Crispy Bacon Chicken Ranch Wraps
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I’ve been rolling these Crispy Bacon Chicken Ranch Wraps into weekly lunches for months — they’re quick, forgiving, and combine the best parts of a sandwich and a warm, saucy comfort bite. Think shredded chicken and crunchy bacon wrapped in a soft tortilla, finished with a silky garlic cream sauce for extra richness. They’re perfect for busy weeknights, kids’ lunches, or a casual weekend brunch with friends. For a printable version and measurements, check the original recipe page.
Why you’ll love this dish
This wrap balances textures and flavors: tender chicken, crunchy bacon, crisp lettuce, bright tomatoes, and a tangy ranch binder — all rounded by a warm garlic cream drizzle. It’s fast to assemble if you use leftover or rotisserie chicken, budget-friendly because it stretches a little protein into four hearty wraps, and adaptable to whatever’s in your fridge.
"A go-to for weeknights — satisfying, child-approved, and the garlic cream sauce puts it over the top."
Why make it tonight:
- Fast assembly (15–20 minutes if chicken and bacon are ready).
- Kid- and adult-friendly flavors.
- Great for meal prep or casual entertaining.
How this recipe comes together
This recipe is essentially three quick parts: make a simple garlic cream sauce, mix the ranchy filling, then build and roll the wraps. You’ll sauté garlic in butter, whisk in flour and dairy to make a smooth, slightly thick sauce; toss shredded chicken with bacon, ranch, lettuce and tomatoes; spread the filling on tortillas, roll tight, and warm briefly so everything melds. The sauce is drizzled over the cut wraps for a restaurant-style finish.
What you’ll need
- 4 large tortillas or wraps
- 1 cup cooked chicken, shredded (rotisserie or poached work well)
- 1/2 cup cooked bacon, crumbled (about 3–4 slices)
- 1/2 cup ranch dressing
- 1 cup lettuce, shredded (iceberg or romaine)
- 1/2 cup tomatoes, diced
- 1/4 cup cheese, shredded (optional — cheddar or Monterey Jack)
- 1/4 cup butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
Ingredient notes and swaps: If you need dairy-free, swap milk and cream for a full-fat oat or cashew cream and use a dairy-free butter. For gluten-free, pick GF tortillas and use a GF flour blend for the roux. For a full ingredient breakdown and helpful substitutions, see the ingredient notes and swaps.
Directions to follow
- Melt butter in a saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.
- Sprinkle in the flour and stir constantly for about 1 minute to cook out the raw flour taste.
- Slowly whisk in the milk and heavy cream until smooth. Continue cooking over medium-low, whisking, until the sauce thickens enough to coat a spoon (about 3–5 minutes). Remove from heat and set aside.
- In a mixing bowl, toss shredded chicken with crumbled bacon, ranch dressing, shredded lettuce, diced tomatoes, and cheese if using. Mix gently so the lettuce stays crisp.
- Lay each tortilla flat and divide the chicken mixture evenly among them, placing the filling down the center. Spread it out but leave about 1 inch at the edges.
- Roll each tortilla tightly, folding the ends in as you go. Cut each wrap in half on the bias.
- Warm the cut wraps briefly in a skillet seam-side down for 1 minute to seal and heat through, or serve immediately. Drizzle the garlic cream sauce over the warm halves before serving.
Best ways to enjoy it
- Plate two halves per person and drizzle sauce over the top for an attractive finish.
- Pair with crispy sweet potato fries, a simple coleslaw, or a tangy pickle to cut the richness.
- Serve at a casual brunch with a mixed green salad and iced tea, or make smaller halves as party finger food.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep the garlic cream sauce separate if possible to avoid soggy wraps.
- Reheat: Warm in a skillet over medium-low for a few minutes, flipping until heated through, or bake at 350°F (175°C) for 8–10 minutes. If reheating from the fridge, ensure internal temperature reaches 165°F (74°C) for safety.
- Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or oven. Note: lettuce may soften after freezing — consider removing fresh lettuce before freezing and adding fresh when serving.
Pro chef tips
- Crisp bacon on a sheet pan: Bake at 400°F (200°C) for 15–20 minutes for even, hands-off crispness.
- Keep lettuce crisp: Toss lettuce with a little ranch right before assembling, but avoid overdressing; you can also place lettuce at the bottom layer (closest to tortilla) to create a barrier between juices and tortilla.
- Sauce texture: If your garlic cream sauce gets too thick when cooled, whisk in a splash of milk to loosen it. If it’s too thin, simmer briefly to reduce.
- Chicken shredding: Use two forks to pull apart warm chicken — it will shred more easily and absorb flavors better.
Creative twists
- Spicy ranch: Add Sriracha or chipotle powder to the ranch for heat.
- BBQ swap: Replace ranch with smoky BBQ sauce and add a handful of pickled red onions.
- Low-carb: Use large butter lettuce leaves as wraps and skip the flour-based sauce or thicken it with a little xanthan gum.
- Vegetarian: Swap shredded chicken and bacon for grilled tempeh crumbles and smokey maple tofu bacon.
Your questions answered
Q: How long does this take to make from start to finish?
A: About 20–30 minutes if chicken and bacon are already cooked; add 10–15 minutes if you need to cook them.
Q: Can I make these ahead for lunches?
A: Yes — assemble without the garlic cream and store wrapped in foil or airtight containers in the fridge. Add fresh lettuce and sauce just before eating to prevent sogginess.
Q: What’s a good substitute for heavy cream?
A: Use full-fat coconut milk for a dairy-free option (flavor will change), or combine milk with a tablespoon of butter to mimic richness.
Q: Are these safe to freeze?
A: You can freeze them, but fresh lettuce will lose crispness. For best results, freeze uncut, reheat, then add fresh greens.
Conclusion
If you want another take on the same idea, check out Chicken Bacon Ranch Wraps – A Flavor Journal for inspiration and plating ideas. For a crispier, skillet-finished version with extra step-by-step photos, I also recommend Crispy Chicken Bacon Ranch Wraps – Mel’s Kitchen Cafe.
Crispy Bacon Chicken Ranch Wraps
Ingredients
Method
- Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant but not browned.
- Sprinkle in the flour and stir constantly for about 1 minute to cook out the raw flour taste.
- Slowly whisk in the milk and heavy cream until smooth. Continue cooking over medium-low, whisking, until the sauce thickens enough to coat a spoon (about 3–5 minutes). Remove from heat and set aside.
- In a mixing bowl, toss shredded chicken with crumbled bacon, ranch dressing, shredded lettuce, diced tomatoes, and cheese if using. Mix gently so the lettuce stays crisp.
- Lay each tortilla flat and divide the chicken mixture evenly among them, placing the filling down the center. Spread it out but leave about 1 inch at the edges.
- Roll each tortilla tightly, folding the ends in as you go. Cut each wrap in half on the bias.
- Warm the cut wraps briefly in a skillet seam-side down for 1 minute to seal and heat through, or serve immediately. Drizzle the garlic cream sauce over the warm halves before serving.
