These Cheddar Bacon Ranch Chicken Wraps are a staple for busy days! By using thinly sliced chicken and crispy fried onions, you get a restaurant-quality wrap that’s perfect for a fast lunch or a stress-free dinner.

8 wraps

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What makes this recipe great

These Cheddar Bacon Ranch Chicken Wraps are my absolute favorite “double-duty” recipe. They are a total classic for a quick lunch, but let’s be honest: there is zero shame in serving these for a very fast, very delicious dinner on a night when you just don’t want to cook!

One Pan, No Waiting: We’re cooking the bacon and the chicken in the same skillet. The chicken sops up a little of that bacon gold, and the whole house smells like a Five Guys.
The Crispy Onion Hack: I love adding the crispy fried onions (the kind you put on green bean casseroles) directly into the skillet at the end. They soften just enough to stay crunchy but meld into the cheese!
Total Versatility: If you have picky eaters who don’t like onions or avocado, just leave them out of the skillet and let everyone “build their own” at the table.

Let’s see how we make this:

Ingredients we’re going to use

This is about swaps and notes – jump to the ingredient list for the measurements etc.

The Seasoning: I am a huge fan of a Kinder’s or Lawry’s for this. Anything with a little salt, garlic, and paprika base works perfectly with the cool Ranch dressing!

The Bacon: You can chop up raw bacon and cook it with the chicken, or if you’re really in a hurry, use the high-quality pre-cooked real bacon bits.

The Greens: I prefer Iceberg or Butter Lettuce here. You want that refreshing “crunch” to balance out the warm, salty chicken and melted cheddar.

Cheddar Bacon Ranch Chicken Wraps ingredients with text labels.

The Secret to the Perfect Wrap: The “Thin-Slice” Trick

If there is one thing you take away from this post, let it be this: Slice your chicken as thin as possible.

I used to just toss chunks of chicken into a pan, but once I started doing thin strips, everything changed. Here is why it’s a total game-changer:

More Surface Area: Thinner strips mean more space for that seasoning salt to stick to.
The “Crispy” Factor: They brown faster and get those little golden, crispy edges that thick cubes just don’t get.
Better “Roll-ability”: Have you ever tried to roll a tortilla around a giant hunk of chicken? It’s a mess. Thin strips lay flat, making it so much easier to tuck and roll like a pro.
Speed: They cook in half the time. Literally.

Recipe walkthrough

This is about tips and hints, and the process photos if you need a visual guide. Jump to the instructions for the precise steps.

1: The sizzle.

Get that skillet nice and hot before the chicken hits the pan. You want to hear it sizzle! Because the chicken is so thin, it only takes a few minutes to get that beautiful golden browning.

2: The cheese melt.

Once the chicken is cooked through, turn the heat down to low. Sprinkle the cheese and those crispy onions over the top and cover it for just a minute. You want a gooey, cohesive filling that stays together inside the wrap.

Cheese on top of chicken and bacon in skillet.

Cheddar bacon ranch chicken wrap filling in a skillet.

3: Assemble your wraps.

Layer your lettuce first — it acts as a “moisture barrier” between the warm chicken and the tortilla so things don’t get soggy. Add your avocado, a generous drizzle of Ranch, and roll it up tight.

4: Serving.

OK so you can make roasted sweet potatoes with these, which is very delicious. But honestly? This is a “I don’t have time to cook” meal and some chips and baby carrots are usually what I serve with the wraps!

Close up view of a halved chicken wrap with lettuce, bacon, cheddar and ranch dressing.

Tl; dr: All the important stuff at a glance

If you read nothing else in this post, this is what you need to know:

Slice thin: Seriously, it’s the secret to flavor and texture.
Don’t overcook: Thin chicken cooks fast! Keep an eye on it so it stays juicy.
Warm the shells: A cold tortilla is a brittle tortilla. Warm them first so they are easier to roll!
Add the crunch: Those fried onions are the “hidden” ingredient that makes everyone ask for the recipe.
Quick recipe rundown: Slice chicken thin. Brown with bacon until crisp on the outside but still juicy. Top with cheese, let melt. Serve in wraps with your favorite toppings, and ranch dressing for dipping.

FAQs

Can I make the filling ahead of time?
Yes! This chicken mixture is actually great for meal prep, keep it in a covered container in the fridge for up to 3 days. I leave out the cheese and onion and then just reheat portions with shredded cheese and crispy onions on top as needed!

What if I don’t have chicken breasts?
Chicken thighs work great, too! Just trim off the excess fat and make extra-sure to follow the same “thin-slice” rule. Give them a 2 minute head-start in the skillet before adding the bacon.

How do I stop my wrap from falling apart?
Don’t overfill! It’s tempting to pile the chicken high, but leave some space around the edges so you can fold the sides in first, then roll from the bottom. If you like a very full wrap, fold up the bottom a little and then fold over the sides, leaving the top open.

Looking for more quick meals? Try my Shortcut Spaghetti and Meat Sauce, my Creamy Garlic Parmesan Tortellini or this Creamy Ground Beef and Pasta!

Cheddar Bacon Ranch Chicken Wraps