Chicken Bacon Ranch Wraps

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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.

Prep Time15

Cook Time10

Marinating Time1

Total Time1 25

Course: Main Course

Cuisine: American

Servings:

Calories: 679kcal

Author: Valerie Brunmeier

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

How to Cook Bacon in the Oven

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.

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