If you want a fast lunch or easy dinner that still feels filling, this crispy chicken bacon wrap is a solid option.
Most versions revolve around cooked chicken, crispy bacon, ranch dressing, cheese, and lettuce or spinach wrapped in a burrito-size tortilla, and some versions finish the wrap in a skillet so the outside turns golden and crisp.
What makes this wrap work is the contrast in texture and flavor.
The filling is creamy and savory from the ranch and cheese, while the bacon adds crunch and the greens and tomatoes keep it fresh.
Several versions also highlight it as a good meal-prep recipe because the ingredients can be prepared ahead and assembled quickly later.
Why you’ll love it
- It comes together in about 30 minutes in several competitor versions.
- You can use rotisserie chicken, leftover chicken, grilled chicken, or chopped cooked chicken breast.
- It works for lunch, dinner, lunchboxes, and grab-and-go meals.
- You can keep it simple or customize it with spinach, green onion, avocado, pico de gallo, jalapenos, or different cheeses.
Ingredients
- 6 large burrito-size flour tortillas.
- 3 cups cooked chicken, chopped or shredded.
- 6 slices bacon, cooked until crispy and crumbled.
- 1 1/2 cups shredded cheese, such as cheddar, Monterey Jack, colby jack, or a cheddar-jack blend.
- 1 to 2 cups lettuce or chopped spinach.
- 1 medium tomato, diced.
- 1/2 cup ranch dressing.
- 1 tablespoon dry ranch seasoning, optional.
- Nonstick spray or a little olive oil for crisping the wraps.
Instructions
- Cook the bacon until crisp, then transfer it to paper towels and crumble it into bite-size pieces.
- If needed, cook the chicken in a skillet with a little oil until fully cooked, then slice or chop it.
- Warm the tortillas briefly so they are more flexible and less likely to tear during folding.
- In a bowl, mix the chicken, bacon, ranch dressing, and dry ranch seasoning if using.
- Lay one tortilla flat and sprinkle a layer of shredded cheese across the center.
- Add the chicken mixture in a wide strip over the cheese, then top with lettuce or spinach and diced tomato.
- Fold one side of the tortilla over the filling, tuck the ends inward if needed, and roll or fold into a tight wrap.
- Heat a nonstick skillet or griddle over medium heat and lightly spray the wrap with oil.
- Place the wrap seam-side down first and cook for about 2 to 4 minutes until golden brown and crisp.
- Flip and cook the second side for another 2 to 4 minutes until the cheese is melty and the tortilla is crisp.
- Slice in half and serve warm with extra ranch if you want.
Tips
- Warming tortillas first helps keep them pliable and prevents tearing.
- Cooking seam-side down first helps the wrap stay closed while crisping.
- For meal prep, cook the chicken and bacon and chop the vegetables up to 3 days ahead, then store components separately.
- If you want to assemble wraps ahead, several versions suggest keeping wetter ingredients like ranch and tomatoes separate when possible so the tortilla does not get soggy.
- Stored properly, assembled wraps or components are often kept for about 2 to 3 days in the fridge depending on the ingredients used.
Crispy Chicken Bacon Wrap
- Total Time: 30 minutes
- Yield: 6 wraps 1x
Description
This crispy chicken bacon wrap is filled with juicy chicken, crispy bacon, ranch dressing, shredded cheese, lettuce, and tomato, then toasted in a skillet until golden and crisp.
Ingredients
6 large burrito-size flour tortillas
3 cups cooked chicken, chopped or shredded
6 slices bacon, cooked until crispy and crumbled
1 1/2 cups shredded cheddar, Monterey Jack, colby jack, or cheddar-jack cheese
1 to 2 cups shredded lettuce or chopped spinach
1 medium tomato, diced
1/2 cup ranch dressing
1 tablespoon dry ranch seasoning (optional)
Nonstick cooking spray or 1 tablespoon olive oil
Instructions
1. Cook the bacon until crisp, then transfer it to paper towels and crumble it into bite-size pieces.
2. If needed, cook the chicken until fully cooked, then chop or shred it.
3. Warm the tortillas briefly so they are easier to fold and less likely to tear.
4. In a bowl, combine the chicken, bacon, ranch dressing, and dry ranch seasoning if using.
5. Lay one tortilla flat and sprinkle shredded cheese across the center.
6. Add the chicken mixture in a wide strip over the cheese, then top with lettuce or spinach and diced tomato.
7. Fold one side of the tortilla over the filling, tuck in the ends, and roll into a tight wrap.
8. Heat a nonstick skillet or griddle over medium heat and lightly spray the wrap with oil.
9. Place the wrap seam-side down first and cook for 2 to 4 minutes until golden and crisp.
10. Flip and cook the second side for another 2 to 4 minutes until the cheese is melted and the tortilla is crisp.
11. Slice in half and serve warm with extra ranch if desired.
Notes
Warming the tortillas helps prevent tearing.
Cooking seam-side down first helps seal the wrap.
You can use rotisserie chicken, grilled chicken, or leftover cooked chicken.
For meal prep, store the filling components separately for up to 3 days.
Add ranch and tomatoes just before serving when possible to avoid soggy wraps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
