Description
Make quick and satisfying chicken bacon ranch wraps featuring crispy chicken and a toasted exterior. This recipe is perfect for a fast lunch or easy weeknight dinner.
Ingredients
Scale
- 4 large flour tortillas
- 1 cup cooked chicken, shredded or diced
- 8 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup red onion, finely diced
- 1/2 cup ranch dressing
- 1 tablespoon mayonnaise
- 1/4 teaspoon black pepper
- 2 tablespoons butter, softened (for toasting)
Instructions
- In a small bowl, mix the ranch dressing, mayonnaise, and black pepper. Set aside.
- Lay out one tortilla. Spread about 2 tablespoons of the ranch mixture evenly over the surface.
- Layer the ingredients down the center: place one-fourth of the cooked chicken, followed by crumbled bacon, diced red onion, and a sprinkle of cheese.
- Fold the sides of the tortilla inward over the filling, then tightly roll the bottom edge up over the filling to create a sealed wrap. Repeat with the remaining ingredients.
- Heat a large skillet or griddle over medium heat. Spread about 1/2 tablespoon of softened butter on one side of each wrap.
- Place the wraps seam-side down in the hot skillet. Cook for 2 to 3 minutes per side until the tortilla is golden brown and crispy and the cheese is melted.
- Slice the wraps in half diagonally and serve immediately.
Notes
- For extra crispiness, you can assemble the wraps and then briefly air fry them at 375°F for 3 minutes before slicing.
- Use pre-cooked crispy chicken tenders instead of shredded chicken for a different texture.
- You can substitute your favorite cheese blend, such as Pepper Jack, for added flavor.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Lunch
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 550
- Sugar: 4
- Sodium: 950
- Fat: 35
- Saturated Fat: 12
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 90