Chicken Bacon Ranch Wraps are perfect for meal prepping with juicy chicken, crispy bacon, tomatoes, cheese, and ranch dressing.
Prep Time 40 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour
Servings 4Wraps
Ingredients
4flour tortillasburrito sized
4lettuce leaves
2cupschopped chicken
½cupranch dressing
⅔cupshredded cheddar cheese
12ozbacon
½cupdiced tomatoesabout 2 small tomatoes
¼cupchopped green onionsabout 4 small
If Cooking Chicken From Scratch:
1poundbonelessskinless chicken breast, diced into ½-inch pieces
1tablespoonolive oil
1teaspoonssmoked paprika
½teaspoonsalt
½teaspoongarlic powder
½teaspoononion powder
½teaspoonblack pepper
Instructions
How to Cook Bacon
Cut bacon into small bite-sized pieces.
Cook in a skillet over medium-high heat for 8–10 minutes, stirring occasionally, until crispy.
Drain on paper towels to remove excess grease.
If Cooking Chicken From Scratch
Dice chicken into ½-inch pieces.
Toss with smoked paprika, salt, garlic powder, onion powder, and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook, stirring occasionally, for 7–10 minutes until cooked through and lightly golden.
Let cool slightly before assembling.
How to Assemble the Wrap
Lay a tortilla flat and place 1 lettuce leaf in the center.
Add about ¾ cup chopped chicken.
Drizzle with 2 tablespoons ranch dressing.
Sprinkle with shredded cheese, bacon, tomatoes, and green onions.
Fold in the sides of the tortilla, then roll tightly from the bottom to form a wrap.
Slice in half if desired. Serve immediately or wrap in foil for later.
Notes
Tip: Don’t overfill your wrap, it makes it harder to roll and more likely to tear, which can get messy!Meal Prep
Cook the chicken and bacon, then chop the tomatoes and green onions.
Keep all items stored separately in airtight containers in the refrigerator. The chicken and bacon are good for 3-4 days, the tomatoes and green onions 2-3.
When you’re ready, just assemble your wraps like usual — super quick and easy!