Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

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By Hannah McClure Y’all, it’s that time of year when the weather is perfectly warm, and the garden is quickly bursting at the seams. If you planted greens, you’re likely harvesting enough for all the salads your heart desires. This time of year is when quick, and light meals become necessary for me. One of our family’s favorites is chicken and bacon ranch wraps, with fresh greens from the garden, homemade ranch, homegrown bacon, and chicken all tucked inside a tortilla wrapper. When in season, I add fresh-from-the-garden tomatoes. This simple yet flavorful wrap pleases my boys (and myself) during the busy hustle of the spring season. Best of all, you can prep the chicken, bacon, and ranch on a slow day and have it ready to throw together at a moment’s notice, or make ahead the wraps and have them for grab-and-go lunches. I hope your family enjoys this light and easy meal as much as mine.

Ranch Dressing

  • 1 cup buttermilk
  • 1¾ cup real mayonnaise
  • 1½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • 3 teaspoons dried parsley
  • 1 teaspoon fresh dill, finely chopped or ½ teaspoon dried dill
  • 1½ teaspoon sea salt
  • 1 teaspoon granulated sugar
  • ½ teaspoon finely ground black pepper
  • 2 tablespoons fresh chopped chives
  • 2 tablespoons lemon juice

To make the dressing:

  1. In a small mixing bowl, whisk together buttermilk and mayonnaise until well blended.
  2. Add in remaining ingredients and stir until well blended.
  3. Store in an airtight container in the refrigerator.
  4. Let sit for 4 to 6 hours before use.

Chicken Bacon Ranch Wrap:

  • 8 large tortillas
  • 2½ cups cooked shredded chicken
  • 1 pound crispy cooked, diced bacon
  • 2½ cups fresh greens/lettuce of choice, chopped (I prefer romaine)
  • 1 large tomato, diced
  • 1¼ cup cooked corn (I use our corn on the cob from the garden)
  • 1½ cups cheddar Jack cheese, shredded
  • ½ cup ranch dressing

To make the wraps:

For a speedy process, lay out each tortilla in a single layer on a clean workspace. In the center of each tortilla, layer lettuce, shredded chicken, 1 to 2 tablespoons ranch dressing, bacon pieces, diced tomatoes, corn, and shredded cheese. Fold up the bottom of the tortilla, followed by the top about an inch, and then roll the tortilla starting at one side until it is completely rolled to the opposite side. Repeat on each tortilla. You can serve it whole or cut it in half. To make ahead, be sure to tightly wrap each tortilla in plastic wrap and store it in the refrigerator. Best to allow tomatoes to sit on a paper towel before using if you are making ahead, as the added juices from tomatoes can lead to soggy tortillas.

Serves 8 to 16 people


Originally published in the May/June 2023 issue of Countryside and Small Stock Journal and regularly vetted for accuracy.

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