Delicious Chicken Bacon Ranch Crunchwrap Recipe

Looking for a dinner recipe that will have your family coming back for more? Look no further than the Chicken Bacon Ranch Crunchwrap. This delightful dish combines warm grilled chicken, crispy bacon, cool ranch, and crunchy chips all wrapped in a toasty tortilla. The contrast of flavors and textures in this handheld meal is sure to make it a new family favorite.

I stumbled upon this recipe during a phase of recreating fast food favorites at home, and it has since become a regular request at our dinner table. The combination of lean chicken breast, smoky bacon, creamy ranch dressing, fresh lettuce and tomato, and crispy tostada shell or chips creates a meal that feels like comfort food with a special twist. Even the pickiest eaters, like my son’s friend, can’t resist the delicious blend of flavors in these Chicken Bacon Ranch Crunchwraps.

Quick Benefits

• Lean Protein: Chicken breast provides a lean protein base that soaks up all the surrounding flavors, offering substantial satisfaction in each bite.
• Salty Punch: Bacon delivers a smoky, salty punch that enhances the overall taste and adds a crispy texture for added interest.
• Creamy Harmony: Ranch dressing ties all the ingredients together with its creamy, tangy herbaceousness, preventing dryness and enhancing the overall flavor profile.
• Textural Excitement: The tostada shell or chips add a signature crunch to the wrap, elevating it from ordinary to crave-worthy with an unexpected textural element.

Why You’ll Love This Delicious Chicken Bacon Ranch Crunchwrap Recipe Recipe

• Innovative Twist on Fast Food Favorites: Enjoy the flavors of a popular fast food chain at home with a homemade touch, creating a meal that’s nostalgic yet unique.
• Perfect Balance of Textures and Flavors: Indulge in the contrast of warm grilled chicken, crispy bacon, cool ranch dressing, and crunchy chips all wrapped in a toasty tortilla, providing a symphony of textures and tastes in every bite.
• Teenager-Approved: Even picky eaters like teenagers will love this recipe. Witness the surprise and delight on their faces as they savor each bite, making it a hit with the whole family.
• Customizable and Adaptable: Get creative with variations like buffalo chicken, vegetarian options, or even a breakfast version, allowing you to tailor the wrap to your preferences or dietary needs.
• Easy and Efficient Preparation: With tips on component prep, assembly approaches, and leftover reinvention, this recipe is perfect for busy evenings when you want a tasty meal without spending hours in the kitchen.
• Satisfaction for All Ages: Whether you’re a busy parent looking for a quick dinner solution, a teenager craving something tasty, or a food enthusiast seeking a fresh take on classic flavors, this recipe caters to a wide range of tastes and preferences.
• Versatile Serving Options: Pair the crunchwraps with sweet potato fries for a hand-held theme or fresh fruit salad for a refreshing contrast. Offer additional dipping sauces for customization during casual gatherings or use individual wraps for a convenient family dinner.
• Family-Friendly Comfort Food: Experience the warmth and comfort of a homemade meal that feels special without the need for restaurant visits or delivery fees, making it a go-to recipe for cozy family dinners.

Ingredients for Delicious Chicken Bacon Ranch Crunchwrap Recipe

For the Chicken

• 1 teaspoon olive oil (if cooking raw chicken)
• Salt and pepper, to taste
• 1 large chicken breast, raw OR 6-7 frozen cooked grilled chicken breast strips

For the Crunchwrap

• 4 slices bacon, cooked crisp
• 1 tostada shell or a handful of yellow corn tortilla chips
• Ranch dressing, to taste
• ½ cup shredded Colby Jack cheese (approximate)
• 4 pieces of butter lettuce (or green leaf or romaine)
• 1 Roma tomato, coarsely chopped
• 1 tablespoon butter, for grilling
• 2 jumbo size flour tortillas (10-12 inch diameter)

How to Make Delicious Chicken Bacon Ranch Crunchwrap Recipe

Step 1: Prepare the chicken (if using raw)

Place the chicken breast between two sheets of plastic wrap or parchment paper and pound to an even thickness. Season both sides with salt and pepper. Heat olive oil in a nonstick skillet over medium-high heat and cook the chicken for 3-4 minutes per side until the internal temperature reaches 165°F. Let rest, then slice into strips.

Step 2: Prepare the chicken (if using frozen)

Follow package directions to heat frozen grilled chicken strips. After heating, cut into smaller pieces if necessary for assembly.

Step 3: Assemble the crunchwraps

Place two pieces of lettuce in the center of each tortilla, layering them. Add chopped tomatoes, crispy bacon pieces, and chicken strips on top of the lettuce, keeping fillings centered and leaving space around the edges for folding.

Step 4: Add the sauce and crunch layer

Pour a generous amount of ranch dressing over the meat and vegetable mixture. Place a tostada shell on top or layer tortilla chips. Sprinkle shredded Colby Jack cheese evenly over the tostada or chips.

Step 5: Fold the crunchwraps

Fold the edge of the tortilla over the center filling, continuing to fold in sections all the way around in a clockwise or counter-clockwise direction, overlapping slightly. For added security, tuck a pinch of shredded cheese under the final folds to help seal the crunchwrap during cooking.

Step 6: Grill the crunchwraps

In a skillet over medium-high heat, melt butter. Place the crunchwrap fold-side down and cook for 2-3 minutes until golden brown and crispy with melted cheese. Flip and cook the other side for another 2-3 minutes until golden brown.

Step 7: Serve

Take the crunchwraps out of the skillet and allow them to rest for 1 minute. Then, cut them in half diagonally and serve hot and crispy right away.

Storage Tips

To store the finished Chicken Bacon Ranch Crunchwrap, it is best to wrap them individually in foil or parchment paper. This helps to maintain their shape and prevent them from drying out in the refrigerator. Store any leftover crunchwraps in an airtight container to preserve freshness. These can be refrigerated for up to 2-3 days.

When reheating the crunchwraps, it is recommended to use an oven or toaster oven to help retain their crispy texture. Simply place them on a baking sheet and heat them at 350°F for about 10-15 minutes until they are warmed through. Avoid using the microwave, as it may make the tortilla soggy. To enjoy the crunchwraps on the go, you can wrap them in foil and reheat them in a toaster oven for a few minutes for a quick and easy meal. By storing and reheating the Chicken Bacon Ranch Crunchwraps properly, you can enjoy them freshly made even when prepared in advance.

Ingredient Substitutions

For potential ingredient substitutions in the Chicken Bacon Ranch Crunchwrap recipe, you can consider using turkey bacon instead of regular bacon for a leaner option with a similar smoky flavor profile. Turkey bacon also crisps up nicely and can be a healthier alternative for those looking to reduce saturated fat content in the dish.

If you prefer a vegetarian version of the crunchwrap, you can swap the chicken for marinated and grilled tofu or tempeh strips. These plant-based protein options can provide a similar texture and absorb the flavors of the marinade or seasonings well. Additionally, you can use a dairy-free ranch dressing or a homemade vegan ranch sauce to maintain the creamy and tangy element in the wrap while catering to dietary preferences.

Serving Suggestions

For a fun and interactive serving idea, set up a DIY crunchwrap bar for a gathering with friends or family. Have all the components laid out – grilled chicken strips, crispy bacon, chopped tomatoes, lettuce, ranch dressing, shredded cheese, tostada shells or tortilla chips, and jumbo tortillas. Let everyone assemble their own crunchwrap with their preferred ingredients, then fold and grill them up for a personalized and delicious meal experience.

To take your chicken bacon ranch crunchwraps to the next level, consider serving them with a side of homemade avocado salsa. The creamy and tangy salsa adds a refreshing element that complements the richness of the crunchwrap perfectly. Simply blend ripe avocados, diced tomatoes, red onions, cilantro, lime juice, and a pinch of salt for a flavorful and vibrant condiment that elevates the overall dining experience.

FAQs for Delicious Chicken Bacon Ranch Crunchwrap Recipe

Can I use pre-cooked chicken strips for this recipe?

Yes, you can use 6-7 frozen cooked grilled chicken breast strips instead of cooking a raw chicken breast. This shortcut can save you time without compromising the flavor of the crunchwrap.

How can I prevent my crunchwrap from falling apart when grilling it?

Using jumbo size flour tortillas (10-12 inch diameter) and placing an additional layer of shredded Colby Jack cheese under the folds can help contain the ingredients and hold the crunchwrap together while grilling.

Can I make these crunchwraps ahead of time and reheat them later?

It’s recommended to assemble and grill the crunchwraps just before serving to maintain the crisp exterior and melty interior contrast. However, you can prep the components in advance to streamline the assembly process for busy evenings.

What are some flavor variations I can try with this recipe?

You can try different flavor variations to customize your crunchwrap experience. For example, you can make a buffalo chicken crunchwrap by tossing the chicken in buffalo sauce, or create a vegetarian version with seasoned black beans and grilled vegetables. The possibilities are endless!

Conclusion

In conclusion, the Chicken Bacon Ranch Crunchwrap is not just a meal; it’s an experience that brings joy to the table. The blend of warm chicken, crispy bacon, cool ranch, and crunchy chips wrapped in a toasty tortilla creates a symphony of flavors and textures that will have your taste buds singing. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is sure to impress and delight.

So, the next time you’re looking for a meal that’s both comforting and exciting, remember the Chicken Bacon Ranch Crunchwrap. It’s a versatile dish that can be customized to suit any palate, making it a perfect go-to for busy weeknights or casual gatherings. Give it a try and watch as your family and friends become instant fans of this delicious and satisfying handheld delight.

Delicious Chicken Bacon Ranch Crunchwrap Recipe

“Experience the ultimate comfort food with this Chicken Bacon Ranch Crunchwrap – a magical combination of warm grilled chicken, crispy bacon, cool ranch, and crunchy chips in a toasty tortilla.”

Print Recipe Pin Recipe

Prep Time15 Minutes

Cook Time15 Minutes

Total Time30 Minutes

CuisineAmerican-Mexican Fusion

Skill LevelEasy

Servings2 Servings (2 crunchwraps)

Ingredients

For the Chicken

• 1 teaspoon olive oil (if cooking raw chicken)
• Salt and pepper, to taste
• 1 large chicken breast, raw OR 6-7 frozen cooked grilled chicken breast strips

For the Crunchwrap

• 4 slices bacon, cooked crisp
• 1 tostada shell or a handful of yellow corn tortilla chips
• Ranch dressing, to taste
• ½ cup shredded Colby Jack cheese (approximate)
• 4 pieces of butter lettuce (or green leaf or romaine)
• 1 Roma tomato, coarsely chopped
• 1 tablespoon butter, for grilling
• 2 jumbo size flour tortillas (10-12 inch diameter)

Instructions

1. Prepare the chicken (if using raw): Place the chicken breast between two sheets of plastic wrap or parchment paper and pound to an even thickness. Season both sides with salt and pepper. Heat olive oil in a nonstick skillet over medium-high heat and cook the chicken for 3-4 minutes per side until the internal temperature reaches 165°F. Let rest, then slice into strips.
2. Prepare the chicken (if using frozen): Follow package directions to heat frozen grilled chicken strips. After heating, cut into smaller pieces if necessary for assembly.
3. Assemble the crunchwraps: Place two pieces of lettuce in the center of each tortilla, layering them. Add chopped tomatoes, crispy bacon pieces, and chicken strips on top of the lettuce, keeping fillings centered and leaving space around the edges for folding.
4. Add the sauce and crunch layer: Pour a generous amount of ranch dressing over the meat and vegetable mixture. Place a tostada shell on top or layer tortilla chips. Sprinkle shredded Colby Jack cheese evenly over the tostada or chips.
5. Fold the crunchwraps: Fold the edge of the tortilla over the center filling, continuing to fold in sections all the way around in a clockwise or counter-clockwise direction, overlapping slightly. For added security, tuck a pinch of shredded cheese under the final folds to help seal the crunchwrap during cooking.
6. Grill the crunchwraps: In a skillet over medium-high heat, melt butter. Place the crunchwrap fold-side down and cook for 2-3 minutes until golden brown and crispy with melted cheese. Flip and cook the other side for another 2-3 minutes until golden brown.
7. Serve: Take the crunchwraps out of the skillet and allow them to rest for 1 minute. Then, cut them in half diagonally and serve hot and crispy right away.