Chicken Bacon Ranch Crunchwrap

This chicken bacon ranch crunchwrap has revolutionized my weeknight dinner routine with its perfect combination of fast food inspiration and homemade quality. The crispy exterior gives way to layers of savory chicken, bacon, fresh vegetables, and melty cheese all brought together with creamy ranch dressing.

I first created this recipe when my teenagers were craving fast food but I wanted something fresher and more wholesome. Now they request these crunchwraps at least once a week and even help with the assembly.

Ingredients

• Jumbo flour tortillas provides the perfect foldable wrapper that gets deliciously crispy when grilled
• Chicken breast brings lean protein that soaks up all the flavors
• Bacon adds that irresistible smoky crunch that elevates the entire dish
• Roma tomatoes offer juicy freshness with less moisture than regular tomatoes
• Butter lettuce brings a tender crispness that holds up better than iceberg
• Ranch dressing creates the creamy signature flavor base for this fusion creation
• Tostada shell or tortilla chips provide that essential textural contrast
• Colby Jack cheese melts perfectly while adding mild tanginess
• Butter helps achieve that perfectly golden crispy exterior when grilling

Step-by-Step Instructions

Prepare the Chicken

For raw chicken pound the breast to even thickness then season with salt and pepper. Cook in olive oil over medium high heat for 3 to 4 minutes per side until reaching 165°F internally. Let rest briefly before slicing into strips. If using frozen chicken strips simply heat according to package directions and cut into smaller pieces if needed.

Assemble the Filling

Lay out your jumbo tortillas on a flat work surface. Place lettuce leaves in the center of each one creating a bed for the remaining ingredients. Layer on the chopped tomatoes bacon pieces and chicken strips. Keep everything concentrated in the middle leaving plenty of tortilla exposed around the edges for folding.

Add the Crunch Layer

Drizzle a generous amount of ranch dressing over your protein and vegetable stack. Position a tostada shell directly on top or create a layer with tortilla chips if using. Sprinkle the shredded Colby Jack cheese evenly over this crunchy layer which will help bind everything together when melted.

Master the Fold

Working methodically fold one section of the tortilla edge up and over toward the center. Hold this section in place while continuing to fold adjacent sections around in a circular pattern with each fold slightly overlapping the previous one. For extra security tuck a small pinch of cheese under the final fold which will melt during cooking and help seal everything closed.

Grill to Perfection

Melt butter in a skillet over medium high heat. Place your crunchwrap fold side down first and cook for 2 to 3 minutes until golden brown and crispy. Carefully flip to cook the second side for another 2 to 3 minutes. The tortilla should be crisp and golden while the cheese inside has melted creating a cohesive filling.

Rest and Serve

Allow the finished crunchwraps to rest for just one minute before cutting diagonally. This brief rest helps the internal components settle without compromising the crispy exterior. Serve immediately while still hot and crunchy for the best texture experience.

Save

The tostada shell inside is my secret weapon in this recipe. I discovered its importance when I first tried making these with just chips and everything fell apart. The single solid disc creates the perfect structural support while still delivering that satisfying crunch when you bite through the layers.

Make Ahead Options

This recipe works beautifully for meal prep with a few adjustments. Prepare all components separately and store in individual containers in the refrigerator. The cooked chicken bacon and chopped vegetables will keep for up to three days. When ready to eat simply assemble and grill your crunchwrap fresh for the best texture. The folding and grilling take just minutes when the components are ready to go.

Creative Variations

Transform this basic recipe by swapping proteins and flavor profiles. Try using seasoned ground beef with taco seasoning for a more traditional take. Buffalo chicken with blue cheese dressing creates a wing inspired version perfect for game day. For a breakfast option use scrambled eggs bacon and breakfast potatoes with salsa instead of ranch. The fundamental technique remains the same while the flavors can be endlessly customized.

Perfecting Your Fold

The biggest challenge for first timers is mastering the folding technique. Start by using slightly larger tortillas than you think you need. Keeping fillings centered in a compact stack helps prevent overflow. Work in a systematic pattern around the tortilla making at least six folds for proper coverage. If your tortilla tears slightly don't panic. Place the torn section down first when grilling and the melted cheese will help seal any small gaps.

Save

Recipe FAQs

→ Can I use pre-cooked chicken for this crunchwrap?

Yes! Using pre-cooked chicken like rotisserie or frozen grilled strips works perfectly and makes this dish even quicker to prepare. If using frozen strips, simply heat according to package directions and cut into smaller pieces before assembly.

→ What's the key to keeping the crunchwrap from falling apart?

The fold-and-flip technique is crucial. Make sure to place the crunchwrap fold-side down first when cooking to seal everything inside. Adding a pinch of shredded cheese under the final folds also helps - it melts during cooking and acts as a natural adhesive.

→ How can I customize this crunchwrap?

This crunchwrap is highly customizable! Try adding avocado slices, jalapeños, black beans, corn, different cheese varieties, or swapping the ranch for other dressings like chipotle or avocado lime. You can also use ground beef or beans instead of chicken for different protein options.

→ Is there a low-carb version of this crunchwrap?

For a lower-carb option, use large lettuce leaves as the outer wrap instead of a flour tortilla. You can also skip the tostada shell or tortilla chips and use extra cheese for structure. This significantly reduces the carbohydrate content while maintaining the flavor profile.

→ What sides pair well with this crunchwrap?

This crunchwrap works well with sides like Mexican rice, black beans, corn salad, guacamole, or a simple green salad. For a complete meal with minimal additional effort, tortilla chips with salsa or a cup of tortilla soup makes an excellent accompaniment.

→ Can I make these ahead of time?

You can prepare all the components ahead of time, but it's best to assemble and grill the crunchwraps just before serving. If needed, you can assemble them a few hours in advance and keep refrigerated, then grill when ready to eat. The crispiness is at its peak when freshly made.