Grilled Chicken Wrap with Bacon and Ranch Recipe

Introduction

This grilled chicken wrap is a quick and flavorful meal perfect for lunch or dinner. With a smoky, spiced chicken filling and fresh veggies wrapped in soft tortillas, it’s a satisfying option for busy weeknights or gatherings.

Ingredients

• 2 boneless skinless chicken breasts (sliced in half)
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon oil
• 4 large flour tortillas
• 2 cups romaine
• 1 Roma tomato (sliced)
• 4 slices bacon (cooked and crumbled)
• 1 small onion (thinly sliced)
• ½ cup ranch dressing

Instructions

1. Step 1: Brush the chicken with oil, then season evenly with chili powder, garlic powder, cumin, salt, and pepper.
2. Step 2: Preheat the grill to medium-high heat and lightly oil the grates.
3. Step 3: Grill the chicken for about 6 minutes per side, until cooked through and nicely charred.
4. Step 4: Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
5. Step 5: Warm the tortillas until soft and pliable.
6. Step 6: Layer lettuce, tomato, bacon, onion, sliced chicken, and ranch down the center of each tortilla.
7. Step 7: Fold in the sides and roll tightly into wraps. Serve right away.

Tips & Variations

• Substitute ranch dressing with a spicy chipotle mayo for a smoky kick.
• Use grilled vegetables like bell peppers or zucchini for added flavor and texture.
• For a lighter option, swap flour tortillas with whole wheat or lettuce wraps.
• Make extra chicken and store leftovers for quick sandwiches or salads the next day.

Storage

Store any leftover wraps wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days. To reheat, unwrap and warm gently in a skillet or microwave until heated through, then enjoy immediately to keep the tortilla from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the chicken indoors instead of grilling?

Yes, you can cook the chicken in a skillet or oven if you don’t have a grill. Use medium-high heat on the stove or bake at 400°F (200°C) for about 20 minutes until fully cooked.

Can I make the wraps ahead of time?

It’s best to assemble the wraps just before serving to keep the tortillas from getting soggy. You can prepare the ingredients in advance and assemble when ready to eat.

Grilled Chicken Wrap with Bacon and Ranch Recipe

Print Recipe

★★★★★

4.8 from 120 reviews

This Grilled Chicken Wrap recipe is a quick and flavorful meal perfect for lunch or dinner. Tender grilled chicken breasts are seasoned with chili powder, garlic, and cumin, then combined with fresh romaine, ripe tomatoes, crispy bacon, and ranch dressing, all wrapped up in soft flour tortillas. Ready in just 25 minutes, these wraps deliver a satisfying balance of smoky, savory, and fresh flavors in every bite.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Lunch
• Method: Grilling
• Cuisine: American

Ingredients

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Chicken and Seasoning

• 2 boneless skinless chicken breasts (sliced in half)
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon oil

Wrap Components

• 4 large flour tortillas
• 2 cups romaine lettuce, chopped
• 1 Roma tomato, sliced
• 4 slices bacon, cooked and crumbled
• 1 small onion, thinly sliced
• ½ cup ranch dressing

Instructions

1. Season the Chicken: Brush the halved chicken breasts with 1 tablespoon of oil, then evenly sprinkle the chili powder, garlic powder, cumin, salt, and black pepper over them, ensuring they are well coated for maximum flavor.
2. Preheat the Grill: Heat your grill to medium-high and lightly oil the grates to prevent the chicken from sticking during cooking.
3. Grill the Chicken: Place the seasoned chicken on the grill and cook for about 6 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and has a nice charred appearance.
4. Rest and Slice: Remove the chicken from the grill and transfer to a cutting board. Let it rest for a few minutes to retain juiciness before slicing it thinly.
5. Warm the Tortillas: Heat the flour tortillas briefly on the grill or in a skillet until they are soft and pliable, making them easier to roll into wraps.
6. Assemble the Wraps: On each tortilla, layer a handful of romaine lettuce, slices of Roma tomato, crumbled cooked bacon, thinly sliced onion, and the grilled chicken slices. Drizzle with ranch dressing.
7. Roll and Serve: Fold in the sides of the tortilla and roll tightly to enclose the ingredients. Serve the wraps immediately while fresh and flavorful.

Notes

• For extra spice, add a dash of cayenne pepper to the chicken seasoning mix.
• You can substitute ranch dressing with a Greek yogurt-based dressing for a lighter option.
• To make these wraps gluten-free, use corn or gluten-free tortillas instead of flour tortillas.
• Grilled vegetables like bell peppers or zucchini can be added for extra nutrition and flavor.
• Allowing the chicken to rest after grilling helps keep it juicy when sliced.

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