Chicken Bacon Ranch Wrap Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Cool Time
10 mins
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Total Time
45 mins
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Servings
4 wraps
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Calories
676 kcal
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Course
Main Course, Lunch
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Cuisine
American
Chicken Bacon Ranch Wrap Recipe
Description
Chicken breasts are rubbed with a spice mix and cooked in olive oil until fully cooked, then shredded once cooled. The chicken is combined with shredded mozzarella cheese, chopped cooked bacon, and ranch dressing to create a creamy, savory filling. Crisp iceberg lettuce is folded in last to add freshness and texture. Flour tortillas are warmed to make wrapping easier and prevent tearing. Each tortilla is filled evenly, folded, and rolled tightly to form wraps secured with toothpicks before serving.
The recipe delivers a satisfying mix of textures and flavors: a tender chicken base with smoky bacon, creamy dressing, melted cheese, and crunchy lettuce. These wraps work well for packed lunches, quick meals, or light dinners.
Storage tips recommend refrigerating the chicken mixture for up to three days and tightly wrapping completed wraps for up to one day to avoid soggy tortillas. A food thermometer ensures the chicken is properly cooked. Using two toothpicks helps keep wraps secure. For extra heat, hot sauce can be added to the filling.
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ¼ teaspoon paprika ground
- 2 chicken breast boneless, skinless
- 1 tablespoon olive oil
- 8 ounces mozzarella cheese shredded
- 1 cup Bacon cooked and chopped
- ½ cup ranch dressing
- 1 cup iceberg lettuce chopped
- 4 flour tortilla large
Instructions
- In a small bowl, combine the garlic powder, onion powder, salt, pepper, and paprika together. Rub this mixture onto both sides of each chicken breast.
- Heat the oil in a large skillet set over medium heat. Add the chicken breasts to the pan and cook for 7-8 minutes on both sides, or until a meat thermometer reads 165°F when inserted into the center of the chicken.
- Transfer the chicken breasts to a plate to cool. Once cool, shred the chicken and add it to a large bowl.
- Add the mozzarella, bacon, and ranch. Stir to combine.
- Gently mix in the lettuce. Set aside.
- Place the tortillas on a plate. Microwave the tortillas for 30 seconds, flipping them halfway through.
- Add one quarter of the chicken mixture to the center of a tortilla. Fold in the outside edges, then roll it up. Repeat until all tortillas have been filled and rolled into wraps.
- Push a toothpick through the opposite ends of the wrap, slice in half, and serve.
Notes
- Keep chicken mixture refrigerated for up to three days to maintain freshness.
- Assembled wraps should be refrigerated and consumed within one day to avoid sogginess.
- Heat chicken to at least 165°F for food safety before shredding.
- Warm tortillas before filling to prevent tearing and ease rolling.
- Secure wraps with two toothpicks for better hold.
- Add hot sauce to the filling for a spicier flavor, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4wraps
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Serving | 1wrap | |
| Calories | 676kcal | 34% |
| Carbohydrates | 28g | 9% |
| Protein | 39g | 78% |
| Fat | 45g | 69% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 117mg | 39% |
| Sodium | 1660mg | 69% |
| Potassium | 508mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 375mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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