Bacon Chicken Ranch Wraps

a halved sandwich wrap stuffed with greens and chicken and bacon.

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5 from 3 votes

A hand held ranch packed chopped salad with chicken and bacon!

Course Sandwich

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings wraps

Calories 501kcal

Author Tracy

Equipment

large cutting board
medium and large sized bowls
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!

Video

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Notes

Substitutions

Chicken: We love this with chicken breasts but boneless chicken thighs are also delicious. You can also use this recipe with some other leftover grilled chicken.

Bacon: Turkey bacon or your other favorite alternative will also work.

Ranch: Use your favorite bottled ranch if not using homemade. This is also delicious with a Caesar dressing, too!

Chopping Notes

You can make this sandwich wrap into a chopped salad, or not. We prefer the texture and additional mixing that the chopping of all of the ingredients together provides, but you can also leave the salad as is.

Make Ahead

Save time and make the chicken and bacon ahead and prep all of the salad ingredients and ranch dressing. Assemble, mix, and chop before you're ready to serve/eat.

Nutrition