Get ready to revolutionize your dinner game with this Chicken Bacon Ranch Crunchwrap! Inspired by fast food favorites but elevated with homemade goodness, this crispy, melty creation combines juicy chicken, savory bacon, and creamy ranch in a perfectly toasted tortilla package.
What makes this recipe special is the contrast of textures – the satisfying crunch of the outer shell giving way to tender chicken and gooey cheese inside. It’s comfort food with a twist that both kids and adults will eagerly devour.
Why You’ll Love This
- Perfect for busy weeknights – ready in just 45 minutes from start to finish
- Customizable with your favorite fillings and toppings
- Great for using up leftover rotisserie chicken
- Fun hands-on recipe that kids can help assemble
- Portable meal option for lunches or eating on-the-go
Ingredients
- 1 large chicken breast, raw OR 6-7 frozen cooked grilled chicken breast strips
- 1 teaspoon olive oil (if cooking raw chicken)
- Salt and pepper, to taste
- 2 jumbo size flour tortillas (10-12 inch diameter)
- 1 Roma tomato, coarsely chopped
- 4 slices bacon, cooked crisp
- 4 pieces of butter lettuce (or green leaf or romaine)
- Ranch dressing, to taste
- 1 tostada shell or a handful of yellow corn tortilla chips
- ½ cup shredded Colby Jack cheese (approximate)
- 1 tablespoon butter, for grilling
Instructions
- Place the chicken breast between two sheets of plastic wrap or parchment paper and pound to an even thickness (about ½-inch) using a meat mallet or heavy pan. Season both sides with salt and pepper. Heat the olive oil in a nonstick skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until the internal temperature reaches 165°F. Remove from heat, let rest for a few minutes, then slice into strips.
- If using frozen grilled chicken strips, heat according to package directions. Once heated, cut into smaller pieces if needed for easier assembly.
- Lay out both jumbo tortillas on a flat surface. For each tortilla, place two pieces of lettuce in the center, layering them on top of each other. Add the chopped tomatoes, crispy bacon pieces, and chicken strips on top of the lettuce. Keep all fillings concentrated in the center of the tortilla, leaving plenty of room around the edges for folding.
- Drizzle a generous amount of ranch dressing over the meat and vegetable pile. Place a tostada shell on top (or arrange a layer of tortilla chips if using). Sprinkle the shredded Colby Jack cheese evenly over the tostada/chips.
- Working with one section at a time, fold the edge of the tortilla up and over the center filling, holding it in place as you continue folding in sections all the way around in a clockwise or counter-clockwise direction. The folds should overlap slightly. For extra security, tuck a pinch of shredded cheese under the final folds – it will melt and help seal the crunchwrap when cooking.
- Melt the butter in a skillet over medium-high heat (you can use the same pan used for cooking the chicken). Place the crunchwrap fold-side down in the skillet and cook for 2-3 minutes until golden brown and crispy, and the cheese inside has begun to melt. Carefully flip and cook the second side for another 2-3 minutes until golden brown.
- Remove the crunchwraps from the skillet and let them rest for 1 minute before cutting in half diagonally. Serve immediately while hot and crispy.
Tips & Variations
- For extra crunch, add a layer of crushed tortilla chips on top of the ranch dressing.
- Swap chicken for ground beef, turkey, or black beans for a vegetarian option.
- Make a spicy version by adding jalapeños and substituting the ranch with chipotle ranch.
- If your crunchwrap won’t stay closed, secure it with a toothpick before cooking (just remember to remove it before eating).
- Prep all ingredients ahead of time for easy assembly during busy weeknights.
- For a healthier version, use whole wheat tortillas and light ranch dressing.
Serving Suggestions
These Chicken Bacon Ranch Crunchwraps are hearty enough to serve as a complete meal, but they pair wonderfully with simple sides. Try serving with a light side salad dressed with lime vinaigrette or a cup of tortilla soup for a restaurant-style experience at home.
For dipping, offer extra ranch dressing, salsa, guacamole, or sour cream on the side. A squeeze of fresh lime juice over the top just before serving adds a bright finish that balances the rich flavors.
Notes
- Store any leftover assembled (but uncooked) crunchwraps in the refrigerator for up to 24 hours, wrapped individually in foil.
- The crunchwrap is done when the outside is golden brown and crispy, and the cheese inside has melted.
- Allow the crunchwrap to cool for 1-2 minutes before cutting to prevent the fillings from spilling out.
FAQs
Can I make these ahead of time?
Yes! You can assemble them up to a day ahead and refrigerate. Cook them fresh when ready to serve.
What if I don’t have corn tortillas?
You can substitute with a layer of tortilla chips or even a hash brown patty for that essential inner crunch.
Can I freeze these crunchwraps?
It’s not recommended as the fresh vegetables and tortillas don’t freeze well, resulting in a soggy texture when reheated.
How do I keep my crunchwrap from falling apart?
Make sure not to overfill, and if needed, use a slightly smaller flour tortilla on top to help seal everything before folding the bottom tortilla up and over.
Ingredients
- 1 large chicken breast, raw OR 6-7 frozen cooked grilled chicken breast strips
- 1 teaspoon olive oil (if cooking raw chicken)
- Salt and pepper, to taste
- 2 jumbo size flour tortillas (10-12 inch diameter)
- 1 Roma tomato, coarsely chopped
- 4 slices bacon, cooked crisp
- 4 pieces of butter lettuce (or green leaf or romaine)
- Ranch dressing, to taste
- 1 tostada shell or a handful of yellow corn tortilla chips
- ½ cup shredded Colby Jack cheese (approximate)
- 1 tablespoon butter, for grilling
Steps
- Place the chicken breast between two sheets of plastic wrap or parchment paper and pound to an even thickness (about ½-inch) using a meat mallet or heavy pan. Season both sides with salt and pepper. Heat the olive oil in a nonstick skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until the internal temperature reaches 165°F. Remove from heat, let rest for a few minutes, then slice into strips.
- If using frozen grilled chicken strips, heat according to package directions. Once heated, cut into smaller pieces if needed for easier assembly.
- Lay out both jumbo tortillas on a flat surface. For each tortilla, place two pieces of lettuce in the center, layering them on top of each other. Add the chopped tomatoes, crispy bacon pieces, and chicken strips on top of the lettuce. Keep all fillings concentrated in the center of the tortilla, leaving plenty of room around the edges for folding.
- Drizzle a generous amount of ranch dressing over the meat and vegetable pile. Place a tostada shell on top (or arrange a layer of tortilla chips if using). Sprinkle the shredded Colby Jack cheese evenly over the tostada/chips.
- Working with one section at a time, fold the edge of the tortilla up and over the center filling, holding it in place as you continue folding in sections all the way around in a clockwise or counter-clockwise direction. The folds should overlap slightly. For extra security, tuck a pinch of shredded cheese under the final folds - it will melt and help seal the crunchwrap when cooking.
- Melt the butter in a skillet over medium-high heat (you can use the same pan used for cooking the chicken). Place the crunchwrap fold-side down in the skillet and cook for 2-3 minutes until golden brown and crispy, and the cheese inside has begun to melt. Carefully flip and cook the second side for another 2-3 minutes until golden brown.
- Remove the crunchwraps from the skillet and let them rest for 1 minute before cutting in half diagonally. Serve immediately while hot and crispy.
Nutrition (per serving)
- Calories: 610 kcal
