why make this recipe
This wrap hits all the cozy buttons. It is creamy. It is crunchy. It is salty and a little tangy. It comes together fast on a weeknight. Kids love it. Adults love it too. I often make a batch when friends drop by. It pairs nicely with lighter sides. I also love serving the filling as sliders for a party, like my take on chicken bacon ranch sliders.
how to make Crispy Chicken Bacon Ranch Wraps Recipe
Ingredients:
3 cups cooked, chopped chicken, 2 cups lightly packed baby spinach, chopped, 6 slices bacon, cooked and crumbled, 1/2 cup ranch dressing, 1 tablespoon dry ranch mix (optional), 1 1/2 cups shredded cheese, 6 burrito-size tortillas (10-inch), Oil spray or brush for cooking
Directions:
- In a bowl, combine cooked chopped chicken, chopped spinach, crumbled bacon, ranch dressing, and dry ranch mix if you like extra seasoning. Stir until everything is evenly coated.
- Lay a tortilla flat. Sprinkle about 1/4 to 1/3 cup shredded cheese down the center. The cheese will melt and help everything stick together.
- Spoon 1/3 to 1/2 cup of the filling in a wide strip over the cheese. Fold one side of the tortilla over the filling. Fold the other side. Press lightly to flatten.
- Heat a griddle or nonstick skillet over medium heat, about 350°F if you use a thermometer.
- Spray or brush the seam side of each wrap with oil. This helps seal it and makes it crispy.
- Place wraps seam-side down on the hot griddle. Cook 2 to 4 minutes until golden and crisp. Press lightly with a spatula so the tortilla touches the pan evenly.
- Spray or brush the top, then flip. Cook another 2 to 4 minutes until the second side is golden and the cheese is melted.
- Remove from the skillet. Cut each wrap in half on the diagonal. Serve warm.
If you like a punchier ranch twist, try the tangy add-ins I used in my dill pickle ranch smash chicken tacos for inspiration.
how to serve Crispy Chicken Bacon Ranch Wraps Recipe
Serve these hot and crisp. They taste best right off the griddle. Pair them with a simple salad or some crunchy slaw. They also go well with oven fries or roasted veggies. For a cozy meal, add a bowl of tomato soup. Keep napkins nearby—these are deliciously juicy.
how to store Crispy Chicken Bacon Ranch Wraps Recipe
Cool to room temperature before storing. Place in an airtight container. Refrigerate for up to 3 days. Reheat in a skillet over medium-low heat to keep the tortilla crisp. You can also rewarm in a 350°F oven for 8–10 minutes. I do not recommend microwaving unless you like a softer tortilla.
tips to make Crispy Chicken Bacon Ranch Wraps Recipe
Use warm chicken so the cheese melts quickly. Chop spinach small so it mixes evenly. Don’t overfill the tortillas. Spray oil sparingly so they crisp but don’t get greasy. If you love extra garlic and cheese, check my method for layering flavors in cozy cheesy garlic chicken wraps. It has great ideas you can borrow.
variation (if any)
Make it vegetarian by swapping the chicken and bacon for roasted cauliflower and extra cheese. Try my favorite oven-roasted cauliflower method for a great texture and flavor base: crispy oven roasted cauliflower. You can also add pickles or a drizzle of buffalo sauce for a spicy kick.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works well. It saves time and has great flavor.
Q: Can I make these ahead for a party?
A: Assemble the wraps and keep them chilled. Cook them just before guests arrive for the best crisp. You can also fully cook and reheat in the oven.
Q: Can I freeze the wraps?
A: You can freeze them, but the tortilla will soften a bit. Wrap each one tightly in foil and freeze up to 1 month. Reheat in a 350°F oven until warmed through.
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Crispy Chicken Bacon Ranch Wraps
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A cozy wrap filled with creamy and crunchy flavors, perfect for a quick weeknight meal or a gathering with friends.
Ingredients
- 3 cups cooked, chopped chicken
- 2 cups lightly packed baby spinach, chopped
- 6 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 1 tablespoon dry ranch mix (optional)
- 1 1/2 cups shredded cheese
- 6 burrito-size tortillas (10-inch)
- Oil spray or brush for cooking
Instructions
- In a bowl, combine cooked chopped chicken, chopped spinach, crumbled bacon, ranch dressing, and dry ranch mix if using. Stir until evenly coated.
- Lay a tortilla flat and sprinkle about 1/4 to 1/3 cup shredded cheese down the center.
- Spoon 1/3 to 1/2 cup of the filling in a wide strip over the cheese.
- Fold one side of the tortilla over the filling, then fold the other side, pressing lightly to flatten.
- Heat a griddle or nonstick skillet over medium heat (about 350°F).
- Spray or brush the seam side of each wrap with oil.
- Place wraps seam-side down on the hot griddle and cook for 2 to 4 minutes until golden and crisp, pressing lightly with a spatula.
- Spray or brush the top, then flip and cook another 2 to 4 minutes until the second side is golden and the cheese is melted.
- Remove from skillet, cut each wrap in half on the diagonal, and serve warm.
Notes
Serve hot and crispy, ideally fresh off the griddle. Pairs well with a simple salad, crunchy slaw, oven fries, or roasted veggies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chicken wraps, bacon wraps, ranch wraps, easy dinner, party food
