mg
- Iron: 3.4mg