A flavorful chicken marinade creates the most tender, delicious chicken for these Chicken Bacon Ranch Wraps. They’re layered with crunchy lettuce, tomatoes, and red onion and drizzled with ranch dressing.
Looking for more easy chicken wrap recipes? You’ll love my California Club Wraps, BBQ Chicken Wraps, and Avocado Chicken Salad.
This post may contain affiliate links. Please read our disclosure policy.
This recipe is a take on the classic BLT sandwich we all know and love. In addition to the B, the L, and the T, I’ve added super tasty strips of chicken, shredded cheese, and a drizzle of ranch dressing and rolled all this goodness up in a wrap.
The combination of flavors and crunch in these Chicken Bacon Ranch Wraps makes me crave them again and again.
I’m all about fun, casual meals through the summer months and beyond and this one is a keeper!
Table of contents
Ingredient Notes
- Chicken: A couple of boneless skinless chicken breasts sliced through the middle, lengthwise, to create thin cutlets.
- For the chicken marinade: Fresh lemon juice, olive oil, dijon mustard, minced garlic, minced rosemary (fresh or dried), smoked paprika, kosher salt, and freshly ground black pepper.
- Bacon: Cooked, crispy bacon broken into pieces.
- Veggies: Chopped romaine lettuce, chopped tomato, and thinly sliced red onion.
- Cheese: I love shredded pepper Jack cheese on these wraps but you can substitute another type of cheese if you’d like. Monterey Jack cheese, sharp cheddar cheese, or Colby cheese would all be delicious substitutions.
- Ranch dressing: Use your favorite brand of store-bought ranch salad dressing or make a batch of homemade Buttermilk Ranch Dressing.
- Wraps or tortillas: I’ve used everything from plain flour tortillas, to whole wheat tortillas, spinach herb wraps, and low carb wraps. It’s all good! Use burrito-sized tortillas for larger wraps or soft taco tortillas for slightly smaller wraps.
Recipe Prep
- Marinate the chicken. Get the chicken marinating at least an hour before or better yet, first thing in the morning. Just combine the marinade ingredients, pour it over the chicken in a large zippered food storage bag, and pop it in the fridge.
- Cook the bacon. Use your favorite method to cook the bacon or take a look at the recipe card below for my oven instructions.
How to Make Chicken Bacon Ranch Wraps
- In a 12-inch nonstick skillet, cook the marinated chicken in olive oil over medium-high heat.
- When the chicken reaches an internal temperature of 165 degrees F, transfer it to a cutting board and let it rest 5 minutes. Then, slice the chicken into strips.
- Layer your wrap with romaine, tomato, and red onion.
- Add some strips of chicken and pieces of bacon.
- Top the ingredients with some shredded cheese and a drizzle of ranch dressing.
- Fold the wrap over the ingredients and roll it up tightly.
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Chicken Bacon Ranch Wraps
Ingredients
- 2 boneless skinless chicken breasts, 1 ¼ to 1 ½ pounds
For the Chicken Marinade
- 1 lemon, juiced
- 4 tablespoons olive oil
- 2 tablespoons dijon mustard
- 2 teaspoons minced garlic
- 2 tablespoons fresh rosemary, minced (or 2 teaspoons dried rosemary)
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- freshly ground black pepper, to taste
For the Rest
- 1 tablespoon olive oil, for cooking chicken
- 6 wraps or tortillas
- 1 ½ cups chopped romaine heart leaves
- 10 slices bacon, cooked and broken into pieces
- 1 tomato, chopped
- ¾ cup thinly sliced red onion
- 1 ½ cups shredded pepper Jack cheese
- ¾ to 1 cup ranch dressing
Instructions
- Slice each chicken breast all the way through the middle to create thinner cutlets. If necessary, cover the cutlets with plastic wrap and pound lightly with the flat side of a meat mallet to an even thickness of about ¼-inch. Place the chicken in a large zippered food storage bag.
- Combine the marinade ingredients and pour it over the chicken in the bag. Seal and refrigerate it for at least 1 hour and up to 8 hours.
- In a 12-inch nonstick skillet, heat 1 tablespoon olive oil over MEDIUM-HIGH heat. Cook the chicken for about 4 minutes per side, reducing the heat if needed, until cooked to an internal temperature of 165 degrees F. Transfer the cooked chicken to a cutting board and let it rest 5 minutes. Slice the chicken into strips.
- Layer the wraps with romaine, tomato, red onion, chicken, bacon, shredded cheese, and ranch dressing and roll them up tightly. Slice the wraps in half and serve.
Notes
- Preheat your oven to 400 degrees F and line a rimmed baking sheet with heavy duty foil. If preferred, you can use parchment paper or leave the baking sheet bare.
- Place the bacon in an even layer and transfer the baking sheet to the oven. Bake for about 15 minutes or until nicely crisped.
- Remove the pan from the oven and transfer the bacon to paper towels to drain. If you used foil, allow the grease to cool a bit, then gather the edges of the foil and fold it up to enclose the grease to easily discard it.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
