I finally nailed a shredded chicken wrap that eats like a cheat meal and the exact second I folded the first one with crispy bacon I knew these are the Wraps With Bacon people actually want.

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I messed up dinner, no plan, just a sad takeout box and nothing clickable in the fridge. But I found 4 slices bacon, cooked until crispy and roughly chopped, and 1 ripe avocado, sliced or mashed, and suddenly everything changed.

I’m obsessed with that crunchy-salty bacon paired with buttery avocado, bright bites peeking through, and ranch soaking into the edges. All messy, all loud flavors wrapped tight so each bite has crunch, cream, heat.

Wraps With Bacon are my favorite Easy Dinners With Bacon for nights tired but hungry. Perfect for two, or double for guests.

No fuss, satisfying dinner

Ingredients

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Tortillas — the soft wrap that keeps everything together, cozy and hand-friendly.
Shredded chicken: the mild protein that soaks up the ranch flavor.
Bacon: crunchy, salty bites that make every mouthful way more fun.
Cheese: melty, gooey comfort that adds creamy, salty richness.
Avocado: buttery creaminess that cools and balances the bacon heat.
Lettuce: fresh crunch and a light, crisp contrast to the other textures.
Pico de gallo: bright, tomatoey pop that cuts through the richness.
Ranch dressing: tangy, herby glue that pulls all the flavors together.
Lime juice: a quick zing that brightens avocado and pico.
Salt and pepper: tiny boosts that actually make everything sing.
Olive oil or butter: adds warmth and a little toasty flavor.
Homemade ranch base: mayo, sour cream and buttermilk for thick creaminess.
Ranch seasonings: dill, parsley, garlic and onion powders for herby depth.
Optional mix-ins: cilantro, hot sauce or jalapeño for extra kick.

Ingredient Quantities

2 large flour tortillas (10 inch) — or burrito size, whatever you got

1 to 1 1/2 cups shredded cooked chicken (about 6 to 8 oz)

4 slices bacon, cooked until crispy and roughly chopped

1/2 cup shredded cheddar or Monterey Jack cheese

1 ripe avocado, sliced or mashed

1 cup shredded romaine or iceberg lettuce

1/2 cup pico de gallo or diced tomatoes

1/4 cup ranch dressing (store bought) — or use the homemade ranch ingredients below

1 tsp lime juice (optional, brightens the avocado and pico)

Salt and freshly ground black pepper, to taste

1 tsp olive oil or a little butter for warming the tortillas

To make quick homemade ranch: 1/4 cup mayonnaise

Homemade ranch continued: 1/4 cup sour cream

Homemade ranch continued: 2 to 3 tbsp buttermilk (add more for thinner dressing)

Homemade ranch continued: 1/2 tsp dried dill, 1/2 tsp dried parsley

Homemade ranch continued: 1/4 tsp garlic powder and 1/4 tsp onion powder

Homemade ranch continued: 1 tsp lemon juice or white vinegar, plus salt and pepper to taste

Optional mix-ins: chopped cilantro, hot sauce, or sliced jalapeño for heat

How to Make this

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1. If you want the homemade ranch, whisk together 1/4 cup mayo, 1/4 cup sour cream, 2 to 3 tbsp buttermilk (more if you want it thinner), 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp lemon juice or white vinegar, and salt and pepper to taste; set aside.

2. Cook 4 slices bacon until crispy, drain on paper towels and roughly chop; shred about 6 to 8 oz cooked chicken to make 1 to 1 1/2 cups and season with a little salt and pepper.

3. Warm a large skillet over medium low heat and add 1 tsp olive oil or a little butter, then warm each 10 inch flour tortilla about 20 to 30 seconds per side until pliable and slightly browned; keep them warm on a plate covered with foil or a clean towel.

4. If using avocado, slice or mash 1 ripe avocado and toss with 1 tsp lime juice and a pinch of salt to keep it bright and prevent browning.

5. Lay a warmed tortilla flat and spread about 2 tbsp ranch dressing down the center (use store bought or the homemade one), leaving room at the ends so it will fold.

6. Layer about 1/2 to 3/4 cup shredded chicken, half the chopped bacon, 1/4 cup shredded cheddar or Monterey Jack, 1/2 cup shredded lettuce, and 1/4 cup pico de gallo or diced tomatoes on each tortilla; add the avocado and extra ranch if you like it saucy.

7. Add any optional mix ins like chopped cilantro, hot sauce, or sliced jalapeño now if you want heat or herbiness.

8. Fold the bottom edge up over the filling, then fold the sides in and roll tightly to form a wrap; press gently to compact everything so it wont fall out.

9. Optional: return the wrap to the hot skillet seam side down for 1 to 2 minutes to seal and crisp the outside, flipping once carefully.

10. Slice each wrap in half, season with a little extra black pepper if you want, and serve immediately with extra ranch or pico for dipping.

Equipment Needed

1. Large skillet or frying pan
2. Mixing bowl (for the ranch and tossing avocado)
3. Whisk or fork (to mix the homemade ranch)
4. Chef knife or sharp knife
5. Cutting board
6. Measuring spoons and measuring cups
7. Spatula or tongs (for warming tortillas and sealing wraps)
8. Plate plus foil or a clean towel to keep tortillas warm
9. Cheese grater (for shredding cheddar or Monterey Jack)
10. Paper towels (to drain crispy bacon)

FAQ

Can I use rotisserie chicken or canned chicken instead of cooking my own?: Yes, rotisserie chicken is perfect and saves time, just shred about 1 to 1 1/2 cups. Canned chicken works in a pinch but drains it well and season to taste because it can be bland.

How do I keep the avocado from turning brown?: Toss the slices with a little lime juice or add them just before you eat the wrap. If you mash the avocado, mix in the lime and a pinch of salt, that helps slow browning too.

Can I make the ranch dressing ahead of time?: Yeah, homemade ranch gets better after sitting for at least 30 minutes so the flavors meld. Store it in an airtight container in the fridge for up to 4 days. If it thickens, stir in a little buttermilk or milk to loosen it.

How should I warm the tortillas so they don't crack when folding?: Heat a skillet with a tiny bit of olive oil or butter over medium heat and warm each tortilla 20 to 30 seconds per side until flexible. You can also wrap them in a damp paper towel and microwave 15 to 20 seconds.

Can I make these ahead and bring them for lunch?: You can assemble them but keep wetter stuff like pico or avocado separate until right before eating, otherwise the tortilla gets soggy. Wrap tightly in foil and refrigerate up to 24 hours.

Want more heat or different flavors?: Add sliced jalapeño, a few dashes of hot sauce, or chopped cilantro. For smoky flavor try smoked paprika in the chicken or use pepper jack cheese instead of cheddar.

Chicken Bacon Ranch Wraps Recipe Substitutions and Variations

Tortillas: swap the 10 inch flour for large whole wheat or spinach wraps, or use flour burrito sized ones if you want more doughy chew. Corn tortillas work too but they might tear more easily.
Shredded cooked chicken: use rotisserie chicken for speed, or chopped turkey breast if you got leftover turkey. Canned chicken or chickpeas make it vegetarian friendly but change the texture.
Bacon: replace with turkey bacon or diced pancetta for similar salty, crispy bites. For a vegetarian option use smoked tempeh or coconut bacon, though the flavor will be different.
Ranch dressing: swap with Greek yogurt mixed with lemon and herbs, Caesar dressing, or a simple cilantro lime crema. You can also just use mayo thinned with a little milk and herbs if that’s what’s on hand.

Pro Tips

1) Warm tortillas the easy way: wrap them in a damp paper towel and microwave 20 to 30 seconds. They get way more pliable and less likely to tear, plus you avoid a burnt spot or two like when you stand over a skillet.

2) Keep the wrap from getting soggy: pat pico and lettuce dry, and put wetter stuff like avocado or extra ranch in the center only. If you’re packing one for later, put pico and avocado in a little container and add them just before eating.

3) Use the bacon fat: when you cook the bacon, save a teaspoon or so of the rendered fat and brush it on the tortilla before crisping it in the pan. It adds crunch and flavor without having to add butter. Don’t go crazy though, a little goes a long way.

4) Make the ranch a day ahead if you can. Flavors meld and it tastes better after an hour or two in the fridge. If it gets too thick, thin with a splash more buttermilk or lemon juice, and always taste for salt right before serving.

Chicken Bacon Ranch Wraps Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I finally nailed a shredded chicken wrap that eats like a cheat meal and the exact second I folded the first one with crispy bacon I knew these are the Wraps With Bacon people actually want.

Servings

servings

Calories

940

kcal

Equipment: 1. Large skillet or frying pan
2. Mixing bowl (for the ranch and tossing avocado)
3. Whisk or fork (to mix the homemade ranch)
4. Chef knife or sharp knife
5. Cutting board
6. Measuring spoons and measuring cups
7. Spatula or tongs (for warming tortillas and sealing wraps)
8. Plate plus foil or a clean towel to keep tortillas warm
9. Cheese grater (for shredding cheddar or Monterey Jack)
10. Paper towels (to drain crispy bacon)

Ingredients

2 large flour tortillas (10 inch) — or burrito size, whatever you got
1 to 1 1/2 cups shredded cooked chicken (about 6 to 8 oz)
4 slices bacon, cooked until crispy and roughly chopped
1/2 cup shredded cheddar or Monterey Jack cheese
1 ripe avocado, sliced or mashed
1 cup shredded romaine or iceberg lettuce
1/2 cup pico de gallo or diced tomatoes
1/4 cup ranch dressing (store bought) — or use the homemade ranch ingredients below
1 tsp lime juice (optional, brightens the avocado and pico)
Salt and freshly ground black pepper, to taste
1 tsp olive oil or a little butter for warming the tortillas
To make quick homemade ranch: 1/4 cup mayonnaise
Homemade ranch continued: 1/4 cup sour cream
Homemade ranch continued: 2 to 3 tbsp buttermilk (add more for thinner dressing)
Homemade ranch continued: 1/2 tsp dried dill, 1/2 tsp dried parsley
Homemade ranch continued: 1/4 tsp garlic powder and 1/4 tsp onion powder
Homemade ranch continued: 1 tsp lemon juice or white vinegar, plus salt and pepper to taste
Optional mix-ins: chopped cilantro, hot sauce, or sliced jalapeño for heat

Directions

If you want the homemade ranch, whisk together 1/4 cup mayo, 1/4 cup sour cream, 2 to 3 tbsp buttermilk (more if you want it thinner), 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp lemon juice or white vinegar, and salt and pepper to taste; set aside.
Cook 4 slices bacon until crispy, drain on paper towels and roughly chop; shred about 6 to 8 oz cooked chicken to make 1 to 1 1/2 cups and season with a little salt and pepper.
Warm a large skillet over medium low heat and add 1 tsp olive oil or a little butter, then warm each 10 inch flour tortilla about 20 to 30 seconds per side until pliable and slightly browned; keep them warm on a plate covered with foil or a clean towel.
If using avocado, slice or mash 1 ripe avocado and toss with 1 tsp lime juice and a pinch of salt to keep it bright and prevent browning.
Lay a warmed tortilla flat and spread about 2 tbsp ranch dressing down the center (use store bought or the homemade one), leaving room at the ends so it will fold.
Layer about 1/2 to 3/4 cup shredded chicken, half the chopped bacon, 1/4 cup shredded cheddar or Monterey Jack, 1/2 cup shredded lettuce, and 1/4 cup pico de gallo or diced tomatoes on each tortilla; add the avocado and extra ranch if you like it saucy.
Add any optional mix ins like chopped cilantro, hot sauce, or sliced jalapeño now if you want heat or herbiness.
Fold the bottom edge up over the filling, then fold the sides in and roll tightly to form a wrap; press gently to compact everything so it wont fall out.
Optional: return the wrap to the hot skillet seam side down for 1 to 2 minutes to seal and crisp the outside, flipping once carefully.
Slice each wrap in half, season with a little extra black pepper if you want, and serve immediately with extra ranch or pico for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.