Chicken Bacon Wrap

chicken bacon ranch wraps stacked on a wooden cutting board.

No ratings yet

Chicken Bacon Wraps with ranch, Co-jack cheese, tomatoes, and spinach are rolled in a soft flour tortilla for a quick, delicious lunch or dinner. Great way to use leftover rotisserie chicken!

Prep Time10

Total Time10

Course: Appetizer, Main Course, Snack

Cuisine: American

Servings:

Calories: 614kcal

Author: Cara Lanz

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!

Nutrition