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Grilled Chicken Ranch Wraps

Grilled chicken ranch wraps with golden-toasted flour tortillas layered with sliced grilled chicken, crisp romaine, cherry tomatoes, bacon, and creamy ranch. The wrap is toasted seam-side down for a sealed, golden edge and cut diagonally to show the pooling ranch at the cut face.
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Prep Time 15 minutes
Cook Time 12 minutes
resting 5 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

flour tortillas (10-inch)
  • 4 large flour tortillas (10-inch)
chicken breasts
  • 1.5 lb boneless skinless chicken breasts
seasoning
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 tsp salt and pepper to taste Use to season.
wrap filling
  • 2 cup shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheddar cheese
  • 8 strips bacon, cooked crispy
  • 0.5 cup ranch dressing

Equipment

  • 1 cast iron skillet

Method
 

Season and grill the chicken
  1. Coat the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper so they look evenly seasoned and lightly glossy.
  2. Grill over medium-high heat for 5-6 minutes per side until golden with grill marks and internal temperature reaches 165°F; visual cue: clear grill marks and juices running slightly.
  3. Rest the grilled chicken for 5 minutes, then slice thin so the pieces are ready to layer without tearing.
Warm tortillas and assemble
  1. Warm tortillas in a dry skillet or microwave until pliable, so they bend without cracking and feel warm to the touch.
  2. Spread 2 tablespoons ranch dressing across each tortilla, leaving an even layer for creamy pooling at the edge when cut.
  3. Layer shredded romaine lettuce, cherry tomatoes, shredded cheddar cheese, 2 bacon strips, and sliced chicken in the center of each tortilla.
  4. Roll tightly into wraps, pressing the seam gently so it stays closed while toasting.
Toast, slice, and serve
  1. Toast the wraps seam-side down in a skillet for 2 minutes per side until golden and sealed, with a crisp, toasty surface at the fold.
  2. Slice diagonally and serve with extra ranch for dipping, with ranch visible at the cut edge and bacon peeking through.

Notes

For best slicing, rest the grilled chicken on a plate with loose foil for the full 5 minutes so juices redistribute. Store assembled wraps in the fridge up to 2 days, but toast again briefly in a skillet before serving for crunch; cooked chicken can be frozen up to 2 months. Dietary swap: use turkey bacon instead of bacon for a lighter option while keeping the crunchy texture.