Crispy Bacon and Blue Cheese Chicken Wraps with Ranch

These wraps transform a classic salad into a craveable handheld meal. Crispy bacon and seasoned chicken-cooked in rich bacon fat-pair with tangy blue cheese and creamy ranch for bold, savory flavor. Fresh tomato and crunchy lettuce add brightness and crunch.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you need a tasty, stress-free dinner. The combination of textures and flavors will make these wraps a new favorite.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a large dry pan over medium-high heat. Add bacon in a single layer; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from pan (you’ll use it later).
2. While bacon cooks, wash and dry produce. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Halve tomato lengthwise; thinly slice crosswise into half-moons.
3. Open package of chicken and drain off any excess liquid. Heat pan with reserved bacon fat over medium-high heat. (TIP: If there isn’t enough bacon fat, add a drizzle of oil.) Add chicken and season with Fry Seasoning, salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a cutting board; once cool enough to handle, cut chicken into ½-inch strips.
4. Meanwhile, place lettuce and tomato in a large bowl. Add blue cheese and ranch dressing; toss to combine. Season with salt and pepper.
5. Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Lay tortillas flat on a clean work surface. Place chicken, bacon and as much salad as you like (save some for serving) on bottom third of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
6. Halve wraps on a diagonal. Divide wraps between plates. Serve with hot sauce and any remaining salad on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute blue cheese with feta or gorgonzola for a similar tangy flavor.

How do I store leftovers?

Store leftover wraps tightly wrapped in foil or plastic wrap in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Can I make this recipe gluten-free?

Yes, use gluten-free tortillas and ensure the fry seasoning and ranch dressing are gluten-free.