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Cheesy Garlic Chicken Bacon Ranch Wraps

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These Cheesy Garlic Chicken Bacon Ranch Wraps combine crispy bacon, garlicky chicken, melty cheese, and creamy ranch in a golden, toasted tortilla. Ready in just 30 minutes, they’re the ultimate quick and satisfying dinner for busy weeknights.

Ingredients

Scale
  • 2 cups cooked and shredded chicken breast (about 250g, rotisserie or leftover works)
  • 6 strips bacon, cooked until crispy and chopped
  • 1 1/2 cups shredded cheese (mozzarella and sharp cheddar blend recommended)
  • 4–6 large flour tortillas (burrito-size preferred; whole wheat or low-carb optional)
  • 1/3 cup ranch dressing
  • 2 cloves fresh garlic, minced
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons chopped green onions (optional)
  • Salt and pepper, to taste
  • Optional: diced tomatoes
  • Optional: chopped romaine or baby spinach
  • Optional: jalapeño slices
  • Optional: avocado slices or guacamole

Instructions

  1. If using raw chicken, cook 2 medium chicken breasts in a skillet with oil, salt, and pepper until no longer pink (6-8 minutes per side). Let cool and shred with two forks. If using rotisserie or leftover chicken, shred as needed.
  2. Cook 6 strips of bacon in a large skillet over medium heat until crispy (about 8 minutes). Drain on paper towels and chop into bite-sized pieces.
  3. In a medium bowl, combine shredded chicken, chopped bacon, shredded cheese, ranch dressing, and green onions if using. Toss until evenly coated. Season with salt and pepper to taste.
  4. Melt butter in a small bowl and stir in minced garlic.
  5. Lay out tortillas. Spread about 3/4 cup of the chicken mixture across the lower third of each tortilla. Add optional greens, tomatoes, or avocado if desired.
  6. Roll up tightly, folding in the sides. Brush both sides of each wrap with garlic butter.
  7. Heat a large skillet or grill pan over medium heat. Place wraps seam-side down and cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. Work in batches if needed.
  8. Slice wraps in half and serve warm, with extra ranch for dipping if desired. Garnish with extra green onions or parsley.

Notes

Warm tortillas before assembling to prevent cracking. Don’t overstuff wraps for easier rolling. Filling can be made up to 2 days ahead. For gluten-free, use GF tortillas; for dairy-free, use vegan cheese and ranch. Leftovers reheat well in a skillet or oven. Wraps can be frozen (without fresh veggies) for up to 2 months.

Nutrition

Keywords: chicken bacon ranch wraps, cheesy garlic wraps, easy dinner, 30 minute meal, skillet wrap, family friendly, meal prep, lunch wrap, American, comfort food

Find it online: https://realityeats.com/cheesy-garlic-chicken-bacon-ranch-wraps-easy-30-minute-dinner-recipe/