Chicken Bacon Ranch Wrap Recipe

This easy Chicken Bacon Ranch Wrap Recipe is the ultimate grab-and-go lunch, combining savory deli-sliced chicken, thick-cut crispy bacon, and cool, creamy ranch dressing. Wrapped tightly in a warm flour tortilla with fresh lettuce and tomatoes, it delivers a satisfying crunch and a burst of flavor that beats any pre-packaged convenience store sandwich.

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Chicken Bacon Ranch Wrap Ingredients

The Wrap Core:

• 4 large tortillas: Flour tortillas (burrito size) are essential for holding all the ingredients without tearing.
• 8 oz deli sliced chicken breast: Thinly sliced poultry ensures a tender bite that doesn’t pull out of the wrap when you eat it.
• 8 strips thick-cut bacon: Thick-cut bacon provides a substantial, meaty crunch that stands up to the creamy dressing.

The Fresh & Creamy:

• 2 cups lettuce leaves: Green leaf or Romaine adds a crisp, refreshing layer.
• 1/2 cup diced tomatoes: Adds juiciness and acidity.
• 4 tbsp ranch dressing: The glue that brings the salty and fresh flavors together.

How To Make Chicken Bacon Ranch Wrap

1. Crisp the Bacon: Place the bacon strips in a cold skillet. Turn the heat to medium and cook, flipping once, until the fat has rendered and the strips are golden brown and rigid. Transfer to a paper towel-lined plate to drain excess grease.
2. Warm the Tortillas: Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 10–15 seconds. Crucial Step: Warming the tortillas makes the gluten pliable, preventing them from cracking or tearing when you roll them.
3. Layer the Filling: Lay a warm tortilla flat. In the center, place 1/2 cup of lettuce leaves. Top with a spoonful of diced tomatoes. Layer on 2 ounces of deli chicken (folded for volume). Place 2 strips of crispy bacon on top of the chicken.
4. Dress It: Drizzle 1 tablespoon of ranch dressing directly over the bacon and chicken. Placing the sauce in the middle ensures it flavors the meat without making the tortilla soggy.
5. Roll Tight: Fold the sides of the tortilla in towards the center. While holding the sides in, fold the bottom edge up and over the filling, tucking it tight. Continue rolling until sealed. Place the wrap seam-side down on the cutting board to help it hold its shape.
6. Serve: Slice the wrap in half on a bias (diagonal) for a restaurant-style presentation, or wrap in foil for a portable lunch.

Recipe Tips

• Deli Meat Choice: Ask your deli counter for “shaved” chicken or turkey. Shaved meat has a lighter, fluffier texture that makes the wrap feel fuller and easier to bite through.
• Tomato Drainage: If your tomatoes are very juicy, let them drain on a paper towel for a minute before adding them. Excess tomato juice is the enemy of a crisp wrap.
• Seam Sealing: If your wrap won’t stay closed, you can use a tiny dab of ranch or cream cheese on the edge of the tortilla as edible glue.
• Grill It: For a hot version, place the rolled wrap back into the bacon pan (drain most grease first) and toast it for 1 minute per side to seal the seam and crisp the tortilla.

What To Serve With Chicken Bacon Ranch Wrap

• Potato Chips: Kettle chips offer a hearty crunch.
• Vegetable Sticks: Carrot and celery sticks with extra ranch for dipping.
• Apple Slices: A sweet, crisp fruit balances the salty bacon.
• Pickle Spear: A classic deli side.

How To Store Chicken Bacon Ranch Wrap

• Refrigerate: Wrap tightly in plastic wrap or aluminum foil. These wraps can be stored in the refrigerator for up to 24 hours. Beyond that, the lettuce will wilt and the tortilla may get soggy.
• Lunchbox Prep: If packing for lunch, consider putting the tomatoes in the center of the meat layers to keep the moisture away from the bread.
• No Freezing: Do not freeze these wraps; the fresh vegetables and mayonnaise-based dressing will not survive the thaw.

Chicken Bacon Ranch Wrap Nutrition Facts

• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 35g
• Protein: 28g
• Sodium: 1100mg

Nutrition information is estimated per wrap.

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