Crispy Bacon Ranch Chicken Wraps

why make this recipe

Crispy Bacon Ranch Chicken Wraps are a perfect weeknight solution when you want something fast, satisfying, and full of familiar flavors. They combine tender chicken, smoky bacon, melty cheddar, crisp lettuce, and tangy ranch in a handheld format that’s kid-friendly and crowd-pleasing.

introduction

This wrap is ideal when you need a quick dinner, packed lunch, or party snack that feels indulgent without a lot of fuss. For a ready reference and inspiration, check out the Crispy Chicken Bacon Wraps recipe which complements this version nicely.

how to make Crispy Bacon Ranch Chicken Wraps

Assemble the fillings evenly, roll tightly, and bake just long enough to crisp the tortillas and warm the ingredients through. The process is straightforward and forgiving, which makes it great for cooking with kids or scaling up for a crowd.

Ingredients :

• 2 to 3 cooked chicken breasts, sliced
• 4 to 5 large flour tortillas
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce

Directions :

1. Preheat your oven to 375°F (190°C).
2. Lay out the flour tortillas on a flat surface.
3. Distribute the sliced chicken, crumbled bacon, shredded cheddar cheese, and shredded lettuce evenly across each tortilla.
4. Drizzle ranch dressing over the fillings.
5. Roll up each tortilla tightly to enclose the fillings.
6. Place the wraps seam side down on a baking sheet.
7. Bake for 15-20 minutes or until the tortillas are golden and crispy.
8. Let cool slightly, slice in half, and serve warm.

how to serve Crispy Bacon Ranch Chicken Wraps

Serve warm, halved on a plate with extra ranch for dipping. They pair well with a simple side salad, oven fries, or crunchy pickles. For parties, arrange them on a platter for easy grab-and-go serving.

how to store Crispy Bacon Ranch Chicken Wraps

Store cooled wraps wrapped tightly in foil or airtight containers in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispiness, or microwave briefly and then finish in a skillet or toaster oven for crunch.

tips to make Crispy Bacon Ranch Chicken Wraps

• Pat the chicken dry and slice uniformly so each wrap has even filling.
• Use slightly underripe lettuce (crisp romaine) and add it after baking if you prefer a fresher crunch.
• For extra crispiness, brush the outside of each tortilla lightly with melted butter or oil before baking.
• Don’t overfill the tortillas; rolling tightly helps keep them intact while baking.
• If using leftover refrigerated chicken, warm it slightly before assembling so the final bake brings everything to the ideal temperature.

variation (if any)

• Spice it up: add sliced jalapeños or a dash of hot sauce to the ranch.
• Swap cheeses: Monterey Jack or pepper jack work well for a different flavor profile.
• Make it Mediterranean: replace ranch with tzatziki and add sliced cucumbers and tomatoes.
• Low-carb option: use large lettuce leaves in place of tortillas and serve chilled or lightly warmed.

FAQ

Q: Can I make these ahead of time?
A: Yes—assemble the wraps and store them in the fridge for up to 24 hours, then bake when ready to serve.

Q: Can I freeze them?
A: You can freeze fully assembled and baked wraps wrapped tightly in foil for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for about 25–30 minutes.

Q: What’s the best way to keep the tortillas from getting soggy?
A: Keep wet ingredients (like tomatoes or extra dressing) minimal or add them after baking. Brushing the outside with a little oil or butter also helps maintain crispiness.

Conclusion

For more ideas and variations on chicken-and-bacon wraps, see this helpful write-up on A Flavor Journal’s Chicken Bacon Ranch Wraps, which offers additional tips and flavor combinations.

Crispy Bacon Ranch Chicken Wraps

These Crispy Bacon Ranch Chicken Wraps are a quick and delicious option for dinner or a snack, featuring tender chicken, crispy bacon, melty cheese, and fresh lettuce wrapped in soft tortillas.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Snack

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the wraps

• 2 to 3 pieces cooked chicken breasts, sliced Pat dry and slice uniformly.
• 4 to 5 pieces large flour tortillas
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese Can substitute with Monterey Jack or pepper jack.
• 1 cup shredded lettuce Use slightly underripe lettuce for extra crunch.
• to taste ranch dressing Drizzle over fillings.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Lay out the flour tortillas on a flat surface.
3. Distribute the sliced chicken, crumbled bacon, shredded cheddar cheese, and shredded lettuce evenly across each tortilla.
4. Drizzle ranch dressing over the fillings.
5. Roll up each tortilla tightly to enclose the fillings.
6. Place the wraps seam side down on a baking sheet.
7. Bake for 15-20 minutes or until the tortillas are golden and crispy.
8. Let cool slightly, slice in half, and serve warm.

Notes

Store cooled wraps wrapped tightly in foil or airtight containers in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispiness. For extra crispiness, brush the outside of each tortilla lightly with melted butter or oil before baking. Avoid overfilling the tortillas.