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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 29 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Sandwiches
Cuisine American
Servings 4
Calories 579 kcal



  • 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. 


Serving: 1wrapCalories: 579kcalCarbohydrates: 48.9gProtein: 25.2gFat: 30.2gSaturated Fat: 7gCholesterol: 61mgSodium: 1335mgPotassium: 123mgCalcium: 177mgIron: 3mg
Keyword bacon, bacon wrapped, sandwich, sandwiches, wraps
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