If you’ve been on the lookout for a comforting, downright delicious meal that brings together creamy, cheesy goodness and crispy bacon with tender chicken wrapped in a warm tortilla, then this Bacon Ranch Chicken Wraps Recipe is absolutely what you need. It’s a flavor-packed delight that truly feels like a hug on a plate, making it perfect for busy weeknights or a relaxed weekend dinner with friends and family. Each bite bursts with layers of unmistakable ranch tang, crispy bacon crumbles, gooey cheese, and juicy chicken—all wrapped up in a perfectly toasted tortilla. Trust me, once you try this recipe, it might just become your next go-to crowd-pleaser!
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward and hearty ingredients. Each component plays a pivotal role in delivering that signature flavor and texture that make these wraps irresistible. From the crispy bacon to the fresh parsley, every ingredient adds either richness, a hint of freshness, or that creamy ranch tang you crave.
- Fresh parsley (2 tablespoons chopped or 1 teaspoon dried): Adds a lovely pop of color and a subtle herbal freshness that balances the richness.
- Black pepper (1/4 teaspoon): Enhances the overall flavor with a gentle hint of spice.
- Cheddar cheese (1 1/2 cups shredded): Melts beautifully for that gooey, cheesy texture everyone loves.
- Olive oil (1 tablespoon): Helps create the perfect base for the garlic roux and adds a subtle depth of flavor.
- Cooked chicken breast (2 cups shredded or chopped): The hearty protein star of the dish, tender and ready to soak up all the creamy sauce.
- Ranch dressing (2 tablespoons): Brings that classic tangy and creamy ranch flavor, tying the wrap together.
- All-purpose flour (2 tablespoons): Essential for thickening the creamy sauce into a luscious coating for the chicken.
- Garlic (2 cloves finely chopped): Gives a fragrant punch that elevates the whole wrap experience.
- Whole milk (1 cup): Helps create a smooth, rich sauce when combined with the cream and flour.
- Butter (2 tablespoons): Adds richness and smoothness to the roux and sauce.
- Crispy bacon (1/2 cup broken into pieces): Provides that crave-worthy crunch and smoky flavor contrast.
- Salt (1/2 teaspoon): Balances and amplifies the layers of flavor.
- Heavy cream (1/2 cup): Gives the sauce its velvety texture and indulgent finish.
- Extra-large flour tortillas (4): The cozy, soft vessel that holds and delivers all the delicious fillings.
How to Make Bacon Ranch Chicken Wraps Recipe
Step 1: Prepare the Garlic Roux
Start by heating the butter and olive oil in a saucepan over medium heat. Once melted and hot, add the finely chopped garlic and let it sizzle gently for about a minute until fragrant—this will infuse the sauce with that irresistible garlic aroma. Next, sprinkle in the all-purpose flour and stir continuously for another minute to cook out the raw flour taste and make a smooth, golden roux. This step is the secret base that will thicken the creamy cheese sauce beautifully.
Step 2: Build the Creamy Sauce
Slowly splash in the whole milk and heavy cream a little at a time, whisking consistently to prevent lumps. Keep stirring the mixture for several minutes until it starts to thicken and becomes velvety smooth. This luscious sauce will coat the chicken perfectly, wrapping every bite in creamy goodness.
Step 3: Mix in Chicken and Flavors
Now add your shredded or chopped cooked chicken to the sauce, tossing to coat the pieces evenly. Stir in the shredded cheddar cheese, crispy bacon pieces, ranch dressing, black pepper, parsley, and salt. Continue mixing gently until the cheese melts and everything blends into a warm, cheesy, and flavorful filling that’s absolutely delicious.
Step 4: Fill and Roll the Tortillas
Lay your extra-large flour tortillas flat, and spoon generous amounts of the cheesy chicken mixture onto the center of each one. Then fold the sides over the filling and roll the tortilla tightly like a burrito to seal all that goodness inside. This wrapping step is key to keeping every savory bite packed into one neat, satisfying bundle.
Step 5: Toast the Wraps
Heat a nonstick skillet over medium. Place each wrap seam-side down in the pan to seal them and toast each side for about 2 to 3 minutes until the tortillas turn golden brown and crispy. This final toasting adds a delightful crunch and keeps everything warm and melted perfectly inside.
Step 6: Slice and Serve
Once toasted, chop the wraps in half for easy eating and plate them with some extra ranch dressing on the side if you like dipping. These Bacon Ranch Chicken Wraps Recipe creations are best enjoyed warm and gooey, straight off the skillet!
How to Serve Bacon Ranch Chicken Wraps Recipe
Garnishes
Fresh garnishes can elevate these wraps to another level. Sprinkle a little extra chopped parsley or freshly cracked black pepper on top for color and zing. A drizzle of ranch or a few crispy bacon bits scattered over the plate adds a tempting finishing touch that’s visually inviting and packs extra flavor.
Side Dishes
Keep things balanced and satisfying with light, fresh sides like a simple green salad with a vinaigrette or crisp carrot and celery sticks. For heartier meals, pairing these wraps with oven-baked sweet potato fries or tangy coleslaw creates a perfect harmony of textures and flavors on your plate.
Creative Ways to Present
If you want to impress guests or just break the routine, slice the wraps into bite-sized pinwheels and arrange them on a colorful platter. This makes for a fantastic party appetizer or finger food. You might also serve the filling separately as a creamy chicken dip alongside tortilla chips before presenting the traditional wrapped version.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, wrap any leftover Bacon Ranch Chicken Wraps Recipe tightly in foil or plastic wrap and keep them in the refrigerator for up to 3 days. This will help maintain their moisture and prevent the tortillas from drying out, ensuring they stay tasty and satisfying when reheated.
Freezing
For longer storage, you can freeze the wrapped and toasted wraps individually by wrapping them first in plastic wrap and then aluminum foil. Freeze up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating to preserve maximum flavor and texture.
Reheating
The best way to reheat these wraps is in a skillet or oven to bring back that crisp outside layer. Heat on medium in a dry pan for a few minutes on each side, or bake in a 350°F oven for about 15 minutes until heated through. Avoid microwaving if possible, as it can make the tortilla soggy and the cheese lose its melty charm.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Using rotisserie chicken is a fantastic shortcut, and its tender, flavorful meat works wonderfully in this recipe. Just shred or chop it before tossing into the sauce.
Is there a way to make these wraps vegetarian?
Yes, you can swap out the chicken and bacon for hearty veggies like sautéed mushrooms and bell peppers, and use a vegetarian ranch dressing. You might also add some crispy fried tofu for protein.
Can I prepare the sauce ahead of time?
Definitely. The creamy cheese sauce can be made a few hours before and refrigerated. When ready, reheat gently over low heat, stirring occasionally, before mixing in the chicken and assembling your wraps.
What kind of ranch dressing works best?
A creamy ranch dressing with bold but balanced flavors pairs best. You can use your favorite store-bought brand or a homemade ranch recipe for a personal touch.
Are these wraps freezer-friendly after assembling?
They are! Assemble and toast the wraps, then freeze as directed above. This makes for great ready-to-eat meals on busy days when you want a quick and satisfying dish with minimal effort.
Final Thoughts
There’s something truly comforting and satisfying about the Bacon Ranch Chicken Wraps Recipe that makes it stand out as a meal you’ll want to make again and again. Whether you’re feeding family, impressing guests, or just treating yourself, these wraps bring together speedy preparation with bold, indulgent flavors. Don’t wait to try this recipe—you’ll wonder how you ever lived without these creamy, cheesy, bacon-studded wraps in your life!
Print
Bacon Ranch Chicken Wraps Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Description
Delicious and creamy Bacon Ranch Chicken Wraps made with tender chicken breast, melted cheddar cheese, crispy bacon, and a homemade garlic cream sauce, all wrapped in warm, toasted flour tortillas. Perfect for a quick and satisfying meal in just 30 minutes.
Ingredients
Chicken and Filling
- 2 cups cooked chicken breast, shredded or chopped
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup crispy bacon, broken into pieces
- 2 tablespoons ranch dressing
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley
Garlic Roux and Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
Wraps
- 4 extra-large flour tortillas
Instructions
- Prepare Garlic Roux: In a saucepan over medium heat, melt the butter and olive oil together. Add the finely chopped garlic and let it sizzle gently for about one minute until fragrant. Sprinkle in the all-purpose flour and stir continuously for one minute until the mixture becomes well blended and smooth.
- Create Cream Sauce: Gradually splash in the whole milk and heavy cream a little at a time while whisking constantly. Continue stirring the sauce for a few minutes until it thickens nicely into a creamy consistency.
- Add Chicken: Toss the cooked shredded or chopped chicken breast into the cream sauce, mixing thoroughly so the chicken is fully coated and warmed through.
- Incorporate Cheese and Flavorings: Add the shredded cheddar cheese, crispy bacon pieces, ranch dressing, black pepper, chopped parsley, and salt to the chicken sauce. Mix well until the cheese melts and the sauce becomes rich and creamy.
- Fill Tortillas: Spoon the cheesy chicken mixture onto the center of each extra-large flour tortilla. Fold the sides in and then roll it up tightly, creating a large burrito-style wrap.
- Toast Wraps: Heat a nonstick skillet over medium heat. Place the wraps seam-side down in the skillet and toast each side for 2 to 3 minutes until they turn crisp and golden brown.
- Slice and Serve: Once toasted, chop the wraps in half and arrange them on a plate. Serve with extra ranch dressing on the side if desired.
Notes
- You can substitute cooked rotisserie chicken if short on time.
- For extra crispiness, cook the bacon fresh instead of pre-cooked pieces.
- To make this recipe gluten-free, use gluten-free flour and tortillas.
- Adding a handful of chopped lettuce or tomato inside the wraps after toasting adds freshness and crunch.
- Store any leftover wraps in an airtight container and refrigerate for up to 2 days.
