Holy moly, these crispy chicken bacon ranch wraps are so crazy delicious, you won’t believe it. Plus, they take just minutes to throw together!

Get ready for the recipe that my kids have been begging me to make every day for the last month. The recipe that inspired awkward hugs and “you’re the best cooker ever” sentiments.

The recipe that is literally one of the tastiest things we’ve ever eaten. And the best news? It can be yours in less than 30 minutes.

Two halves of crispy wrap stacked on each other on wood cutting board.

Crispy Chicken Bacon Ranch Wraps

I’m not exaggerating when I tell you that four simple ingredients really can change the world:

  • chicken
  • spinach
  • bacon
  • ranch dressing

And for extra oomph, try adding a tablespoon of dry ranch seasoning. It takes that ranch flavor up and over the top.

Glass bowl with chicken, spinach, bacon, ranch dressing.

This jumble of deliciousness is about to become your new BFF once it’s sandwiched inside a cheese-laden tortilla and cooked until golden and crispy.

Glass bowl with chicken, spinach, bacon and ranch dressing mixed together.

Assemble the Crispy Wraps

Making these wraps is really easy. We’re modeling them after the beloved, popular crispy southwest chicken wraps. If you’ve made those, you’ll know that this method is brilliant.

  1. sprinkle cheese over a burrito-size tortilla (you want a really nice melting cheese here: Monterey Jack or a jack/cheddar blend or a quesadilla cheese)
  2. spread filling in a wide strip over the cheese in the center of the tortilla
  3. fold one side of the tortilla over the filling
  4. fold the other side over the top sealing everything in a very unscientific tri-fold
Assembling chicken bacon ranch wraps on wood cutting board.

Griddle the Wraps

I like to spray both sides of the wraps with nonstick cooking spray (alternately, you can lightly brush with olive oil). The reason being: it helps the wraps get extra golden and crispy while they cook.

Throw the wraps seam-side down on a hot griddle or preheated nonstick skillet on the stovetop. Cooking them seam-side down first helps seal the wraps so they don’t fall apart while cooking and flipping.

Cook them on both sides until deliciously golden and until the filling and cheese are piping hot and melty.

Crispy chicken bacon ranch wrap on griddle pressed with spatula.

Prepare to Be Impressed

These crispy chicken bacon ranch wraps are incredible. Like, beyond incredible.

We’ve eaten them warm, cold and everything in between, and honestly, there’s nothing like them. If you are a fan of any variation on the bacon/ranch theme, I think you’re going to love these babies very much.

I threw them together on a whim one night when I noticed the spinach nearing the end of it’s perky life. I thought my kids would balk at the green “stuff” messing up the cheesy bacon situation, but every single one of my kids professed their undying love for these wraps.

Two halves pulling apart of crispy chicken bacon ranch wrap on wood cutting board.

I’ve made them several times since the first inauguration. And, I’m here to tell you: they just don’t get old.

The biggest draw is that they make such a fast, simple weeknight dinner. And if you’re in that phase of life where dinner needs to be grab-and-take-with-you, then the value of these wraps just exponentially increased.

We’ve also learned that they make great leftover lunches (and have subsequently been packed and whisked away in school lunches), which means in good faith, I should issue this fair warning: the leftover wraps may inspired elbows to be thrown and words to be spoken in argument – or defense – of who “deserves” the leftovers.

Bite taken out of crispy chicken bacon ranch wrap stacked on other wraps on white plate.

What to Serve With This

One Year Ago: The Best Pressure Cooker Mac and Cheese
Two Years Ago: Buttery Pull Apart Bundt Bread 
Three Years Ago: Chocolate Texas Sheet Cake 
Four Years Ago: Whole Grain Banana Chocolate Chip Snack Cake
Five Years Ago: Slow Cooker Sweet Tomatillo Chipotle Pork
Six Years Ago: Double Chocolate Greek Yogurt Cookies
Seven Years Ago: Soft Batch Iced Pumpkin Sugar Cookies
Eight Years Ago: Healthy Applesauce Oat Muffins 
Nine Years Ago: Peaches and Cream Sensation
Ten Years Ago: The Best Frosting {a.k.a. Magical Frosting}

two halves of crispy wrap stacked on each other on wood cutting board

Crispy Chicken Bacon Ranch Wraps

5 stars (62 ratings)


  • 3 cups (425 g) cooked, chopped chicken
  • 2 cups (57 g) lightly packed baby spinach, chopped
  • 6 slices (72-80 g) bacon, cooked and crumbled
  • ½ cup ranch dressing (see note)
  • 1 tablespoon dry ranch mix (optional – see note)
  • 1 ½ cups (170 g) shredded cheese (see note)
  • 6 burrito-size tortillas (10-inch)


  • In a bowl, add the chicken, spinach, bacon, ranch dressing and dry ranch seasoning (if using). Stir together until evenly combined.
  • To assemble: sprinkle about 1/4 to 1/3 cup cheese across tortilla. Spread 1/3 to 1/2 cup filling in a wide strip down the center of the tortilla. Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
  • Heat a griddle or nonstick skillet on the stovetop to medium heat (about 350 degrees for an electric griddle).
  • Spray the seam side of the wraps with nonstick cooking spray or lightly brush with olive oil (this helps them get extra crispy).
  • Place the wraps seam-side down on the preheated griddle or skillet (cooking this side first will help them not fall apart). Cook until golden brown and crisp, about 2-4 minutes, pressing lightly with a spatula to flatten a bit while cooking.
  • Spray the top with nonstick cooking spray or brush lightly with oil and flip. Cook for another 2-4 minutes, pressing lightly with a spatula, until the tortilla is golden and the filling is hot and melty.
  • Cut the wraps in half and serve warm.


Ranch Dressing: the biggest key to this recipe is using a ranch dressing that you love the taste of (homemade or storebought). 
Dry Ranch Dressing: adding this is optional but it definitely amps up the yummy ranch flavor. 
Cheese: I prefer using half Monterey Jack/half cheddar cheese for these wraps (another fantastic option is a good-melting quesadilla cheese, like the Supremo Queso Chihuahua in the red and white bag – I’ve found it at Costco).
Serving: 1 wrap, Calories: 385kcal, Carbohydrates: 3g, Protein: 26g, Fat: 30g, Saturated Fat: 10g, Cholesterol: 94mg, Sodium: 618mg, Fiber: 1g, Sugar: 1g

Recipe Source: from Mel’s Kitchen Cafe