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Grilled Chicken Ranch Wraps

Grilled chicken ranch wraps with golden-toasted flour tortillas and layered grilled chicken, crisp romaine, tomatoes, bacon, and ranch. Cut-and-stand presentation shows creamy ranch pooling from the edge while the wraps get sealed in the skillet.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut for thin slicing after resting.
  • 1 tbsp olive oil Used for seasoning and grill browning.
  • 1 tsp garlic powder Seasoning blend.
  • 1 tsp smoked paprika For color and mild smoky flavor.
  • salt and pepper to taste Season chicken on both sides.
Wraps
  • 4 10-inch flour tortillas (10-inch) Keep tortillas warm and pliable before filling.
  • 2 cup shredded romaine lettuce Rinse and pat dry if needed for crisp texture.
  • 1 cup cherry tomatoes, halved Halve for easy layering.
  • 1 cup shredded cheddar cheese Shred for even melt.
  • 8 strip bacon, cooked crispy Use fully crisp bacon so it stays crunchy in the wrap.
  • 0.5 cup ranch dressing Spread inside and serve extra for dipping.

Equipment

  • 1 cast iron skillet

Method
 

Season and grill the chicken
  1. Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  2. Grill over medium-high heat for 5-6 minutes per side, until golden with grill marks and internal temperature reaches 165°F; rest 5 minutes and slice thin.
Warm tortillas and assemble the wraps
  1. Warm the tortillas in a dry skillet or microwave until pliable.
  2. Spread 2 tablespoons ranch dressing across each tortilla, then layer romaine, cherry tomatoes, cheddar, 2 bacon strips, and sliced chicken.
  3. Roll tightly into wraps, keeping the filling packed so the seam stays closed.
Toast and serve
  1. Toast seam-side down in a skillet for 2 minutes per side until golden and sealed.
  2. Slice diagonally and serve with extra ranch for dipping.

Notes

Pro tip: rest the grilled chicken 5 minutes before slicing so the juices stay in and the chicken layers stay tender. Store assembled wraps in the fridge up to 2 days; re-toast in a skillet to re-crisp the outside. Freeze chicken separately up to 3 months (wraps don’t freeze well due to tortilla texture). Dietary swap: use turkey bacon or omit bacon for a lighter version while keeping ranch and veggies the same.