15 Minute Chicken Bacon Ranch Wrap {Crack Wrap} recipe is an easy and quick meal that’s packed with flavor. This recipe is full of seasoned chicken, cheese, bacon, lettuce, tomato, and ranch dressing wrapped up in a flour tortilla.
15 MINUTE CHICKEN BACON RANCH WRAP
This combination of bacon, chicken, and ranch is referred to as ‘Crack’ because it’s so delicious you can’t stop eating it. So if you hear it called Crack or see it on a menu you’ll know it’s the bacon, chicken, ranch combo.
It’s perfect for packing for lunches or picnics as well as for a simple weeknight meal.
If you’re making them in advance, wrap them in plastic wrap and keep them refrigerated or chilled. As well, I recommend leaving the ranch dressing and tomato off if you’re packing it in advance. You can add the tomato when ready to eat or omit it altogether. As well, add some ranch dressing to a small container and dip your wrap in it as you enjoy it.
INGREDIENTS FOR 15 MINUTE CHICKEN BACON RANCH WRAP?
- Chicken. This is a great recipe to use leftover chicken or deli-sliced chicken breast. Rotisserie chicken is also great.
- Bacon. Cooked and I prefer crispy bacon.
- Ranch Dressing. You can buy ranch dressing or make it with my homemade seasoning.
- Cheddar Cheese. Cheddar pairs great with chicken, bacon, and ranch but you can use any cheese.
- Lettuce. I like romaine or baby romaine, but butter lettuce or any good leafy lettuce will work.
- Tomatoes. Slice or dice the tomatoes and let them drain on paper towels.
- Tortilla. Get large 10-inch tortillas. I like plain, but you can get flavored spinach or sun-dried tomato if you like.
METHOD
- First, you need to cook the bacon. Cook it as crispy as you like. You can cook it in the oven or on the stove. However, you’ll want to save the drippings if possible to cook the chicken in. Bacon grease will flavor the chicken wonderfully.
- While the bacon is cooking, slice the tomato and let it drain on the paper towel.
- Now cook the chicken. That’s all the cooking you need to do.
- Next, lay your wrap down and spread ranch over it, followed by lettuce, tomato, chicken, chicken, and bacon. Don’t be tempted to add too much to your wrap. It’ll be hard to wrap and may split.
- Warming your tortilla makes it easier to wrap. Roll up the wrap tightly and use a sharp knife to cut in half.
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Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
15 MINUTE CHICKEN BACON RANCH WRAP {Crack Wrap}
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Save To Your Recipe BoxIngredients
- 2 medium, thick Chicken Breast cut in half lengthwise
- 2 teaspoons paprika sweet or smoked paprika
- 8 slices bacon thick or thin your choice
- Salt and pepper to taste
- 1 cup Cheddar cheese shredded, or your favorite
- 2 teaspoons onion powder
- 8 tablespoons Ranch dressing about 2 tablespoons per wrap
- 4 10-inch flour tortilla wraps
- 2 medium, firm tomatoes sliced thin into circles
- 4-5 cups Romaine lettuce trimmed
Instructions
- Season chicken breast on both sides with salt, pepper, paprika, and onion powder. If needed, cover with plastic wrap and pound the chicken breast to a uniform thickness. This will ensure even cooking. Set aside.
- In a large non-stick pan, cook the bacon until desired crispiness and set aside on a plate lined with paper towels to remove the excess grease.
- In the same pan (with bacon fat) over medium-high heat cook chicken breast until nicely golden brown on both sides (about 4 minutes on each side). Add cooking oil if needed in between batches.
- Set aside and cover with foil while you prepare the wrap ingredients.
- Assemble the wraps. Add about 2 tablespoons of Ranch dressing on each tortilla leaving about 1 inch on the edges. Follow with lettuce across the whole surface, tomato slices in the middle, and cheddar cheese on top.
- Next add 1 bacon slice, top with cooked chicken breast (sliced or whole), and one more bacon slice.
- Fold the sides first parallel to the chicken breast and start rolling the wrap from the bottom upholding the folded sides tightly with your fingers at the same time.
- Use a sharp knife to cut each wrap in half and serve immediately.
- Optional: You can toast the wrap. To toast place the uncut wrap on a dry pan over medium heat and cook quickly until golden brown on both sides. Serve immediately
Notes
- Romaine, baby Romaine, or butter lettuce. Crunchy lettuce is preferred but any good leafy lettuce will work.
- Chicken - For quicker prep, use any leftover chicken, or deli-sliced chicken breast.
- Not recommended to make it ahead as they may become soggy quickly. Also, don’t go overboard with the dressing.
Nutrition
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discoverregina says
I found your recipe accidently. I tried it and it was awesome.. Thank you for sharing.
Glenda says
This is the kind of delicious dinner recipe I dream about and drool over! The fact that my family loved them as much as I did means they are going to be a regular in our meal rotation, now. Thanks so much for sharing!
Shelby Stover says
It tasted exactly like a restaurant version! Made the kids pretty happy hehe