This delicious chicken, bacon, and ranch sandwich wrap is a satisfying low-carb meal that is ready in under 10 minutes.
Looking for a quick and easy way to use your leftover chicken for lunch or dinner? Look no further! I’ve got you covered with this super yummy sandwich wrap.
Don’t have leftover chicken but want to make this awesome wrap anyway? I’ve got you covered there, too!
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Whenever I am out for lunch or a light dinner, a wrap is always my go-to choice. Funny thing is, I rarely thought of making one at home. Silly of me, since they are so simple to put together and they are a great way to use up the things I have in my fridge.
That’s really the best part of a wrap – you can put anything in it that you want. There’s no right or wrong, just what you like.
Easy Wrap Ingredients
I went with a few simple ingredients for today’s wrap. It was based on what I had, and the fact that I was in the mood for bacon. But let’s be real here, I am always in the mood for bacon!
boneless chicken breast (cooked and cubed)
mozzarella cheese (shredded)
salt & pepper (to taste)
You can easily switch up the components of this chicken wrap to become something different each and every time so you never get bored of having the same wrap.
Here are some suggestions:
Monterey jack cheese
Bleu cheese dressing
Honey mustard dressing
Whole wheat wraps
These wraps go great with a quick side salad like a Cucumber Tomato Salad, Grilled Corn Salad, and a Broccoli Bacon Salad.
Chicken Bacon Ranch Wraps
These wraps can be served warm or cold. If you’ve got leftover boneless chicken breast and bacon, feel free to grab it right out of the fridge and put your wrap together cold. If you prefer, warm the chicken and bacon before putting the wrap together.
If you don’t have leftover chicken, don’t fret. It won’t take long to whip some up. My favorite methods for making chicken breasts don’t take much time. You’ll want to be sure to season the chicken generously first. I love using Kickin’ Chicken Finger Lickin’ spice blend and highly recommend it.
Instant Pot® – Place chicken breasts on top of the trivet and lock the lid into place. Set the pressure valve to “Sealing” and select the “Manual” button on the highest setting. Adjust cook time to 9 minutes. When cook time on the Instant Pot® is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
Air Fryer – Spray basket with non-stick cooking spray and preheat air fryer to 400°F. Place chicken in the basket and set the timer to 6 minutes. Flip the chicken over and continue to cook for another 6 minutes.
Skillet – Add some olive oil to a deep skillet over medium-high heat. Place the chicken in the skillet and leave it untouched for 5 minutes. Flip the chicken one time and continue cooking until both sides are golden brown.
No matter the method you choose to cook your chicken breasts, allow them to sit for 5 minutes before cutting it up.
If your bacon needs to be cooked, go ahead and toss it in your air fryer or skillet with the chicken! You can also use pre-cooked bacon if desired.
Place the tortilla wraps on a clean work surface and divide the spinach, chicken, and bacon between them. Top each tortilla with shredded cheese and chopped tomatoes, and season lightly with salt and black pepper.
Drizzle a tablespoon of ranch dressing over the top of each wrap.
Carefully wrap the tortillas around the assembled ingredients. Cut the wraps in half and secure each half with a toothpick.
Enjoy a quick and easy lunch or dinner with this delicious low-carb chicken bacon sandwich wrap with ranch dressing.
If you like this chicken bacon ranch wrap, I think you’ll really enjoy my Chicken Bacon Avocado Salad.
Did you give this quick and easy recipe a try? Let me know how it turned out in the comments below and don’t forget to tag a pic of your wrap and stage @coolbeanliving on Instagram!
Chicken Bacon Ranch Wrap
- Pressure cooker
- 8 oz boneless chicken breast cooked, sliced
- 8 slices bacon cooked
- 1 cup baby spinach
- 1 medium tomato chopped
- 4 oz mozzarella cheese shredded
- 4 tbsp ranch dressing
- salt & pepper to taste
- 4 8 inch tortilla wraps
- Place the tortilla wraps on a clean work surface and divide the spinach, chicken, and bacon between them.
- Top each tortilla with shredded cheese and chopped tomatoes, and season lightly with salt and black pepper. Drizzle a tablespoon of ranch dressing on top of each.
- Carefully wrap the tortillas around the assembled ingredients. Cut the wraps in half, and serve.