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.

Crispy Chicken Bacon Ranch Wrap Recipe: 1 Seriously Delicious dinner You'll Crave Every Time

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)

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Instructions

In a bowl, add the chicken, spinach, bacon, ranch dressing and dry ranch seasoning (if using). Stir together until evenly combined.
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.
Heat a griddle or nonstick skillet on the stovetop to medium heat (about 350 degrees for an electric griddle).
Spray the seam side of the wraps with nonstick cooking spray or lightly brush with olive oil (this helps them get extra crispy).
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.
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.

Cut the wraps in half and serve warm.

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