Chicken Ranch Wraps are a quick and tasty meal that combines tender chicken, crisp lettuce, juicy tomatoes, and a creamy ranch dressing all wrapped up in a soft tortilla. These wraps are perfect for a simple lunch or a light dinner when you want something satisfying but not too heavy.
I love making these wraps because they come together so fast and everyone enjoys them. The ranch dressing adds that nice creamy flavor that really brings everything together, and you can easily add your favorite veggies or cheese to make it your own. I like to use grilled chicken for a bit of extra flavor and a little crunch from fresh veggies inside the wrap.
These wraps are great for packing in lunches or serving at a casual get-together. I often make a batch and keep them ready in the fridge for a quick grab-and-go option that keeps me full and happy. Plus, they’re super easy to eat with your hands, which makes them a favorite with kids and adults alike!
Key Ingredients & Substitutions
Chicken breasts: These give the wrap a hearty, lean protein. Grilled chicken works best for flavor, but rotisserie chicken is a great shortcut. If you prefer, use grilled tofu or chickpeas for a vegetarian option.
Bacon: Adds a crunchy, smoky touch. Turkey bacon or tempeh bacon can be used if you want to cut calories or avoid pork.
Shredded cheddar cheese: Melts well and adds richness. Feel free to try Monterey Jack, Colby, or even a dairy-free cheese alternative.
Ranch dressing: This creamy dressing ties everything together. Greek yogurt mixed with herbs is a tasty homemade swap. For a lighter option, try a vinaigrette or hummus instead.
Flour tortillas: Use large flour tortillas for wrapping ease. Whole wheat, spinach, or gluten-free wraps also work well depending on your needs.
How Can I Make Sure My Wraps Stay Tight and Don’t Fall Apart?
Rolling the wrap just right helps keep your fillings neat and easy to eat. Here’s how I do it:
- Warm the tortilla to make it soft and flexible—this avoids cracks when rolling.
- Don’t overfill; leaving a small border around the edges makes folding easier.
- Start by folding the sides of the tortilla inward, then roll tightly from one end to the other.
- If needed, wrap the finished wrap in parchment paper or foil to hold it together until serving.
- Cut on a sharp angle for clean halves that look as good as they taste.
These tips keep your Chicken Ranch Wraps neat for eating on the go or serving at a casual meal.
Equipment You’ll Need
- Grill or skillet – I like using a grill or skillet to get the chicken nicely cooked with a bit of char for extra flavor.
- Cooking tongs or spatula – These help flip and handle the chicken without hassle.
- Small bowl or plate – Perfect for warming the tortillas before assembling.
- Sharp knife – Use this to slice the cooked chicken into strips neatly.
- Serving plate or platter – For presenting your wraps once they’re ready to eat.
Flavor Variations & Add-Ins
- Use rotisserie chicken or leftover turkey for a quicker prep and different flavor.
- Add sliced cucumbers or pickles for extra crunch and freshness.
- Sprinkle with crumbled blue cheese or feta instead of cheddar for a tangy twist.
- Mix in taco seasonings or a dash of hot sauce to spice things up.
Chicken Ranch Wraps
Ingredients You’ll Need:
For the Wraps:
- 2 large flour tortillas
- 2 boneless, skinless chicken breasts
- 4 strips of cooked bacon, chopped
- 1 cup shredded cheddar cheese
- 1½ cups shredded iceberg lettuce
- 1 medium tomato, diced
- ½ cup ranch dressing
- 1 tablespoon olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. Cooking the chicken takes about 12-15 minutes, plus a few minutes to warm tortillas and assemble the wraps. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Cook the Chicken:
Preheat your grill or skillet over medium heat. Season the chicken breasts with salt and pepper. Add olive oil to the pan or brush the grill, then cook the chicken for about 5-7 minutes on each side until it’s cooked through and no longer pink inside. Remove the chicken from heat and let it rest for a few minutes.
2. Prepare the Fillings:
While the chicken is resting, chop the cooked bacon, shred the lettuce, and dice the tomato. Slice the cooked chicken into strips. Warm the tortillas slightly in a dry skillet or microwave to make them flexible and easy to roll.
3. Assemble the Wraps:
Lay a tortilla flat on a clean surface. Spread about 2 tablespoons of ranch dressing evenly over the tortilla. Next, layer half of the shredded lettuce, diced tomato, sliced chicken, chopped bacon, and shredded cheddar cheese onto the tortilla.
Carefully fold in the sides of the tortilla, then roll it up tightly to keep all the fillings secure. Repeat with the second wrap.
4. Serve:
Slice each wrap in half at a slight angle to make them easier to handle and more appealing. Serve immediately and enjoy your tasty Chicken Ranch Wraps!
Can I Use Rotisserie Chicken Instead of Cooking Chicken Breasts?
Absolutely! Rotisserie chicken is a great time-saver and works perfectly for these wraps. Just shred or slice it and use as directed.
Can I Make These Wraps Ahead of Time?
Yes, you can assemble the wraps and store them in the fridge for up to 24 hours. To prevent sogginess, wrap them tightly in foil or plastic wrap and keep the ranch dressing separate if possible, adding it just before eating.
How Should I Store Leftovers?
Store any leftover wraps in an airtight container in the fridge for up to 1-2 days. They’re best enjoyed cold or reheated briefly in a skillet or microwave.
What Are Some Good Substitutions for Ranch Dressing?
If you’re not a fan of ranch, try using Caesar dressing, honey mustard, or a light Greek yogurt-based dressing for a different but delicious twist.
