Bacon Chicken Ranch Wraps
A hand-held chopped salad in a delicious wrap! Our Bacon Chicken Ranch Wraps recipe has everything you love about a chopped salad with chicken and bacon, coated in a creamy homemade ranch dressing, and made easier to eat in your new favorite sandwich wrap!
Over the past year, I have developed a new love and appreciation for the sandwich wrap. And by love and appreciation, I mean downright obsession. We’ve made Caesar salad into wraps, Greek salad into wraps, and now we have our latest (and dare I say greatest?!), our Bacon Chicken Ranch Wraps! It is everything you love about a chopped salad with bacon and chicken, plus our homemade creamy ranch dressing, all in an easy-to-eat, hand-held wrap! It doesn’t get much better than this for lunch!
Ingredients Needed
- Chicken – Thinly sliced chicken breasts are what we use for this recipe, but you could also use tenderloins or even the dark meat of some boneless chicken thighs. We created a quick and easy seasoning blend for this sandwich wrap, but our Grilled Mediterranean Chicken is also delicious!
- Bacon – A few slices of your favorite thick-cut bacon.
- Lettuce, Cucumbers, Tomatoes, and Red Onion – For the salad part of the chopped salad.
- Ranch Dressing – Use your favorite or go the extra mile by making a homemade ranch dressing!
- Flour Tortillas – Key to any good sandwich wrap!
- Olive Oil, Salt, Pepper, Celery Salt, Parsley Garlic, and Onion Powder – A delicious seasoning blend for the chicken that is so good, you’ll want to eat it on its own!
Easy to Make
Cook Chicken
The first part of this bacon chicken ranch wrap recipe is to cook some super flavorful chicken! A simple seasoning blend with some oil to coat the chicken and then cook on the stovetop (or on the grill) and then it’s ready to go! We absolutely love our Finex cast iron skillet for this! While the chicken cooks, use another small pan to cook some crispy bacon!
Mix the Salad
With the chicken and bacon cooked, slice and cube the chicken, give a quick crumble of the bacon, and add it to a bowl with all of the lettuce, tomatoes, cucumbers, and onion, and finish it with that creamy Homemade Ranch Dressing!
Chop the Salad
Now for the key part of these Bacon Chicken Ranch Wraps, which ensures ultimate flavor in every bite (and quite honestly makes it easier to eat), the chop! Get out your biggest cutting board and favorite chef’s knife, and give it all a really good chop. You’ll likely have to do this in batches as it’ll be easier to do half at a time than chop it all at once.
Chopping it all together like this not only gives the filling all a relatively uniform shape, but it also, in the process, mixes it all together even more than just mixing it in a bowl which results in the ultimate melding of flavors!
Fill and Wrap!
Now the best part, wrapping these chicken ranch bacon sandwich wraps up! Add a heaping cup of the filling to a soft and pliable large tortilla wrap, and wrap it up tightly!
These Bacon Chicken Ranch Wraps are packed full of so much flavor! They have chicken. They have bacon. Hey, they even have some veggies. And best of all, they’re loaded with ranch dressing!
Recipe Tips
Once you have the salad assembled, it’s best to chop the salad in batches. Half at first and then the second half. You might need a separate bowl to put the first half aside or a second large cutting board. To make the final chop of the salad all together, you can also cut the veggies and chicken smaller before adding it all in with the salad. This will ensure that you’re getting all of the flavors of everything into every bite!
Key to a successful sandwich wrap is using a soft and pliable tortilla. To ensure this, steam your tortillas in either a steamer basket or in the microwave with a damp paper towel. This will make the tortilla much easier to work with.
We love this chicken bacon wrap recipe because you can save time by making the salad ahead and then just assembling it into the wrap when ready. We suggest making the chicken and bacon ahead to save the most time, prepping the salad veggies ahead, and then adding it all together with the ranch and picking up the recipe from there.
These Bacon Chicken Ranch Wraps are an absolute must on your sandwich list!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Bacon Chicken Ranch Wraps
Equipment
- chef's knife
- skillet or saute pan
Ingredients
- 1 lb boneless chicken breasts
- 4 stips thick cut bacon
- 1 1/2 cups romaine lettuce chopped and gently packed
- 1/2 cup red onion chopped
- 2 roma tomatoes approximately 1 cup chopped
- 4 large tortilla wraps
- 1/2 cup ranch dressing
Chicken Marinade
- 2 tablespoons olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/2 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Prep Chicken and Cook Bacon: Slice the chicken breast(s) in half. Add chicken to a medium-sized bowl and add chicken marinade. Mix well so the oil, herbs, and spices evenly coat the chicken. Set aside. Heat a medium to large saute pan or skillet over medium. Add bacon. Cook until crispy. Remove bacon from the pan to a paper towel-lined plate and set aside.
- Cook Chicken: Remove most of the bacon grease from the pan, heat the pan back to medium, and add the chicken. Cook for 3-4 minutes on each side, depending upon the thickness of the chicken. The internal temperature of the chicken should be at least 165 degrees F. Once fully cooked, rest for 5 minutes before slicing and cutting into cubes.
- Prep Salad: Meanwhile, add the lettuce, tomatoes, and onion to a large bowl. Crumble bacon into the bowl when it is cooled. Add cubed cooked chicken and ranch dressing and mix well.
- Chop: Add half of the mixed salad to a large cutting board. Using a large chef's knife, chop the salad, mixing as you chop. Once it is (mostly) uniform in size, transfer it to another bowl or use another cutting board to finish chopping the rest of the salad.
- Soften Tortillas: Add 2 flour tortillas to a plate. Add a dampened paper towel on top of the tortillas, top with the remaining 2 tortillas, and then another damp paper towel. Microwave for 15-20 seconds to steam/soften. You can also use a steamer basket.
- Fill and Wrap: Place one tortilla on a large clean surface. Add 1 heaping cup of the filling to the center of the tortilla. Wrap by folding each side of the tortilla over the filling toward the center. With the sides folded, bring the bottom of the tortilla up over the filling and tuck it under the filling. Make sure your sides stay folded in. Gently roll, keeping those folded sides and the top of the remaining shell down into a tight wrap.Repeat with all of the tortillas and the remaining filling.
- Enjoy! Slice in half (if desired) and serve!
These were easy to make and so delicious! I made them for dinner, then had the leftovers today for lunch. So good!!!
This bacon chicken ranch wraps were a hit! The combination of crispy bacon, tender chicken, creamy ranch dressing, and fresh veggies wrapped in a soft tortilla was simply delicious.
So great to hear, Ana! Thanks so much for sharing!
With the hot weather here, we want easy to make meals with no heat in the kitchen. These chicken wraps are just what we need. Perfect for eating on the patio.
So great to hear Gloria! Thanks for sharing!