How to make chicken bacon ranch wraps

This recipe doesn’t require much effort to make, and here are a few time-saving tips!

  • You can use leftover chicken or sliced deli chicken.
  • If you bake the chicken, I recommend cooking the bacon in the oven at the same time. See the recipe notes.
  • You can use pre-made ranch if desired. Some options are Primal Kitchen Ranch or Tessemae’s Organic Creamy Ranch.
  • Any shells for wraps will do, but the larger the better to create a true wrap!
Stack of grilled chicken bacon ranch wraps cut in half on a plate with ranch dripping down this recipe

Bacon + chicken + ranch + wrap = perfection!

Cool creamy ranch – check. Crispy, salty bacon – check. Grilled, charred chicken – check. All of this goodness surrounded by crispy romaine lettuce, fresh tomatoes and wrapped up in a shell – check! We guarantee you’ll love the flavors in this easy chicken wrap recipe!

Chicken ranch wrap on a plate with ranch on top and chicken, lettuce and bacon on the side vertical overhead image

A homemade chicken wrap recipe

Here are our suggestions for making these wraps fit your specific diet needs.

  • Paleo – Just follow the recipe as is! We love Siete tortillas for a “true” wrap texture and taste.
  • Whole30 – Be sure to use lettuce shells for the wrap. We prefer collard greens because they have large leaves and are sturdy enough to wrap and hold.
  • Keto – Use lettuce shells or homemade Keto tortillas.
  • A note on bacon – Using a no-sugar bacon is a must for all 3 of the diets above. Here are our favorite brands.
Stack of grilled chicken bacon ranch wraps cut in half on a plate with ranch dripping down close up image
4.58 from 14 ratings
Get the Recipe:

Grilled Chicken Bacon Ranch Wrap

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4 wraps
This grilled chicken bacon ranch wrap is easy to make, perfect for summer and packs a salty crunch. It's like a chicken BLT in wrap form!
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Ingredients

  • 1.5 lbs (680.39 g) boneless skinless chicken thighs
  • 4 cups (188 g) romaine lettuce, chopped, (about 1 head)
  • 1 cup (149 g) cherry tomatoes, cut into quarters or halved
  • 6 pieces (6 pieces) bacon, diced
  • Salt and pepper
  • 1 package (1 package) Siete grain-free tortillas, (or sub other tortillas or collard greens for Whole30 or Keto)

For the ranch dressing:

  • 2 (2) green onions, finely diced
  • 2 tbsp (2 tbsp) fresh dill, (or 2 tsp dried)
  • 1/2 cup (112 g) mayo
  • 2 tbsp (2 tbsp) water, (adjust as needed to reach desired consistency)

Equipment

  • Grill

Instructions
 

  • Heat a large skillet over medium heat. Add the bacon, cooking until it just starts to get crispy, about 6-7 minutes. Remove and place on a paper towel lined plate.
  • While the bacon is cooking, season chicken thighs with salt and pepper on both sides and set aside. Chop lettuce and tomatoes as noted.
  • Preheat your grill or oven (see recipe notes if using the oven).
  • Once the grill is hot, place chicken thighs on the the grill. Cook for 5-7 minutes per side, depending on the thickness of the chicken thighs. Remove the chicken once it is cooked and set aside on a cutting board to cool.
  • While the chicken cools, make the dressing. Combine the dressing ingredients in a small bowl or jar and mix well. If the dressing is too thick, add a little more water and mix again.
  • After the chicken has cooled enough to handle, cut it into cubes.
  • Now, assemble the wraps. Add some chicken, lettuce, tomato and bacon bits onto a tortilla. Drizzle with some of the ranch dressing and roll the tortilla up like a burrito. Repeat with remaining ingredients, which should make about 8 wraps with Siete tortillas.

Last Step:

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Notes

  • If baking the chicken, preheat oven to 400° and place chicken on a baking sheet. Bake for 20-30 minutes, or until 165° in the center. If you wish to save time, you can cook your bacon on a separate sheet pan at the same time. 
  • Nutrition facts are per serving and an estimate provided for those following a Ketogenic or low-carb diet. Nutrition facts reflect the use of collard greens for a wrap for this recipe. See our full nutrition information disclosure here. 
Calories: 547kcal, Carbohydrates: 4g, Protein: 38g, Fat: 41g, Saturated Fat: 9g, Fiber: 1g
Course: Main Course
Author: Justin Winn
Cuisine: American
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
Stack of grilled chicken bacon ranch wraps cut in half on a plate with ranch dripping down with text at bottom

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Split image with text at top. 3 wraps stacked on a plate on top and a wrap with ranch drizzle and ingredients on the side on the bottom
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