Chicken Bacon Ranch Wraps are incredibly easy to make. Stuffed with tender chicken, crispy bacon, and creamy ranch dressing, this easy lunch recipe is healthy and perfect for your next meal!
Prepare your bacon by lining a large baking sheet with foil, and topping it with a baking rack. Align your bacon strips on the rack, then place the rack in a cold oven. Set the oven to 380 degrees, and set a timer to check the bacon in about 20 minutes. Depending on the thickness of your bacon, you may need up to 30 minutes for it to become crisp.
While your bacon is cooking, repare your chicken. Rinse the chicken and pat it dry with a paper towel. If roasting or cooking on a skillet, season the raw chicken breast or thighs with salt and pepper and cayenne pepper. Cook chicken until the outside is browned and an internal thermometer reads 165 degrees. Allow the chicken to rest on a cutting board for 10 minutes, then cut the chicken into into strips.
Dice the tomato and allow it to drain in a colander or fine mesh strainer for about 10 minutes, while your chicken is cooling.
When you’re ready to assemble the wraps, warm the wraps for 10 seconds in the microwave. Lay the wraps out flat and add 3-4 chicken strips, 2 bacon strips diced tomatoes, and lettuce to each wrap. Drizzle ingredients in each wrap with 1 tablespoon of ranch dressing.
Create each wrap by rolling each tortilla carefully and tightly around the center ingredients.
Using a sharp knife, cut each wrap in half, then wrap with craft paper and tie with string (or wrap with plastic wrap if serving later.