Description
This amazing crispy chicken bacon ranch wrap combines juicy seasoned chicken, crispy bacon, and creamy ranch dressing all rolled into one delicious package. Perfect for busy weeknights, meal prep, or a satisfying lunch that will keep you full for hours!
Ingredients
Scale
- For the Chicken:
- 2 boneless, skinless chicken breasts (about 1 pound)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- For the Wraps:
- 4 large flour tortillas (burrito size)
- 8 strips crispy bacon, cooked
- 1 cup fresh spinach (or lettuce of choice)
- 1 cup shredded cheddar cheese
- 2 Roma tomatoes, diced
- ½ cup ranch dressing (store-bought or homemade)
- 1 avocado, sliced (optional)
- 2 tablespoons olive oil (for brushing the outside)
Instructions
- Season and Cook the Chicken:
- In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper.
- Pat chicken breasts dry with paper towels and rub the seasoning mixture evenly on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add seasoned chicken and cook for 6-7 minutes per side, or until internal temperature reaches 165°F.
- Remove chicken from skillet and let rest for 5 minutes before slicing into thin strips.
- Cook the Bacon:
- Arrange bacon strips on a baking sheet lined with parchment paper.
- Bake at 400°F for 15-18 minutes until crispy.
- Transfer to a paper towel-lined plate to drain excess grease.
- Prepare the Wrap Filling:
- In a large bowl, combine sliced chicken, crumbled bacon pieces, shredded cheese, and 1/4 cup of ranch dressing.
- Mix gently until all ingredients are evenly coated with the dressing.
- Assemble the Wraps:
- Lay a flour tortilla on a flat surface.
- Warm tortillas in the microwave for 15-20 seconds to make them more pliable.
- Spread 1 tablespoon of ranch dressing in the center of each tortilla.
- Add a layer of spinach or lettuce.
- Spoon the chicken-bacon mixture onto the center of the tortilla.
- Add diced tomatoes and avocado slices if using.
- Fold and Crisp the Wraps:
- Fold in the sides of the tortilla, then roll from the bottom up, creating a tight wrap.
- Lightly brush the outside of each wrap with olive oil.
- Heat a large non-stick skillet or griddle over medium heat.
- Place wraps seam-side down first and cook for 2-3 minutes per side until golden and crispy.
- Remove from heat and let cool slightly before cutting in half diagonally.
Notes
- For extra crispy wraps: Brush the outside with olive oil before grilling – this creates a perfect golden crust without deep frying.
- Time-saving hack: Use rotisserie chicken or leftover grilled chicken to make this recipe even faster.
- Keep wraps from falling apart: Always place them seam-side down first when cooking to seal the edges.
- Make-ahead tip: Prepare the chicken-bacon mixture up to 3 days ahead and store in an airtight container.
- For meal prep: Keep the components separate and assemble just before eating to prevent soggy wraps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 580
- Sugar: 2g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
Keywords: crispy chicken bacon ranch wrap, chicken bacon wrap recipe, bacon ranch wraps, crispy wrap recipe, easy chicken wrap, homemade chicken bacon wraps, chicken bacon ranch meal prep