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Jump to RecipeThese easy chicken ranch wraps are a quick, crowd pleasing meal that comes together in about 20 minutes. Juicy seasoned chicken is grilled or pan seared, sliced and rolled into warm tortillas with crisp romaine, juicy tomatoes, crispy bacon, shredded cheddar and a generous drizzle of cool, creamy ranch dressing. They are perfect for busy weeknights, packed lunches, picnics and game day, and kids and adults love them equally.
Leftover or rotisserie chicken makes them even faster. For more easy handheld meals, try my quick and easy chicken burritos, buffalo cauliflower wraps or avocado buffalo chickpea salad wraps.
Why You Will Love These Chicken Ranch Wraps
- Quick. Ready in about 20 minutes, or 10 with cooked chicken.
- Family friendly. Creamy ranch, cheese and bacon are a winning combination.
- Great for lunch boxes. They travel well and taste great cold.
- Customizable. Everyone can build their own.
- High protein. Over 35 grams of protein per wrap.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the ranch chicken
- Boneless, skinless chicken breasts or thighs: about 1 1/2 pounds.
- Olive oil.
- Ranch seasoning: a packet of dry ranch mix or homemade seasoning.
- Garlic powder, paprika, salt and pepper.
For the wraps
- Large flour tortillas: 10 to 12 inches. Whole wheat or spinach tortillas also work.
- Romaine lettuce: chopped, for crunch.
- Tomatoes: diced Roma or halved cherry tomatoes.
- Bacon: cooked until crispy and crumbled. Turkey bacon works too.
- Shredded cheddar or Monterey Jack cheese.
- Ranch dressing: store bought or homemade.
- Avocado and red onion: optional extras.
How to Make Chicken Ranch Wraps
1. Season the chicken
If the chicken breasts are thick, pound them to an even 3/4 inch with a meat mallet or slice them in half horizontally. In a bowl, toss the chicken with olive oil, ranch seasoning, garlic powder, paprika, salt and pepper.
2. Cook the chicken
Heat a grill pan, outdoor grill or cast iron skillet over medium high heat. Cook the chicken for 5 to 7 minutes per side, until golden and cooked through to 165°F. Check with an instant read thermometer. Let it rest for 5 minutes, then slice into thin strips with a sharp chef knife.
3. Cook the bacon
While the chicken cooks, bake the bacon on a sheet pan at 400°F for 15 to 18 minutes until crispy, or cook it in a skillet. Drain on paper towels and crumble.
4. Warm the tortillas
Warm each tortilla in a dry skillet for 20 seconds per side, or wrap the stack in a damp paper towel and microwave for 30 seconds, so they are soft and easy to roll.
5. Assemble
Spread a spoonful of ranch down the center of each tortilla. Layer with lettuce, sliced chicken, tomatoes, bacon and cheese, then drizzle with a little more ranch. Fold in the sides, roll up tightly from the bottom and slice in half.
6. Toast (optional)
For a warm, crispy wrap, place it seam side down in a hot skillet for 1 to 2 minutes per side until golden and the cheese melts slightly.
Tips for the Best Chicken Ranch Wraps
- Pound the chicken evenly. It cooks faster and stays juicy.
- Rest before slicing. This keeps the chicken moist.
- Warm the tortillas. Cold tortillas crack.
- Dry the lettuce. Wet lettuce makes the wrap soggy.
- Do not overfill. Leave space at the edges for easy rolling.
Homemade Ranch Seasoning and Dressing
Making your own ranch is simple and lets you control the salt. For the seasoning, mix 1 tablespoon of dried parsley, 1 teaspoon each of dried dill, garlic powder and onion powder, 1/2 teaspoon of dried chives, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Use 2 teaspoons on the chicken. For the dressing, whisk 1/2 cup of mayonnaise, 1/2 cup of sour cream or Greek yogurt and 1/4 cup of buttermilk with 1 tablespoon of the seasoning and a squeeze of lemon. Chill for 30 minutes to let the flavors develop. Homemade ranch keeps for up to a week in the fridge.
Using Leftover or Rotisserie Chicken
These wraps are a fantastic way to use up leftover chicken. Shred or slice a store bought rotisserie chicken, leftover grilled chicken or even baked chicken tenders, and toss it with a spoonful of ranch and a sprinkle of ranch seasoning. Warm it briefly in a skillet or use it cold. With the chicken already cooked, the wraps are ready in about 10 minutes. Crispy breaded chicken tenders make an especially popular kid friendly version.
Are Chicken Ranch Wraps Healthy?
These wraps offer a good balance of lean protein, vegetables and carbohydrates. To make them lighter, use a whole wheat or low carb tortilla, choose turkey bacon or skip the bacon, use reduced fat cheese and make the ranch with Greek yogurt instead of mayonnaise. Adding extra vegetables such as cucumber, shredded carrots, spinach or bell peppers boosts the fiber and nutrients without many extra calories.
Common Mistakes to Avoid
- Overcooking the chicken. Pull it off the heat at 165°F so it stays juicy.
- Adding too much dressing. Excess ranch makes the wrap messy and soggy.
- Rolling too loosely. Tuck the sides in firmly for a wrap that holds together.
- Packing hot wraps for lunch. Let the chicken cool first to keep the lettuce crisp.
How to Make Chicken Ranch Pinwheels
Chicken ranch wraps are easy to turn into pinwheels for parties, potlucks and lunch boxes. Finely chop the cooked chicken, bacon and lettuce so the filling lies flat. Spread a thin layer of softened cream cheese mixed with a tablespoon of ranch seasoning over each tortilla all the way to the edges this acts as glue. Sprinkle the chicken, bacon, cheese and lettuce evenly over the top, then roll the tortilla up tightly.
Wrap each roll in plastic wrap and refrigerate for at least 1 hour so it firms up. Trim the ends and slice into 1 inch rounds with a sharp knife. Arrange them on a platter with a bowl of ranch for dipping. Each large tortilla makes about 8 to 10 pinwheels.
Packing Wraps for Lunch
These wraps make an excellent packed lunch because they taste great cold. To keep them fresh, let the chicken cool completely before assembling, and spread the ranch in a thin layer in the center rather than along the edges. Place the lettuce between the tortilla and the wetter ingredients like tomatoes, which helps protect the tortilla from moisture. Roll tightly and wrap in foil or parchment, then pack with an ice pack. For the crispiest result, pack the ranch in a small container and drizzle or dip at lunchtime.
Kid Friendly Tips
Kids love building their own wraps. Set out small bowls of chicken, cheese, lettuce, tomatoes and bacon and let everyone choose their fillings. Smaller 8 inch tortillas are easier for little hands, and cutting the wraps into pinwheels or halves makes them more fun to eat. Serve extra ranch on the side for dipping.
Variations
- Buffalo ranch: toss the chicken in buffalo sauce before wrapping.
- BBQ ranch: drizzle with barbecue sauce and add crispy onions.
- Crispy chicken: use breaded chicken tenders.
- Southwest: add black beans, corn and pepper jack cheese.
- Club style: add sliced turkey and avocado.
- Low carb: use large lettuce leaves instead of tortillas.
What to Serve With Chicken Ranch Wraps
Serve these wraps with potato chips, sweet potato fries, a pasta salad, coleslaw, fresh fruit or a bowl of soup. For a party platter, slice them into pinwheels and serve with extra ranch for dipping. They also pair well with my grilled chicken bites with creamy garlic sauce for a game day spread.
Storage and Meal Prep
- Refrigerator: store cooked chicken in airtight containers for up to 4 days.
- Assembled wraps: wrap tightly in foil or plastic wrap and refrigerate for up to 1 day.
- Meal prep: store chicken, vegetables and dressing separately and assemble fresh.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. It makes these wraps ready in about 10 minutes.
How do I keep wraps from getting soggy?
Dry the lettuce, use a moderate amount of dressing and assemble close to serving.
Can I make them ahead for lunch?
Yes. Wrap tightly and refrigerate for up to 1 day.
What tortillas work best?
Large 10 to 12 inch flour tortillas are the easiest to roll.
Can I bake the chicken?
Yes. Bake at 425°F for 18 to 22 minutes until it reaches 165°F.
Can I serve them warm?
Yes. Toast the wraps in a skillet until golden.
Final Thoughts
These easy chicken ranch wraps are quick, satisfying and full of flavor. Juicy seasoned chicken, crispy bacon, cheese and cool ranch in a soft tortilla make a simple meal that is perfect for busy days and packed lunches.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Protein | 47 g |
| Carbohydrates | 36 g |
| Fat | 31 g |
| Saturated Fat | 11 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1180 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Easy Chicken Ranch Wraps
Ingredients
Method
- Pound the chicken to an even thickness and toss with the oil and seasonings.
- Grill or sear 5 to 7 minutes per side until 165°F. Rest 5 minutes and slice.
- Cook the bacon until crispy and crumble.
- Warm the tortillas.
- Spread with ranch, add lettuce, chicken, tomatoes, bacon and cheese, drizzle with more ranch, roll tightly and slice.
