This chicken bacon wraps recipe features the tastiest combination of grilled chicken, crispy bacon, fresh lettuce, juicy tomatoes, and ranch mayonnaise.
Like a BLT sandwich with chicken in a handy portable wrap, these delicious sandwiches are one of our favorite bacon lunch ideas and they’re also perfect for a light dinner. You can make them ahead of time for added convenience.
If you love these flavors together, be sure to try our delicious Bacon Chicken Ranch Sliders and Chicken Bacon Ranch Salad! And for more sandwich deliciousness, you might enjoy our roundup of 20 Best Turkey Sandwich Recipes with Bacon.
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Why You’ll Go Hog Wild for This Recipe
Easy to make: You can put these easy wraps together in about 30 minutes.
Family friendly: People of all ages love these wraps!
Portable: These wrap sandwiches are perfect for a “grab and go” lunch.
Versatile: We’ve included 5 recipe variations below, so you can match the flavors with your cravings!
Make Ahead: Make these tasty sandwich wraps in advance for a truly easy meal. Just “wrap your wraps” to keep them from drying out, and refrigerate for up to 12 hours.
Ingredients and Substitutions
Here are the ingredients you’ll need to prepare this recipe, from top to bottom as shown in the photo above.
4 extra-large flour tortillas – Look for the big tortillas at the grocery store; the ones I used for this photo are 10 inches across. If you only have regular-sized tortillas, no problem. Just make smaller wraps using the same recipe and ingredients.
1 small head romaine lettuce – Romaine lettuce has great flavor, high nutritional value, and holds up well after being chopped. If you don’t have romaine, feel free to substitute the lettuce of your choice.
6 slices thick-cut bacon, cooked and drained – Here’s how to cook bacon in the oven, which is my favorite cooking method for thick sliced bacon. Or you can pan fry it or even cook the bacon on the grill.
1 large or 2 medium tomatoes, chopped – When it’s not fresh tomato season, look for hothouse tomatoes with stems on and let them ripen on your kitchen counter for a few days. Chopped cherry tomatoes can also be substituted.
3 tablespoons ranch dressing – Use your favorite, and see instructions in the Variations section below if you prefer a more pronounced ranch flavor.
2 tablespoons mayonnaise – my favorite brand is Duke’s mayonnaise, but feel free to use your favorite real mayo.
- Large skillet
- Knife or spatula for spreading
- Cutting board
- Sharp knife
- Salad spinner
How to Make Bacon Chicken Wraps – Step by Step Instructions
Chop the tomatoes, drain on paper towels if needed, and remove the seeds if needed.
I recommend that you cook bacon in the oven for this recipe, because the clean up is easy and your bacon will come out perfectly browned and crispy.
Chop the grilled chicken breasts and lettuce, and combine the ranch dressing with the mayonnaise in a small bowl.
Warm each tortilla in a large skillet over medium heat for about 30 seconds per side. This will help soften the tortillas and make them easier to roll.
Spread the tortillas with a heaping tablespoon of the ranch mayo. Then sprinkle with the toppings, leaving about 1.5 inches at the top unfilled for easier rolling.
Roll the wrap in a tight cylinder.
Cut in half and serve. To make ahead, wrap in plastic wrap or foil and refrigerate for up to 12 hours before serving.
Pro Recipe Tips
Warm the tortillas in a skillet first for easier rolling.
The sandwiches will hold together better if you refrigerate them for at least 2 hours before slicing.
If you’re preparing the recipe in advance to eat later, be sure to drain the chopped tomatoes on paper towels before adding them to the sandwich, to prevent the wraps from getting soggy.
Here are five ways to modify this chicken bacon wraps recipe and make it your own:
Make Chicken Bacon Wraps with Cream Cheese by substituting softened cream cheese for the ranch mayonnaise. You can add a few drops of milk, if needed, for easier spreading.
For Sweet and Spicy Chicken Bacon Wraps, drizzle the grilled chicken with a little sweet-spicy barbecue sauce before chopping.
For a Crispy Chicken Bacon Ranch Wrap, use fried boneless chicken breast or tenders instead of the grilled chicken. Chop and proceed with recipe.
For a more pronounced ranch flavor in the dressing, you can combine 5 tablespoons mayonnaise with 1/2 teaspoon of ranch dip mix and use that for spreading.
If you’re a fan of fresh basil, you can substitute the Basil Mayonnaise we made in these Mini BLT Sliders for the ranch mayo.
How to Store Leftovers
Wrap leftover chicken bacon ranch wraps tightly wrapped in the refrigerator for up to 24 hours. (We find that the lettuce doesn’t remain crispy after more than a day in the fridge.)
Like so many questions, it depends. If you use fresh produce and top quality ingredients, these bacon chicken wraps are filling and contain many good nutrients. It’s generally advised that bacon is best enjoyed in moderation.
One whole wrap contains about 579 calories. Half a wrap clocks in at about 290 calories.
One wrap contains 48.9 grams of carbohydrates. A large percentage of the carbs (about 30 grams) are in the flour tortilla. Switch to a low-carb tortilla (3 to 6 carbs on average) and your carb content will drop to about 25 carbs.
Try Some of Our Other Popular Bacon Recipes
You can find dozens of tasty recipes in our Bacon Recipe Index. Here are a few favorites:
Here’s the full, printable recipe:
Chicken Bacon Wraps with Ranch Mayo
- 1 large tomato
- 1 small head romaine lettuce
- 2 small grilled chicken breasts
- 6 slices thick-cut bacon cooked and drained
- 3 tablespoons ranch salad dressing
- 2 tablespoons mayonnaise
- 4 large flour tortillas 10 inches wide
- salt and freshly ground black pepper to taste
- Chop the tomatoes, drain on paper towels, and remove the seeds if needed.
- Wash and dry the lettuce thoroughly and chop the leaves in 1/2 inch pieces.
- Chop the chicken in 1/2 inch pieces.
- Crumble or chop the bacon in 1/2 inch pieces.
- In a small bowl, combine the ranch dressing and mayonnaise and whisk to blend.
- Heat a large skillet over medium heat. Add one tortilla and warm on each side for about 20 seconds, until the tortilla is pliable.
- Put the tortilla on a work surface and spread with a heaping tablespoon of the Ranch Mayo.
- Sprinkle with the tomatoes, chicken, bacon and lettuce, leaving about 1.5 inches at the top unfilled for easier rolling. Season with salt and pepper.
- Roll the wrap in a tight cylinder. Cut in half and serve.
Got questions? Just ask! I’m happy to help. You might also enjoy watching the Bacon Chicken Wraps web story.
If you enjoy this Bacon Chicken Ranch Wraps recipe, I’d be thrilled if you clicked the little stars above and gave the recipe a 5-star rating. If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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