15-Minute Chicken Bacon Ranch Wrap
A fast, satisfying meal featuring savory chicken, crispy bacon, fresh vegetables, and creamy dressing rolled tightly into a soft tortilla.
Servings 4 servings
Calories 480kcal
Equipment
- Skillet or Air Fryer
- Paper towels
- Cutting Board
Ingredients
Main Ingredients
- 4 10-inch Flour tortillas or spinach/whole wheat wraps
- 2 cups Pre-cooked chicken shredded rotisserie, deli-sliced, or crispy breaded tenders
- 6 Bacon strips cooked until crispy
- 0.5 cup Ranch dressing restaurant-style preferred
- 1 cup Shredded cheese Cheddar, Monterey Jack, or preferred blend
- 2 cups Lettuce Romaine or Green leaf, shredded
- 1 cup Tomatoes Roma or Heirloom, diced and drained
- 2 tablespoons Green onions sliced
- 1 Avocado sliced (optional)
- 1 tablespoon Jalapeños or Hot sauce optional
- 0.25 cup Pico de gallo optional
Instructions
- Prepare the bacon by cooking it in a skillet, oven on a foil-lined baking sheet, or air fryer until perfectly crispy. Drain on paper towels and crumble or chop into bite-sized pieces.
- Prepare your chicken protein: shred rotisserie chicken, slice deli chicken, or air-fry breaded tenders until they reach an internal temperature of 165°F.
- Wash and prep vegetables, ensuring tomatoes are patted dry with paper towels to prevent the wrap from becoming soggy.
- Lay the tortilla flat and spread a layer of ranch dressing in the center, leaving a 1-2 inch border around the edges.
- Layer the ingredients starting with a bed of lettuce, followed by the chicken, crispy bacon, cheese, tomatoes, and green onions.
- Add any optional 'extras' like avocado slices, jalapeños, or a dash of hot sauce.
- Fold the wrap burrito-style by tucking in the sides and rolling tightly from the bottom to the top.
- Optional: Place the assembled wrap in a hot skillet or air fryer for 1-2 minutes per side to create a toasted, crispy exterior.
Notes
Nutritional Information :
Calories: 480 | Protein: 32g | Carbohydrates: 35g | Fat: 28g | Sodium: 950mg