BLT Chicken Ranch Wrap

We all have those days when the fridge is looking a little sparse, and the thought of cooking anything elaborate feels like climbing Mount Everest. But then, a craving hits—something fresh, yet comforting, that uses up those random bits and bobs. For me, it was a sudden, intense longing for a BLT Chicken Ranch Wrap Recipe, but with more oomph, more substance. I had some leftover roasted chicken, a few strips of bacon begging to be used, and a half-empty bottle of ranch. The idea for this wrap wasn’t a stroke of culinary genius, but rather a beautiful, lazy Saturday afternoon born out of necessity and a deep desire for something truly delicious without the fuss.

I remember the first time I made these for a potluck. My friend, Sarah, who is notoriously picky, took a bite and her eyes lit up. She said, “Clare, what is this magic? It’s like a salad and a sandwich had a perfect baby!” That’s exactly it—all the best parts of a fresh salad, with the satisfying crunch and heartiness of a sandwich, all wrapped up.

Getting Your Ingredients Right

For the cooked chicken, you can use any kind you have on hand. Leftover rotisserie chicken is a superstar here, but baked or grilled chicken breasts work beautifully too. Just make sure it’s chopped or shredded into manageable pieces. Bacon is king, so choose good quality strips and cook them until crispy, then crumble them. The crunch is essential! As for the ranch dressing, use your favorite store-bought brand, or whip up a quick homemade version if you have the time; it truly elevates the flavor. And don’t skimp on the fresh veggies—crisp lettuce and ripe, diced tomatoes make all the difference.

Making Them Step by Step

Prep Your Proteins

If you’re not using leftover chicken, cook your chicken breast, then chop or shred it. Cook the bacon until it’s perfectly crispy, then drain on paper towels and crumble into small pieces.

Assemble Your Fillings

In a medium bowl, combine the chopped chicken, crumbled bacon, shredded lettuce, diced tomato, and shredded cheddar cheese.

Dress It Up

Pour the ranch dressing over the chicken mixture. Gently toss everything together until all the ingredients are well coated.

Wrap It Tight

Lay out a large flour tortilla on a clean surface. Spoon about a quarter of the chicken and veggie mixture onto the center of the tortilla. Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a secure wrap.

Serve & Enjoy

Slice the wrap in half, if desired, and serve immediately.

The first time I tried to make these, I was so excited that I stuffed the tortillas to bursting. They were impossible to roll, and half the filling ended up on the counter! It was a chaotic mess, but a delicious one nonetheless. Lesson learned: less is more when it comes to successful wrapping.

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How to Serve Them

This BLT Chicken Ranch Wrap is truly a meal in itself. It’s hearty enough that you don’t necessarily need sides, but if you’re looking to round out the meal, a simple bowl of potato chips, a cup of tomato soup for dipping, or a light fruit salad would be perfect complements. It’s also fantastic for packing into lunchboxes, picnics, or for quick weeknight dinners when you want something satisfying but fuss-free.

Making Them Different

Feel free to get creative with your BLT Chicken Ranch Wrap! You could add some thinly sliced red onion for a zesty kick, a sprinkle of fresh chives or cilantro for added herbiness, or even a few slices of avocado for extra creaminess and healthy fats. If you prefer a different cheese, Monterey Jack or a Colby Jack blend would also be delicious. For a touch of heat, a few dashes of your favorite hot sauce mixed into the ranch dressing would be fantastic.

Leftovers and Storage

If you have leftover filling, store it in an airtight container in the refrigerator for up to 2-3 days. It’s best to store the filling and the tortillas separately to prevent the tortillas from getting soggy. When you’re ready for another wrap, simply scoop some filling onto a fresh tortilla and roll it up. I don’t recommend freezing assembled wraps as the lettuce and tomato will become mushy.

I’ve learned over the years that the simplest recipes often become the most beloved. It’s not about complex techniques or fancy ingredients, but about bringing together familiar flavors in a way that just works. This wrap is a testament to that—a little bit of planning, a whole lot of flavor, and a meal that makes everyone smile.

Frequently Asked Questions

→ Can I make these wraps ahead of time?

t’s best to assemble these wraps right before serving to prevent the tortillas from getting soggy. You can, however, prepare the chicken and bacon mixture up to 2-3 days in advance and store it separately in the fridge.

→ What kind of chicken is best for this wrap?

Any cooked chicken works well! Leftover roasted chicken, grilled chicken, or even poached chicken that’s been shredded or chopped are all great options.

→ Can I use a different dressing instead of ranch?

Absolutely! While ranch provides that classic BLT flavor profile, a creamy Caesar dressing, a light vinaigrette, or even a chipotle mayo would be delicious variations.

→ How do I prevent my wrap from falling apart?

Don’t overfill the tortilla, and make sure to roll it tightly. Gently folding in the sides before rolling from the bottom helps create a secure wrap. Warming the tortillas briefly also makes them more pliable.

→ Are there any vegetarian options for this wrap?

Yes! You can easily make this vegetarian by omitting the chicken and bacon. Consider adding smoked tofu, seasoned black beans, or a plant-based “bacon” substitute for a satisfying vegetarian version.

→ What can I serve with these wraps?

These wraps are quite hearty on their own, but they pair well with simple sides like potato chips, a cup of tomato soup, a fresh fruit salad, or a light green salad.