Chicken Bacon Ranch Wrap Recipe

Pound and season

Pat the chicken breasts dry. If breasts are thick, halve horizontally or pound to 1/2-inch thickness for even cooking. Rub with olive oil and season both sides with garlic powder, onion powder, paprika, salt, and black pepper.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. When hot, add the chicken and cook 4–6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior is golden. Remove from the pan and let rest 5 minutes, then slice into 1/4-inch strips.

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain and cool, then chop or crumble into bite-sized pieces.

Warm tortillas: briefly warm each flour tortilla in a dry skillet over medium heat about 10–15 seconds per side or microwave covered with a damp paper towel for 15–20 seconds to make them pliable.

Build the wraps: Lay a warm tortilla flat. Spread about 2 tablespoons (approximately 1/8 cup) of ranch dressing down the center of each tortilla. Arrange a quarter of the sliced chicken on top of the ranch, then sprinkle with 1/4 cup shredded cheddar cheese. Add about 1/2 cup shredded romaine lettuce and 1/4 of the diced tomato. Top with 1–2 strips of chopped bacon (about 1/6 of the cooked bacon) and optional avocado slices and a dash of hot sauce if using.

Fold and serve: Fold the sides of the tortilla inward, then roll tightly from the bottom to form a wrap. If you like, toast the assembled wrap seam-side down in a skillet over medium heat for 1–2 minutes per side to seal and warm through. Cut in half diagonally and serve immediately.