Description
Make these simple, fast chicken bacon ranch wraps using pre-cooked chicken for a quick lunch or weeknight dinner.
Ingredients
Scale
- 4 large flour tortillas
- 2 cups cooked, shredded chicken (rotisserie or tenders)
- 8 slices cooked bacon, crumbled
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup ranch dressing
- 1/4 cup finely chopped red onion
- 1 cup shredded lettuce
- 2 tablespoons butter or oil (for grilling)
Instructions
- If using frozen crispy chicken tenders, cook them according to package directions until hot and crispy. Chop them into bite-sized pieces.
- Lay the tortillas flat. Spread about 2 tablespoons of ranch dressing evenly over the center of each tortilla.
- Layer the ingredients down the center of each tortilla: shredded chicken, crumbled bacon, cheese, and red onion.
- Top with shredded lettuce.
- Fold the sides of the tortilla inward, then tightly roll the bottom edge up over the filling to create a secure wrap.
- Heat the butter or oil in a large skillet or griddle over medium heat.
- Place the wraps seam-side down on the hot skillet. Cook for 2 to 3 minutes per side until the tortilla is golden brown and crispy and the cheese inside is melted.
- Slice in half and serve immediately.
Notes
- For an air fryer version, assemble the wraps, brush lightly with oil, and cook at 375F for 4 to 6 minutes, flipping halfway through.
- You can substitute grilled chicken for crispy chicken if you prefer a lower-fat option.
- Use your favorite type of cheese, such as Pepper Jack for a little heat.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Lunch
- Method: Skillet Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 580
- Sugar: 5
- Sodium: 1150
- Fat: 35
- Saturated Fat: 12
- Unsaturated Fat: 23
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 2
- Protein: 35
- Cholesterol: 110