Chicken Bacon Ranch Wrap Recipe

Name: Gabby Goat American Pub & Grills Chicken Bacon Ranch Wrap Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count large flour tortillas; 1 cups ranch dressing; 2 tbs mayonnaise (optional, for extra creaminess); 2 count boneless skinless chicken breasts (about 6–8 oz each); 6 count bacon strips; 1 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 cups shredded sharp cheddar cheese; 2 cups romaine or green leaf lettuce, chopped; 1 count tomato, medium, diced or sliced thin; 0 to taste freshly ground black pepper; 0 to taste hot sauce

Inspired by Gabby Goat American Pub & Grill

Time35m

Serves4

Chicken, bacon, cheddar, lettuce, tomato, and ranch.

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Ingredients

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Wrap & Spread

4 count large flour tortillas

1 cups ranch dressing

2 tbs mayonnaise (optional, for extra creaminess)

Protein

2 count boneless skinless chicken breasts (about 6–8 oz each)

6 count bacon strips

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

Cheese & Veggies

1 cups shredded sharp cheddar cheese

2 cups romaine or green leaf lettuce, chopped

1 count tomato, medium, diced or sliced thin

Optional Finishes

0 to taste freshly ground black pepper

0 to taste Hot sauce

Method

Prepare Protein

Cook bacon

Place bacon strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp (about 8–12 minutes). Transfer to a paper towel–lined plate to drain and cool. When cool, roughly chop or leave whole depending on preference.

Season chicken

Pat chicken breasts dry. Rub with olive oil, then season both sides with salt, black pepper, and garlic powder.

Cook chicken

Heat a skillet over medium-high heat. Add a small drizzle of oil if needed. Cook chicken breasts 5–7 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) and exterior is golden. Remove to a cutting board and let rest 5 minutes, then slice thinly or chop into bite-sized pieces.

Prep Vegetables & Cheese

While chicken cooks, wash and chop the lettuce and dice or thinly slice the tomato. Measure shredded cheddar into a bowl. Keep veggies crisp and dry by patting with paper towel.

Assemble Wraps

Warm tortillas for pliability: wrap stack of tortillas in a damp paper towel and microwave 20–30 seconds, or heat each briefly in a dry skillet (~15 seconds per side).

Lay one warmed tortilla flat. Spread about 2 tablespoons of ranch dressing evenly over the center of each tortilla. If using mayonnaise, mix with ranch or spread 1/2 tablespoon first for extra richness.

Layer fillings: place about 1/2 of the sliced/chopped chicken (roughly 3–4 oz) down the center, then add 1–2 slices or pieces of bacon (or ~1/6 of the chopped bacon), a handful (about 1/4 cup) of shredded cheddar, about 1/2 cup chopped lettuce, and 2–3 slices or spoonfuls of tomato. If desired, finish with a small drizzle of extra ranch or a few drops of hot sauce and a crack of fresh pepper.

Fold and roll: fold the sides of the tortilla in toward the center, then roll from the bottom up tightly to enclose the filling. Tuck in the ends as you roll to keep ingredients from falling out.

Optional crisping: place the assembled wrap seam-side down in a dry skillet or panini press over medium heat and cook 1–2 minutes per side until lightly golden and sealed. This helps melt the cheese and hold the wrap together.

Repeat assembly for remaining tortillas and ingredients. Slice each wrap in half on the bias and serve immediately.

Serving & Storage

Serve warm with extra ranch on the side. Wraps can be tightly wrapped in foil or plastic wrap and refrigerated up to 2 days. If storing, keep lettuce and tomato separate to avoid sogginess and add fresh before serving.