Simple & Satisfying Chicken Bacon Ranch Wrap
When I want a lunch that’s quick, tasty, and filling, I make this Simple & Satisfying Chicken Bacon Ranch Wrap. It’s got chicken, bacon, avocado, and all the flavors of a classic club sandwich, but wrapped in a soft tortilla. It’s easy to put together and always hits the spot—perfect for busy days or when I just want something really good without a lot of work.
INGREDIENTS YOU’LL NEED:
- 1 Tortilla Wrap – I use one big wrap. It’s soft, tasty, and holds everything well.
- 1 tablespoon Ranch Dressing – I spread a spoonful of ranch in the middle. It adds creamy flavor.
- 2 ounces Chicken Breast (shredded) – I use cooked chicken and shred about 2 ounces. Leftovers work great.
- 2 slices Bacon (crumbled) – I cook two bacon slices until crispy, then crumble them up.
- 2 ounces Avocado (sliced) – I slice up a little avocado for creaminess.
- ½ Tomato (sliced) – I slice half a tomato. It adds freshness and juice.
- ¼ cup Cheddar Cheese (shredded) – I sprinkle on some shredded cheddar for a cheesy bite.
- ½ cup Lettuce (shredded) – I add a handful of lettuce for crunch and color.
HOW TO PREPARE SIMPLE CHICKEN BACON WRAPS?
Time needed: 15 minutes
- Warm Tortilla:
Warm the tortilla (optional but helpful): Place your spinach tortilla wrap on a clean skillet over medium heat for about 15–20 seconds per side, just until it softens. This makes it easier to fold without tearing. - Spread the ranch:
Spread the ranch: Lay the warm tortilla flat on a clean surface or large plate. Spoon 1 tablespoon of your favorite ranch dressing onto the center and spread it out evenly, leaving about an inch around the edges. - Add the chicken:
Layer 2 ounces of shredded, cooked chicken breast over the ranch. Try to keep the filling in the center in a long strip, going across the tortilla (like a burrito shape).
- Sprinkle the bacon:
Crumble 2 slices of crispy cooked bacon and sprinkle them right over the chicken for a delicious smoky crunch. - Layer the veggies:
Add 2 ounces of sliced avocado. Place a few slices of tomato (about ½ a tomato). Add ½ cup of shredded lettuce. Sprinkle on ¼ cup of shredded cheddar cheese for that extra creamy, cheesy goodness. - Wrap it up:
Fold in the sides of the tortilla, then roll it tightly from the bottom up like a burrito, making sure the filling stays tucked in as you roll. - Slice and serve:
Use a sharp knife to cut the wrap in half diagonally. Serve it fresh as is, or wrap it in foil if you’re packing it for lunch!
FAQ – FREQUENTLY ASKED QUESTIONS:
I like to use leftover rotisserie or grilled chicken breast—it’s fast and easy!
I roll it tightly and sometimes wrap it in parchment paper or foil to hold it together.
Yes! Skip the bacon and chicken and use extra avocado, beans, or tofu for protein.
Yep! I sometimes skip the tortilla and make a lettuce wrap or bowl instead.
EASY CHICKEN BACON WRAP RECIPE ADD-INS AND VARIATIONS:
- Use a different wrap: If I don’t have spinach wraps, I just use a regular tortilla, whole wheat, or even big lettuce leaves.
- Change the chicken: Sometimes I use grilled chicken, rotisserie chicken, or even turkey—whatever I have on hand.
- Skip the meat: When I want it vegetarian, I leave out the chicken and bacon and use avocado, beans, and cheese instead.
- Try another cheese: If I’m out of cheddar, I go with whatever I have—mozzarella, pepper jack, or Monterey Jack.
- Add a little crunch: I like to throw in crushed tortilla chips or sunflower seeds for extra texture.
- Switch the dressing: I usually use ranch, but sometimes I mix it up with Caesar, honey mustard, or chipotle mayo.
WHAT IS COMMONLY SERVED WITH CREAMY CHICKEN AVOCADO BACON WRAPS?
When I make this wrap, I usually pair it with something simple like a handful of chips, fresh fruit, or a small salad—it just depends on what I have around. It’s one of my favorite go-to lunches, especially on busy weekdays, but I also love making these for casual get-togethers, picnics, or even quick dinners when it’s too hot to cook. I’ll usually pour a glass of iced tea, lemonade, or even cold sparkling water to go with it.
HOW DO YOU STORE LEFTOVER CHICKEN WRAP WITH BACON AND CHEESE?
If I have any leftovers, I just wrap them up tightly in plastic wrap or foil, or pop them into an airtight container and keep them in the fridge. They usually stay fresh for about 2 days. When I’m ready to eat, I either enjoy them cold or warm them up for a few seconds in the microwave.
CAN LEFTOVER CHICKEN WRAP BE FROZEN FOR ANOTHER DAY?
I usually don’t recommend freezing this wrap because of the fresh ingredients like lettuce, tomato, and avocado—they will be mushy after thawing. If I want to freeze it, I leave out those fresh veggies and just freeze the cooked chicken, bacon, and tortilla. That way, I can put together a fresh wrap with crisp toppings when I’m ready to eat.
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Simple & Satisfying Chicken Bacon Ranch Wrap
Ingredients
- 1 Tortilla Wrap (spinach flavor)
- 1 tablespoons Ranch Dressing (use your favorite)
- 2 ounces Chicken Breast (pre-cooked, shredded)
- 2 slices Bacon (fried crispy, crumbled)
- 2 ounces Avocado Sliced
- ½ Tomato (sliced)
- ¼ Cup Cheddar Cheese (shredded)
- ½ cup Lettuce (shredded)
Instructions
- Warm the tortilla (optional but helpful): Place your spinach tortilla wrap on a clean skillet over medium heat for about 15–20 seconds per side, just until it softens. This makes it easier to fold without tearing.
- Spread the ranch: Lay the warm tortilla flat on a clean surface or large plate. Spoon 1 tablespoon of your favorite ranch dressing onto the center and spread it out evenly, leaving about an inch around the edges.
- Add the chicken: Layer 2 ounces of shredded, cooked chicken breast over the ranch. Try to keep the filling in the center in a long strip, going across the tortilla (like a burrito shape).
- Sprinkle the bacon: Crumble 2 slices of crispy cooked bacon and sprinkle them right over the chicken for a delicious smoky crunch.
- Layer the veggies: Add 2 ounces of sl iced avocado. Place a few slices of tomato (about ½ a tomato). Add ½ cup of shredded lettuce. Sprinkle on ¼ cup of shredded cheddar cheese for that extra creamy, cheesy goodness.
- Wrap it up: Fold in the sides of the tortilla, then roll it tightly from the bottom up like a burrito, making sure the filling stays tucked in as you roll.
- Slice and serve: Use a sharp knife to cut the wrap in half diagonally. Serve it fresh as is, or wrap it in foil if you're packing it for lunch!