Bacon Ranch Chicken Wrap Easiest Recipe Ever

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Bacon Ranch Chicken Wraps make a great lunch or dinner. These are ready in 30 minutes and may be eaten anytime.  


– 2 large boneless skinless chicken breasts cut in half lengthwise – 2 teaspoons smoked paprika – 1 teaspoon onion powder – 1 teaspoon kosher salt – 1/2 teaspoon black pepper – 8 slices bacon – 1/2 cup ranch dressing – 4 10-inch flour tortillas or whole wheat tortilla – 2 beefsteak tomatoes thinly sliced – Romaine lettuce trimmed – 1 & 1/2 cups shredded cheddar cheese


Use the onion powder, salt, and pepper to season both sides of the chicken breasts. Put away.  

Step 1

Toast the bacon in a big pot over medium-low heat until it's crispy. Remove from the pan and place on a paper towel-lined plate to drain off the extra grease. 

Step 2

Over medium-high heat, cook the chicken breasts in batches in the same pan for about 8 minutes, or until they are golden brown on both sides.  

Step 3

Place on a plate and cover with foil while you get the other ingredients for the wrap ready. 

Step 4

Next, put the wraps together. Spread about 2 tablespoons of Ranch sauce on each tortilla, leaving a 1 inch border around the edges. 

Step 5

Cover the middle of each tortilla with cheese shreds, tomato, and lettuce. Afterwards, add a bacon slice. Next, add a chicken breast, either whole or sliced, on top. Put in another piece of bacon. 

Step 6

First, fold the sides so that they are aligned to the chicken breast. Then, start rolling the wrap from the bottom up while squeezing the folded sides together with your fingers.  

Step 7

Cut each wrap in half with a sharp knife, ideally one with serrations, and serve right away.  

Step 8


-Calories: 742kcal -Carbohydrates: 26g -Protein: 44g -Fat: 51g -Saturated Fat: 18g -Polyunsaturated Fat: 12g -Monounsaturated Fat: 15g -Trans Fat: 0.1g -Cholesterol: 152mg -Sodium: 1782mg -Potassium: 1029mg -Fiber: 4g -Sugar: 7g -Vitamin A: 2396IU -Vitamin C: 25mg -Calcium: 382mg -Iron: 3mg

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