Grilled Chicken Wraps with Bacon, Tomato, and Ranch Recipe

Introduction

This grilled chicken wrap is a quick and flavorful meal perfect for lunch or dinner. With tender, spiced chicken and fresh toppings wrapped in a soft tortilla, it’s a satisfying dish the whole family will enjoy.

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 lettuce
• 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 breasts with oil and season evenly with chili powder, garlic powder, cumin, salt, and black pepper.
2. Step 2: Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
3. Step 3: Grill the chicken for about 6 minutes on each side until fully cooked and nicely charred.
4. Step 4: Remove the chicken from the grill and let it rest on a cutting board for a few minutes before slicing it thinly.
5. Step 5: Warm the flour tortillas until soft and pliable, either on the grill or in a microwave.
6. Step 6: Lay down a layer of romaine lettuce, followed by tomato slices, crumbled bacon, sliced onion, sliced chicken, and a drizzle of ranch dressing along the center of each tortilla.
7. Step 7: Fold the sides of the tortilla inward and roll tightly to form wraps. Serve immediately.

Tips & Variations

• For extra flavor, marinate the chicken in the spices and oil for 30 minutes before grilling.
• Swap ranch dressing for a spicy chipotle mayo to add a smoky kick.
• Use whole wheat or spinach tortillas for added nutrition and color.
• Add sliced avocado or shredded cheese for more richness.

Storage

Store any leftover wraps wrapped tightly in plastic wrap or airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, but for best texture, prepare fresh wraps when possible as the lettuce and tortilla can become 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 on a stovetop grill pan or regular skillet over medium-high heat. Cook for about 6 minutes per side until fully cooked and charred.

How do I keep the wrap from getting soggy?

Place the lettuce and other moist ingredients on the outside of the wrap, and add sauces like ranch just before eating. Wrapping tightly and serving immediately helps keep the wrap fresh and prevents sogginess.

Grilled Chicken Wraps with Bacon, Tomato, and Ranch Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

A flavorful and quick grilled chicken wrap featuring seasoned grilled chicken breast, fresh romaine, tomato, crispy bacon, and a creamy ranch dressing all wrapped in a soft flour tortilla. Perfect for a satisfying lunch or light dinner in just 25 minutes.

• Author: Kai
• 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 Ingredients

• 4 large flour tortillas
• 2 cups romaine lettuce
• 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 chicken breasts with oil, then evenly coat both sides with chili powder, garlic powder, cumin, salt, and black pepper to ensure maximum flavor.
2. Preheat the Grill: Heat your grill to medium-high heat and lightly oil the grill grates to prevent the chicken from sticking.
3. Grill the Chicken: Place the seasoned chicken on the grill, cooking for about 6 minutes on each side until the chicken is cooked through and has a nice charred texture.
4. Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest a few minutes to retain its juices before slicing into strips.
5. Warm the Tortillas: Heat the flour tortillas until they become soft and pliable, making them easier to fold into wraps.
6. Assemble the Wraps: Layer romaine lettuce, sliced Roma tomato, crumbled bacon, thinly sliced onion, sliced grilled chicken, and a generous drizzle of ranch dressing along the center of each tortilla.
7. Fold and Serve: Fold in the sides of the tortilla and roll tightly into a wrap. Serve immediately for the best texture and flavor.

Notes

• For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
• You can substitute flour tortillas with whole wheat or gluten-free options.
• Leftover grilled chicken can be stored in the refrigerator for up to 3 days.
• If you prefer, the bacon can be swapped for turkey bacon for a leaner option.
• To make this recipe dairy-free, replace ranch dressing with a dairy-free alternative or avocado spread.

Keywords: grilled chicken wrap, grilled chicken, chicken wrap recipe, quick lunch, healthy wraps