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Chicken Bacon Wraps Recipe

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.

Finished Chicken Bacon Ranch sandwich, cut for serving on a white plate.

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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

Flour tortillas, a head of romaine lettuce, 6 cooked bacon strips, 2 tomatoes, ranch mayonnaise, and 2 grilled chicken breasts.

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.

2 grilled small chicken breasts – If you’re in a hurry, you can often find grilled chicken breasts in the deli or prepared foods section of the store. Or you can grill your own chicken.

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.

Equipment Needed

  • 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.

Small bowls containing chopped tomato, bacon, chicken, lettuce and ranch mayo.

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.

A flour tortilla spread with ranch mayo and sprinkled with chicken, bacon, lettuce and tomato.

Roll the wrap in a tight cylinder.

A large flour tortilla tightly wrapped around the chicken bacon filling.

Cut in half and serve. To make ahead, wrap in plastic wrap or foil and refrigerate for up to 12 hours before serving.

Close up of chicken bacon ranch wrap sandwich cut in half on a white plate.

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.

Recipe Variations

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.)


Are chicken wraps healthy?

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.

What are the calories in a chicken bacon ranch wrap?

One whole wrap contains about 579 calories. Half a wrap clocks in at about 290 calories.

How many carbs are in a chicken bacon ranch wrap?

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:

Mini BLT Sliders

The Ultimate Bacon Deviled Eggs

Cheese and Bacon Mini Quiches

Irish Burgers with Bacon and Cheddar

Best BLAT Sandwich

Here’s the full, printable recipe:

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Close up of chicken bacon ranch wrap cut in half on a white plate

Chicken Bacon Wraps with Ranch Mayo

Eliza Cross
These easy wrap sandwiches feature grilled chicken, plenty of tasty crispy bacon, fresh tomatoes, lettuce and a cool ranch mayonnaise. Perfect for an easy lunch or light dinner!
4.94 from 45 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Sandwiches
Cuisine American
Servings 4
Calories 579 kcal


  • small bowl
  • Large skillet
  • knife for spreading
  • Sharp knife


  • 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. 


To make ahead, wrap in plastic wrap or foil and refrigerate for up to 12 hours before serving.
To store leftovers, wrap tightly in plastic wrap and store in the refrigerator for up to 12 hours. 


Whenever you come back to this recipe, you’ll be able to see your notes!


Serving: 1wrapCalories: 579kcalCarbohydrates: 48.9gProtein: 25.2gFat: 30.2gSaturated Fat: 7gCholesterol: 61mgSodium: 1335mgPotassium: 123mgCalcium: 177mgIron: 3mg
Nutritional Information Disclosure
Keyword bacon, bacon wrapped, sandwich, sandwiches, wraps
Did you make this recipe? We love seeing what you made! Be sure to leave a review, and show us your bacon creations on Instagram! Tag us at @BensaBaconLovers!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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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A Pinterest pin for Chicken Bacon Wraps with Ranch Mayo with a close up photo of the finished wraps cut in half.
eliza cross

About Eliza & BENSA

BENSA was founded by bacon expert Eliza Cross, author of more than a dozen cookbooks. She has written three bacon cookbooks including the award-winning Bacon Beans and Beer, the bestselling 101 Things to Do With Bacon, and the popular sequel 101 More Things to Do With Bacon. Learn more about BENSA...

34 thoughts on “Chicken Bacon Wraps Recipe”

  1. 5 stars
    This is a quick and easy lunch recipe to make! My kids love bacon so I’ll make these for when they come home from school!

  2. 5 stars
    These wraps are so delicious. Chicken and bacon together is one of my favorite lunch treats. It is true that everything is better with bacon.

  3. 5 stars
    So many options to make so many different kinds of wraps! Not sure which is my favorite but i’m kinda leaning towards cream cheese version – great tip about the milk!

  4. 5 stars
    Reminds me of the wrap I always got in college in my dining hall, but WAY BETTER! Thanks for helping me get the ingredient ratios just right!

    • Irena, I love hearing that you modified the recipe with what you had in the fridge and made it your way. So glad you enjoyed it!


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