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Crispy Baked Chicken Bacon Ranch Wrap

A warm, handheld wrap combining the rich flavors of chicken, bacon, and ranch with a crispy tortilla exterior, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked, shredded chicken breast Fresh, skinless, boneless chicken breasts are ideal.
  • 6 slices bacon, cooked and crumbled For a smoky crunch.
  • 1/2 cup ranch dressing Adds creaminess and tang.
  • 1 cup shredded cheddar cheese Cheddar melts beautifully into each bite.
  • 4 large flour tortillas Can replace with whole wheat or spinach tortillas for added nutrition.
  • cooking spray To help crisp the tortillas during baking.

Method
 

Preparation
  1. In a large bowl, mix together the shredded chicken, crumbled bacon, ranch dressing, and shredded cheddar cheese until well combined.
  2. Lay out each flour tortilla on a flat surface and divide the filling mixture evenly among the tortillas, spreading it in the center.
  3. Roll the tortillas up tightly, tucking in the sides as you go to secure the filling.
  4. Preheat your oven to 400 degrees Fahrenheit. Place the wraps seam-side down on a baking sheet lined with parchment paper or foil.
  5. Lightly spray the wraps with cooking spray to help them crisp during baking.
Baking
  1. Bake the wraps in the preheated oven for 12 to 15 minutes until golden brown and crispy on the outside.
Serving
  1. Remove from the oven and let them cool slightly. Slice each wrap in half and serve warm.

Notes

These wraps can be stored in an airtight container in the refrigerator for up to 3 days. For best texture, reheat in the oven at 375 degrees Fahrenheit for about 10 minutes.