Crispy Chicken Bacon Ranch Wrap
These crispy chicken bacon ranch wraps are easy to make and customizable, perfect for a quick lunch or dinner that the whole family will love.
Ingredients
Main Ingredients
- 4 large large flour tortillas (10-inch size) Warming the tortillas makes them easier to fold.
- 2 cups crispy chicken tenders, cooked and chopped Can be homemade, frozen, or store-bought.
- 8 slices cooked bacon, chopped or halved
- 1 cup shredded lettuce (iceberg or romaine)
- 1 medium tomato, diced (optional) Add for extra freshness.
- ½ cup shredded cheddar or Monterey Jack cheese Use your favorite type of cheese.
- ½ cup ranch dressing Can be bottled or homemade.
- 1 tablespoon olive oil or butter For toasting the wraps, optional.
Optional Toppings
- Avocado slices For creaminess.
- Red onions For added crunch.
- Jalapeños For spice.
- Pickles For tang.
- Sliced hard-boiled eggs For a protein boost.
Instructions
Preparation
- Microwave each tortilla for 15 seconds or warm briefly in a dry skillet.
- Lay a tortilla flat. In the center, layer ½ cup chopped crispy chicken, 2 bacon slices, shredded cheese, lettuce, and tomato. Drizzle with 2 tablespoons ranch dressing.
- Fold in the sides of the tortilla, then roll tightly from the bottom up like a burrito.
Toasting
- Brush a skillet with a little oil or butter. Toast each wrap for 2–3 minutes per side over medium heat until golden and crisp.
- Slice diagonally and serve warm, with extra ranch or dipping sauce on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Wrap each tightly in plastic wrap to freeze, lasting up to 1 month.