This fast, easy Chicken Bacon Wrap with tender chicken, crispy bacon, cheese, spinach, tomatoes, and creamy ranch dressing is rolled up in a soft flour tortilla spread with chive onion cream cheese. Super easy lunch recipe or quick dinner on busy nights.
Next up, try this Chicken Salad Wrap with grapes and pecans or Strawberry Chicken Spinach Wrap!
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These delicious bacon ranch chicken wraps are a fast and easy meal you can throw together with simple ingredients from the pantry and fridge.
And if you don't have exactly what's on the ingredient list, of course, you can make do with what you have: leftover chicken, whatever cheese and fresh lettuce you have, bacon, tomatoes, and your favorite creamy dressing.
❤️You're Going to Love These
- Chicken + bacon + ranch = yes, please!
- Simple recipe and ready in minutes for a quick lunch or easy dinner idea
- Easy recipe to customize to your tastes and whatever's in the fridge
- Perfect way to make the most of leftover chicken
- Great meal prep recipe -- just store all the components separately and assemble whenever you're hungry!
🍅Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Large flour tortillas. Use the big burrito-sized tortillas so you have plenty of room for filling. You can use plain flour tortillas, whole wheat tortillas, or flavored tortillas like spinach or sundried tomato.
- Chicken breast meat. This is a great way to use leftover rotisserie chicken or any kind of leftover cooked chicken. Or use freshly poached, baked, or grilled boneless skinless chicken breasts, chicken thighs, or crispy chicken tenders.
- Chive and onion cream cheese spread. A little bit of cream cheese on the tortilla holds the wrap together and keeps the tortilla from getting soggy if you're not eating the wrap right away.
- Roma tomatoes. Roma tomatoes are nice and meaty, and removing the seeds is so easy. You can also use a regular tomato or halved cherry tomatoes.
- Ranch dressing. Use your favorite ranch dressing. This Greek yogurt dressing is a lightened up version with a nice ranch-style flavor.
- Spinach. Cut the spinach into small pieces so it's easy to roll up and eat. You can also use romaine lettuce, spring mix, arugula, or whatever you have.
🥑Variations or Substitutions
- Toss the chicken in BBQ sauce or buffalo sauce. Or try this delicious shredded salsa chicken.
- Add fresh vegetables like bell peppers, sliced avocado, cucumbers, carrots, or radishes.
- Try a different dressing or sauce like honey mustard dressing, Thousand Island, or blue cheese.
- Instead of cream cheese, spread guacamole or hummus onto the tortilla.
- Swap the flour tortilla for a lettuce wrap with butter lettuce or romaine leaves.
- Use whatever cheese you love like pepper Jack, Swiss, or cheddar cheese. Sliced or shredded cheese are both good options for wraps.
🥓Easy Oven Bacon Recipe
Want a quick way to meal prep a bunch of bacon ahead of time? Bake it in the oven on parchment paper. No spattering all over your stovetop, you can cook many pieces at once, the bacon simmers away in its own fat, and you can do other things while it cooks!
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Arrange strips of bacon on the parchment.
- Bake to your desired level of crispiness, 24 minutes for thick-cut bacon, about 18 minutes for regular bacon.
- Transfer bacon to a paper towel-lined plate to drain.
- Chop or crumble bacon and store in containers to use in salads and wraps.
🥣How to Make Chicken Bacon Ranch Wraps
Step 1: Warm the tortillas between layers of paper towels in the microwave for 30 seconds. Spread a thin layer of cream cheese all over the tortilla. Lay the sliced cheese just below the center line of the tortilla. Arrange chicken on top of the cheese.
Step 2: Layer the bacon, spinach, tomatoes, and ranch dressing on top.
Step 3: To fold the tortilla wrap, fold in the sides, then roll the bottom up and over the filling. Roll the tortilla closed while gently pulling the filling toward you and using your ring and pinky fingers to tuck in the ends.
Step 4: Cut with a sharp knife and enjoy. Serve with more ranch for dipping, if desired. We do :). Or roll the wrap in parchment paper or aluminum foil until ready to serve.
👉Helpful Hint: Bacon chicken wraps are best enjoyed within 24 hours. When eaten the next day, the wrap will be slightly softer, and the vegetables may lose some crispness.
✅Top Tips
- Warm the tortilla before rolling so it's nice and soft, and easy to roll up.
- The cream cheese helps hold the wrap together and acts as a moisture barrier to keep the tortilla from getting soggy.
- Chop the chicken, bacon, and spinach small, so it's easy to roll and easy to eat.
- Try it warm! Place the wraps seam-side down in a warm, oiled skillet over medium heat until golden brown. Flip, repeat, eat, enjoy!
🎁Storage
Wrap fully assembled bacon chicken wraps in parchment paper or foil and store in an airtight container in the refrigerator for up to 24 hours.
🗓️Make Ahead
For the freshest make-ahead chicken bacon wrap, prepare the components ahead of time and store them in separate containers. Assemble the wrap just before eating.
❓FAQs
Yes! For the best texture, assemble the wrap up to 24 hours in advance, wrap it tightly in parchment or foil, and store it in the fridge. The next day, the tortilla may soften, and the vegetables may lose a little of their crispness.
To prepare further ahead, prep and store the ingredients in separate containers and assemble before eating.
Spread cream cheese on the tortilla first—it creates a moisture barrier. If storing, wrap it in parchment paper or foil instead of plastic wrap. If meal prepping, keep wet ingredients (like ranch and tomatoes) separate until ready to eat.
For a crispy wrap, heat it in a dry skillet for 1-2 minutes per side.
😋More Easy Chicken Recipes
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📖 Recipe
Chicken Bacon Wrap
Ingredients
- 2 burrito-sized flour tortillas
- 2-4 tablespoons chive and onion cream cheese spread
- 4 slices Colby-Jack cheese
- 1 cup shredded chicken breast
- ¾ cup baby spinach leaves, chopped
- 4 slices cooked bacon, chopped
- ½ roma tomato, sliced
- 2-4 tablespoons ranch dressing
Instructions
- Warm tortillas between damp paper towels in the microwave for 30 seconds to make them soft, pliable, and easy to fill and roll.
- Spread a thin layer of cream cheese onto each tortilla. Tear the cheese slices in half, if needed, and place them just below the center of the tortilla. Pile on the shredded chicken, bacon, spinach, tomato slices, and ranch dressing.
- To roll the tortilla wrap, fold in the sides, then fold the bottom up and over the filling. Roll the tortilla while gently pulling the filling toward you and using your ring and pinky fingers to tuck in the sides. Cut in half with a sharp knife or wrap in parchment paper or aluminum foil and chill until ready to serve. Chicken Bacon Wraps are best enjoyed within 24 hours.
Notes
- The cream cheese helps hold the wrap together and acts as a moisture barrier to keep the tortilla from getting soggy.
- Chop the chicken, bacon, and spinach small, so it's easy to roll and easy to eat.
- Bacon chicken wraps are best enjoyed within 24 hours. When eaten the next day, the wrap will be slightly softer, and the vegetables may lose some of their crispness.
- Try it warm! Place the wraps seam-side down in a warm, oiled skillet until golden brown. Flip, repeat, eat, enjoy!
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