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Chicken Bacon Ranch Wrap

A mouthwatering wrap packed with tender chicken, crispy bacon, and creamy ranch dressing, perfect for busy weeknights or casual gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chicken seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground paprika
Main ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 8 ounces mozzarella cheese (shredded)
  • 1 cup cooked and chopped bacon
  • 1/2 cup ranch dressing
  • 1 cup chopped iceberg lettuce
  • 4 large flour tortillas

Method
 

Preparation
  1. In a small bowl, mix the garlic powder, onion powder, salt, pepper, and paprika. Rub this seasoning blend onto both sides of each chicken breast.
  2. Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 7-8 minutes on each side until a meat thermometer reads 165°F.
  3. Remove the cooked chicken from the skillet and allow it to cool slightly. Once cool enough to handle, shred the chicken and transfer it to a large bowl.
Mixing
  1. To the bowl, add the shredded mozzarella, cooked bacon, and ranch dressing. Mix well.
  2. Gently fold in the chopped lettuce. Set this filling aside.
Assembly
  1. Between two microwaves, place the flour tortillas on a plate and warm them in the microwave for about 30 seconds, flipping halfway.
  2. On each tortilla, add one-quarter of the chicken mixture to the center. Fold in the outer edges, then roll it up tightly.
  3. Secure each wrap with a toothpick, slice in half, and serve.

Notes

If you want to keep leftovers fresh, store them in an airtight container in the refrigerator for up to three days. To reheat, warm them in the microwave or a skillet until heated through.