Chicken Bacon Ranch Wrap Recipe

how to make the best Chicken Bacon Wrap recipe

5 from 2 votes

These crispy chicken and bacon wraps are a quick and easy lunch or dinner that taste great and couldn’t be easier. They're loaded with crispy chicken tenders, bacon, cheese, lettuce, tomatoes, and a drizzle of ranch dressing all tucked into a flour tortilla.

Prep Time5

Cook Time15

Total Time20

Course: Lunch, Main Course

Cuisine: American

Servings: people

Calories: 287kcal

Author: The Carefree Kitchen

Ingredients

8 medium frozen chicken tenders cut into bite-sized pieces (or about 1½ pounds homemade chicken tenders, rotisserie chicken, or other leftover chicken)
6 strips bacon
4 large flour tortillas
1/2 cup shredded Monterey Jack cheese
1/3 cup ranch dressing
2 cups romaine lettuce chopped
1 large tomato diced

US Customary - Metric

Instructions

Cook chicken tenders according to package instructions (or reheat 1½ pounds of rotisserie or leftover chicken), then cut into bite-sized pieces.
Heat a pan over medium high heat and add the bacon. Cook until golden brown, or about 3-4 minutes, then flip and cook on the other side for about 2 more minutes. Once both sides are crispy and brown, remove from the pan and drain on a paper towel. Once cooled slightly, break each slice into approximately 1/2" pieces.
Warm the flour tortillas in the microwave or on a hot skillet then place on a flat work surface.
In the center of each tortilla add cooked chicken tenders, cooked bacon, shredded cheese, romaine lettuce, diced tomatoes, and a drizzle of ranch dressing.
Fold in the sides and then roll the tortilla like a burrito. Serve warm or cold and enjoy!

Notes

Storing leftovers: store each ingredient separately in airtight containers for up to 3 days in the fridge.

Reheating chicken: either use a microwave or place in a preheated 350 degree oven until warmed through.

Nutrition