Turkey Bacon Ranch Wrap Recipe

Prepare produce

Wash and dry the romaine lettuce. Remove large stems and shred or chop to yield about 3 cups. Wash the tomato, cut out the core, slice in half horizontally, remove seeds if desired, then slice into thin wedges or 1/4-inch slices. Season tomato slices lightly with 1/4 tsp salt and a pinch of black pepper; set aside.

Warm tortillas (optional)

If you prefer pliable tortillas, warm them for 10–15 seconds per side in a dry skillet over medium heat or microwave covered with a damp paper towel for 15–20 seconds. Keep warm wrapped in a clean towel.

If your bacon is not yet cooked, cook 8 strips in a skillet over medium heat until crisp, 6–8 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain and cool, then chop each strip in half if desired. If using pre-cooked bacon, reheat briefly in microwave or oven to crisp.

Lay one warmed tortilla flat on a clean work surface. Spread about 1/4 cup Ranch dressing over the center of the tortilla, leaving a 1-inch border.

Layer 2 oz (about 2 slices) of deli turkey across the dressing in a single slightly overlapping row.

Top the turkey with 2 cooked bacon strips (or 2 halves), one-quarter of the shredded lettuce (about 3/4 cup), 2–3 tomato slices, and 1/4 cup shredded cheddar cheese. Sprinkle with a pinch of the remaining salt and about 1/4 tsp black pepper to taste.

Fold the bottom edge of the tortilla up over the filling, fold in the left and right edges, then continue rolling tightly to form a compact wrap. Repeat with remaining tortillas and fillings.

To crisp and seal the wrap, heat 1 tablespoon butter or olive oil in a skillet over medium heat. Place each seam-side down and press with a spatula or grill press for 1–2 minutes per side until golden and lightly crisp. Alternatively, place seam-side down on a panini press and cook 2–3 minutes.

Cut each wrap in half on the diagonal. Garnish with chopped parsley if using and serve immediately with extra Ranch dressing on the side.