Easy Ranch Chicken Wraps
These quick ranch chicken wraps pack juicy chicken, crisp veggies, cheddar, and bacon in a warm tortilla. A fast, family-friendly lunch or light dinner.
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Servings:
Ingredients
Main Ingredients
- 2 cup cooked chicken breast, shredded or chopped
- 0.5 cup ranch dressing
- 1 tbsp olive oil
- 0.75 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp kosher salt adjust to taste
- 0.25 tsp black pepper
- 4 flour tortillas (10-inch) warm before filling
- 1.25 cup shredded romaine or iceberg lettuce
- 0.75 cup diced tomato drained of excess juice
- 1 cup shredded sharp cheddar cheese
- 2 oz crispy bacon, crumbled
- 0.5 cup sliced avocado optional
- 0.25 cup thinly sliced red onion optional
- 1 tbsp chopped fresh parsley optional, for freshness
Instructions
Preparation Steps
- Warm a large skillet over medium heat and add the olive oil.
- Add the chicken, then season with salt, pepper, garlic powder, and smoked paprika. Stir until heated through, 3–4 minutes.
- Remove from heat and toss the chicken with about half of the ranch dressing to coat.
- Warm the tortillas until pliable: microwave 20–30 seconds or toast in a dry skillet 15–20 seconds per side.
- Spread the remaining ranch down the center of each tortilla.
- Layer on lettuce, the ranch chicken, bacon, tomato, cheddar, avocado, and red onion.
- Fold in the sides, then roll up tightly. Toast seam-side down in the skillet 1–2 minutes to seal, if desired.
- Slice each wrap in half and garnish with parsley. Serve right away.
Notes
Variation: Swap cheddar for pepper jack, add a dash of hot sauce, or use whole-wheat tortillas. Make-ahead tip: Assemble up to 4 hours in advance without tomato or avocado; wrap tightly and refrigerate. Add fresh veggies just before serving.
This recipe is an original creation inspired by classic Easy Ranch Chicken Wraps flavors. All ingredient ratios and instructions are independently developed.