Crispy Chicken Bacon Ranch Wraps
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.
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.
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.
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.
- 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)
- spread filling in a wide strip over the cheese in the center of the tortilla
- fold one side of the tortilla over the filling
- fold the other side over the top sealing everything in a very unscientific tri-fold
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.
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.
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.
What to Serve With This
- Fresh fruit or Honey Lime Fruit Salad
- Fresh veggies (with ranch dressing) or 5-minute skillet broccoli
- Chips
One Year Ago: The Best Pressure Cooker Mac and Cheese
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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
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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}
Crispy Chicken Bacon Ranch Wraps
Ingredients
- 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)
Instructions
- 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.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
I threw mine in the air fryer and 10/10 recommend that. Makes them extra crispy. I was also thinking these might be good to make and freeze? Maybe leave out the spinach for a quick lunch or dinner or postpartum meal!
My family loves these! The best on busy nights when we have no time.
Crazy good! Like Mel says, you can customize these however you want and they turn out great. I added some leftover black beans and green onions. So tasty. Half of what I make is from this site now!
Thank you Mel!
Quick and yummy weeknight meal. Great to use up leftover chicken. Can’t wait to try the other crispy wrap recipes from Mel.
This recipe changed my life. What a great way to eat spinach! Brushing the outside with olive oil gets the wraps perfectly crispy without deep frying. And the filling can accommodate the ratio of spinach, bacon, chicken, and cheese we have available. Awesome! We’ve tried adding BBQ sauce to the filling as well and it’s delicious too, although Mel’s original is the best! Thank you for this recipe!!
These were so fast and tasty! The whole family loved them. My 8 year old even wants these for his birthday dinner.
I’ve seen this recipe on Kristina Kuzmic’s Facebook and have been meaning to try it for awhile. Oh my goodness! I should have done it sooner! So delicious! My whole family grubbed it. Thank you for a delicious super easy dinner!
These were delicious! I used frozen spinach – rinsed off the frost and then squeezed out all the water. I used half the amount since I figured it’s more compact than fresh. I did 1.5x the recipe and used taco sized tortillas. We had 18 wraps.
Super easy and a hit with everyone! I have wanted to make this since you first posted, but I have kept putting it off, which means I was kicking myself as we ate this for dinner tonight because it wasn’t even hard at all! (Sometimes, in my mind I make things out to be more complicated than they actually are. We had sides of fruit, chips, and pickles, in case anyone is curious. Plus some baked apples for dessert.) My 9 year old son took a bite and said, “How do you do this, Mom?!” I just shrugged and said, “Mel.”
Anyway, this would be a good idea to meal prep by baking some chicken and bacon ahead of time and throw together for a quick dinner later in the week.
Thanks for always posting such crazy good stuff, Mel!
Haha, you need to be taking ALL the credit for yourself!!
I’ve yet to meet anyone who dislikes these, all ages, 11/10 would recommend over and over again. Very flavorful.
In heavy rotation at our house since we discovered this. Everyone at the table loves it, and was surprised by how good it is, even though it’s so easy. The filling keeps great in the fridge (the spinach holds up great) for a FAST lunch the next day! Also, we add more bacon. ❤️
I made this with leftover rotisserie chicken. I added onion and will add tomato’s to mine next time.
Easy to put together, easy to cook and very tasty. First time making this so didn’t add the dry ranch dressing mix. I cooked on an electric skillet at 350 degrees for 4 minutes each side. They did not come apart, were nice and crispy and very hot. Will be adding this to my recipe files.
I made these today,they tasted good but the tortilla broke so i spread it out and put another one on top of the mix and made a quesadilla outta of it..
I really enjoyed these! I prepped the filling ingredients earlier today, and mixed and assembled/pressed them while I roasted some fries in the oven … It was such a perfect dinner! It’s a keeper for a simple weeknight dinner. Not too heavy, not too light–just right.
The flavor of these was amazing. So good. BUT, I had difficulty with the filling falling out while I was cooking them. Any tips or tricks to avoid this messy problem?
Hi Kimberlee, pressing down on the tortilla wraps while they cook to flatten slightly helps. Also, if there is too much spillage, you can spread the filling more in the center and not too close to the edges of the tortilla.
These sound amazing! Are they good cold?
I actually love them cold, but we are a house divided. Half of my kids and husband think that’s disgusting, the rest of us love them straight out of the fridge as leftovers.
Hi Mel! Was thinking of making a bunch of these for dinner before trick or treating. Do these reheat well in the oven if I made them up in the morning or day before? Thank you!
Yes, I think they reheat great!