It was one of those chaotic Thursdays—no dinner plan, just scraps in the fridge.
I threw together a Crispy Chicken Bacon Ranch Wrap with what I had on hand.
One bite and my picky 8-year-old called it the best dinner ever.
Now, the Crispy Chicken Bacon Ranch Wrap is our go-to for any busy day.
Table of Contents
Why I Love This Recipe
The Crispy Chicken Bacon Ranch Wrap is my go-to lifesaver. It’s quick, comforting, and always a crowd-pleaser.
What makes it a favorite:
- ✅ Ready in under 30 minutes
- ✅ Crispy outside, melty inside
- ✅ Packed with protein and flavor
- ✅ Kid-approved and totally customizable
- ✅ Perfect for lunches, dinners, or meal prep
Crispy Chicken Bacon Ranch Wraps
- Prep Time: 20minutes mins
- Cook Time: 10minutes mins
- Total Time: 30minutes mins
- Yield: 6 wraps
Ingredients
- 3 cups (425 g) cooked, chopped chicken
- 2 cups (57 g) lightly packed baby spinach, chopped
- 6 slices (72-80 g) bacon, cooked and crumbled
- ½ cup ranch dressing (see note)
- 1 tablespoon dry ranch mix (optional – see note)
- 1 ½ cups (170 g) shredded cheese (see note)
- 6 burrito-size tortillas (10-inch)
Instructions
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In a bowl, add the chicken, spinach, bacon, ranch dressing and dry ranch seasoning (if using). Stir together until evenly combined.
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To assemble: sprinkle about 1/4 to 1/3 cup cheese across tortilla. Spread 1/3 to 1/2 cup filling in a wide strip down the center of the tortilla. Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
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Heat a griddle or nonstick skillet on the stovetop to medium heat (about 350 degrees for an electric griddle).
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Spray the seam side of the wraps with nonstick cooking spray or lightly brush with olive oil (this helps them get extra crispy).
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Place the wraps seam-side down on the preheated griddle or skillet (cooking this side first will help them not fall apart). Cook until golden brown and crisp, about 2-4 minutes, pressing lightly with a spatula to flatten a bit while cooking.
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Spray the top with nonstick cooking spray or brush lightly with oil and flip. Cook for another 2-4 minutes, pressing lightly with a spatula, until the tortilla is golden and the filling is hot and melty.
Notes
Ranch Dressing: the biggest key to this recipe is using a ranch dressing that you love the taste of
Dry Ranch Dressing: adding this is optional but it definitely amps up the yummy ranch flavor.
Cheese: I prefer using half Monterey Jack/half cheddar cheese for these wraps (another fantastic option is a good-melting quesadilla cheese, like the Supremo Queso Chihuahua in the red and white bag – I’ve found it at Costco).
Nutrition
- Serving Size: 1 wrap
- Calories: 385kcal
- Sugar: 1g
- Sodium: 618mg
- Fat: 30g
- Saturated Fat: 10g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 94mg
Ingredient Highlights
The magic of the Crispy Chicken Bacon Ranch Wrap starts with simple ingredients that shine when combined:
🥇 Must-Have Ingredients:
- Cooked Chicken Breast – Juicy and chopped small. Grilled, baked, or rotisserie chicken all work.
- Crispy Bacon – Adds crunch and a salty kick. Make it fresh or use leftovers.
- Baby Spinach – For freshness and color. Bonus: it’s a nutrient boost! (Check out the health benefits of spinach.)
- Ranch Dressing – Creamy, tangy, and the wrap’s signature flavor.
🧀 Cheese Options:
- Monterey Jack for a smooth melt.
- Cheddar for a bold flavor.
- Queso Chihuahua for a super cheesy stretch.
🌯 Tortillas:
- Use burrito-size flour tortillas to hold all that filling without falling apart.
✨ Optional Additions:
- Dry Ranch Seasoning – Amp up the ranch flavor by mixing a bit into the chicken.
- Extra Veggies – Think sautéed mushrooms, onions, or grilled bell peppers.
- Hot Sauce or Jalapeños – For a spicy kick.
All these flavors come together to create the ultimate Crispy Chicken Bacon Ranch Wrap—one that’s crunchy, creamy, savory, and oh-so-satisfying.
How to Make the Wraps
Time to bring this beauty to life. The steps are easy, quick, and perfect for beginners or seasoned home cooks.
1. Assemble the Crispy Wraps
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 6 wraps
🛒 Ingredients List:
- 2 cups cooked chicken breast, chopped
- 6 slices crispy bacon, crumbled
- 1 ½ cups baby spinach, chopped
- 1 cup shredded cheese (Monterey Jack or cheddar)
- ½ cup ranch dressing
- 6 large flour tortillas
- 1 tsp dry ranch seasoning (optional)
- Olive oil spray or brush-on oil
👩🍳 Assembly Instructions:
- Mix the Filling: In a large bowl, toss together the chopped chicken, crumbled bacon, spinach, ranch dressing, and dry ranch seasoning (if using).
- Prepare Tortillas: Lay a tortilla flat, sprinkle a generous handful of shredded cheese in the center.
- Add Filling: Spoon about ½ cup of the chicken mixture over the cheese.
- Fold It Right: Bottom up, sides in, roll tightly.
That’s your base. Now let’s turn it crispy and golden brown—because the crispy part of this Crispy Chicken Bacon Ranch Wrap is what makes it irresistible.
2. Griddle the Wraps
Time to sizzle.
🔥 Crisping Instructions:
- Heat a nonstick skillet or electric griddle over medium heat.
- Lightly spray or brush each wrap with oil on both sides.
- Place wraps seam-side down in the skillet.
- Cook for 2–3 minutes per side, pressing gently with a spatula until golden, crispy, and heated through.
This technique gives your Crispy Chicken Bacon Ranch Wrap that perfect combo: crackling outside, melty inside. It’s like a grilled cheese and burrito had a delicious baby.
Chef Jessica’s Tip: Use a grill press or another skillet to flatten the wrap slightly as it cooks. It crisps better and seals the edges.
Serving Suggestions and Additional Notes
Once your Crispy Chicken Bacon Ranch Wrap is golden and gorgeous, it’s time to plate and serve. Or wrap it up and hit the road—this baby travels well.
🥗 Best Side Dishes:
- Fruit Salad – Adds a fresh, sweet contrast.
- Raw Veggie Sticks – Carrots, cukes, bell peppers.
- Skillet Broccoli – Just toss with garlic, olive oil, and lemon.
- Chips & Salsa – For casual lunch vibes.
🥡 Meal Prep and Storage:
- Make Ahead: You can assemble the wraps the night before and store them in the fridge, uncooked.
- To Freeze: Wrap in parchment and foil, label, and store up to 2 months. Reheat in a toaster oven or air fryer.
- Leftovers: Store cooked wraps in the fridge. Reheat in a skillet or toaster oven to keep the crunch.
👩🍳 Substitution Ideas:
- No ranch? Try Caesar dressing or one of these ranch alternatives.
- Vegetarian? Skip the bacon and add roasted veggies.
- Keto version? Use low-carb tortillas or lettuce leaves.
The Crispy Chicken Bacon Ranch Wrap is more than just a wrap—it’s a game-changing, meal-prepping, kid-pleasing, flavor-packed miracle wrapped in a tortilla.
Trust me—once you taste it, there’s no going back.
FAQ
How do I make my wrap crispy instead of soggy?
Use a hot skillet or griddle and spray the outside of the tortilla with oil or cooking spray. Press lightly with a spatula while cooking on both sides to get that perfect golden crisp.
What’s the best type of chicken to use?
For a Crispy Chicken Bacon Ranch Wrap, cooked, chopped chicken breast or rotisserie chicken both work well. Just make sure it’s not too moist—dry chicken helps the wrap stay crisp and perfectly textured.
Are these wraps healthy?
It depends on your ingredients. Using grilled chicken, light ranch dressing, and whole grain tortillas can make it a lighter meal. Regular versions are more indulgent.