Pin it
Crispy bacon chicken ranch wraps might just be the ultimate comfort food that brings everyone to the table. Creamy cheesy filling meets smoky bacon and cool ranch all bundled up in a warm toasted tortilla. These wraps nail that satisfying crunch while giving you the melty goodness inside. It is a meal I come back to when the family craves something soothing but not fussy.
I first pulled this recipe out when we had leftover roast chicken and it quickly became the request for weekend lunches. The skillet crisp on the tortilla takes this wrap to a whole new level and has officially ruined plain sandwiches for us.
Ingredients
- Butter: gives richness to the sauce and helps sauté the garlic. Look for a quality unsalted block
- Fresh garlic: is key for real flavor. Choose firm plump cloves without green shoots
- All purpose flour: thickens the creamy sauce to hold everything together
- Milk and heavy cream: team up for a lush velvety base. Use whole milk for the best texture
- Shredded cheddar cheese: melts into creamy tanginess. Freshly grate if possible for best melt
- Cooked bacon: adds irresistible smokiness and crunch. Go for thick cut and cook until crisp
- Ranch dressing: gives the unmistakable herby tang. Find a brand with real buttermilk or make your own
- Green onions: bring freshness and just the right sharp bite
- Cooked chicken: makes this a heartier meal. Shred your own or grab a rotisserie chicken for convenience
- Salt, pepper, parsley: with a sprinkle of parsley round everything out. Fresh cracked pepper adds extra zing
- Large flour tortillas: will be sturdy enough to hold all the filling. Warm them for easier rolling
Instructions
- Melt the Butter and Sauté Garlic:
- Melt butter in a medium saucepan over medium heat. Drop in the minced garlic and cook for a full minute until the scent blooms and the garlic goes soft, but do not let it brown
- Make the Roux:
- Whisk in the flour steadily until you get a smooth paste. Keep stirring for another minute to cook out the floury taste and build the base for a creamy sauce
- Whisk in Dairy:
- Gradually pour in the milk followed by the heavy cream. Keep whisking constantly. Let the mixture simmer and thicken up for about three to four minutes until it coats your spoon
- Add Cheese and Mix-Ins:
- Lower the heat and add the shredded cheddar cheese, cooked bacon crumbles, ranch dressing, green onions, salt, pepper, and parsley. Stir until the cheese is melted and the mixture turns creamy and evenly blended
- Stir in Shredded Chicken:
- Toss in all the cooked shredded chicken and fold it through so each bit is coated in that rich cheesy ranch sauce
- Fill and Roll Tortillas:
- Lay out your flour tortillas and spoon the hot chicken filling right in the center of each. Fold the sides in first then roll up tightly to seal in all the goodness
- Crisp the Wraps:
- Get a nonstick skillet hot over medium heat. Place each wrap in seam side down. Press a bit and let them toast two to three minutes on each side until golden brown and crispy. This locks in the filling and gives you that signature crunch
- Slice and Serve:
- Move the crispy wraps to a board. Slice each in half on the bias for easy dipping and serve warm with extra ranch dressing if you love dipping like we do
Pin it
Crispy bacon makes every bite special and reminds me of the after school kitchen rush when my kids would sneak a piece right off the cutting board. If you love ranch as much as my family does you will end up doubling the dipping cup too.
Storage Tips
Wrap any leftovers in foil and keep chilled in the fridge for up to three days. For best results reheat them in a dry skillet or toaster oven instead of the microwave so the tortilla crisps back up again instead of going soggy. You can also freeze completely assembled and wrapped and when hungry pop them in the oven directly from frozen
Ingredient Substitutions
If needed you can swap the cheddar for Monterey Jack or a cheese blend you like. Lighten it up using half and half instead of heavy cream or sub in Greek yogurt for half the ranch to make it tangier and lighter. Turkey bacon or plant based strips work for a different twist and gluten free flour can be an easy stand in for the sauce
Serving Suggestions
Slice each wrap at an angle and arrange with carrot sticks or celery on the side for extra crunch. I love serving these at game day get togethers with extra ranch and a cold salad. You could slice them into thirds and set them out as hearty appetizers at a party or picnic
Cultural History
Wraps like these have roots in diner counter favorites where comfort meets on the go convenience. Ranch dressing and bacon are iconic American flavors that signal comfort to so many of us. This version is a modern spin on chicken bacon ranch pizza made hand friendly and snackable
Pin it
Once you try these crispy bacon chicken ranch wraps you will find excuses to make them again and again. They deliver unbeatable comfort with just the right amount of crunch and creamy flavor.
Frequently Asked Questions
- → What kind of chicken works best in these wraps?
Cooked, shredded chicken breast or rotisserie chicken both provide great texture and flavor in the filling.
- → Can I use a different cheese instead of cheddar?
Yes, Monterey Jack, mozzarella, or a cheese blend all melt well and complement the other ingredients.
- → How do I keep the wraps crispy?
Toast the wraps seam-side down in a hot, dry skillet for a few minutes on each side until perfectly golden.
- → Are there alternatives to ranch dressing?
You can substitute with blue cheese or Caesar dressing for a different flavor twist.
- → Can these wraps be made ahead?
Prepare the filling in advance and assemble just before toasting for the freshest, crispiest wraps.