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Grilled Chicken Ranch Wraps

Grilled chicken ranch wraps with smoky-seasoned grilled chicken, crisp romaine, tomatoes, bacon, and creamy ranch tucked into warm flour tortillas. Golden-toasted wraps are sealed seam-side down, then cut diagonally so the ranch pools from the cut edge.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 4 large flour tortillas (10-inch)
Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 salt and pepper to taste
Romaine and tomatoes
  • 2 cup shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
Cheese and bacon
  • 1 cup shredded cheddar cheese
  • 8 bacon strips, cooked crispy
Ranch and assembly
  • 0.5 cup ranch dressing

Equipment

  • 1 cast iron skillet

Method
 

Season and grill the chicken
  1. Season the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.
  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
  1. Warm the tortillas in a dry skillet or microwave until pliable.
Assemble and toast the wraps
  1. Spread 2 tablespoons ranch dressing across each tortilla.
  2. Layer romaine lettuce, cherry tomatoes, cheddar, 2 bacon strips, and sliced chicken onto each tortilla.
  3. Roll tightly into wraps, then toast seam-side down in a skillet for 2 minutes per side until golden and sealed.
Serve
  1. Slice diagonally and serve with extra ranch for dipping.

Notes

For the best texture, let the grilled chicken rest the full 5 minutes before slicing so the juices stay in the meat. Refrigerate leftovers in a sealed container up to 3 days; reheat wraps in a skillet to re-crisp the seam and prevent sogginess. Freezing is not recommended because tortillas tend to soften after thawing. Dietary swap: use turkey bacon or omit bacon for a lighter, lower-fat wrap while keeping the ranch-chicken flavor.