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Chicken and bacon tortilla wraps recipe

Chicken and bacon tortilla wraps recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Delicious and easy chicken and bacon wraps for all the family. I used sweet chilli tortillas for extra flavour.


Yorkshire, England, UK

5 people made this

IngredientsServes: 8

  • 3 chicken breast fillets
  • 6 slices bacon
  • 3 medium onions
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon chilli flakes
  • 1 tablespoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground aniseseed (optional).
  • 1 teaspoon cracked black pepper
  • 1 packet mixed salad leaves
  • 1 tablespoon butter and oil for frying
  • 50ml water
  • 8 tortilla wraps
  • mayonnaise, to serve

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Cut the chicken into thin-ish slices and cut the bacon into small squares. Cut the onion into small chunks.
  2. Combine all the dry ingredients (paprika, garlic powder, chilli flakes, cumin, ginger, anise and pepper) in a bowl and mix. Empty the bag of salad into a large bowl or tray ready for the rest of the ingredients.
  3. In two frying pans, dry fry the chicken and bacon separately to dry off the juices and water in the meat. Once dry add the chicken and bacon to one pan with the onion, oil and butter. Fry until chicken starts to brown, then add the dry spice mixture and the water to the frying pan and cook until the water becomes a reduced, thick sauce. Once the sauce is thick, take off the frying pan and add the contents to the salad bowl. Mix well.
  4. Spread mayonnaise on the tortillas and share all the ingredients of the bowl between the eight tortillas. Wrap the tortillas and enjoy with either chips or more salad.

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Chicken Bacon Ranch Tortilla Pockets

Looking for a delicious chicken wrap recipe that everyone will love? These chicken bacon ranch tortilla pockets are going to become your new go-to lunch recipe!

Hello friends! I’m Liz from Love Grows Wild, and I am so excited to be back today sharing this fantastic dinner idea with you!

These Chicken Bacon Ranch Tortilla Pockets are easy to put together and packed with tons of delicious ranch flavor. Serve them along with ranch dressing to dip the pockets in, and your family will be begging for this meal again and again!

I don’t know about you, but any recipe that starts with the words “chicken bacon ranch” is always a big hit in my house! I love these tortilla pockets because they are so simple to put together and a great way to please the whole family. They are easy enough for little ones to eat, but adults love them just as much!

I just combine the ingredients for the chicken bacon ranch filling and spoon them onto tortilla shells. A little bit of egg wash seals the tortilla pockets, and some olive oil and salt sprinkled on top help them bake to golden, delicious perfection. Since you can never have too much ranch (according to my husband), I like to serve ranch dressing on the side to dip these fun little pockets into. The outside of the tortilla is golden and crispy, and the filling inside is creamy and so full of flavor. My family loves this chicken bacon ranch recipe, and I know yours will too!

Chicken Bacon Ranch Tortilla Pockets

3 cups shredded chicken (rotisserie chicken works great!)

8 slices bacon, cooked and chopped

8 ounce package cream cheese, room temperature

1 packet (1 ounce) ranch dressing mix

1 cup monterey jack cheese, shredded

1/4 cup green onions, chopped

1 egg, beaten with 1 teaspoon water

Preheat oven to 425 degrees and line a baking sheet with foil. In a large bowl, mix the room temperature cream cheese and ranch seasoning. Add chicken, cheese, bacon, and green onions. Stir to combine. Spoon 1/8 of the chicken mixture (about 1/3 cup or so) down the center of the tortilla. Fold up both short ends of the tortilla and fold over one of the long ends. Brush the open edge of the tortilla with beaten egg and fold over creating a rectangular tortilla pocket. Repeat with remaining tortillas and place seam-sides down on the baking sheet. Brush pocket tops with oil and sprinkle with salt. Bake at 425 degrees for 15-18 minutes until golden brown. Serve ranch dressing on the side to dip tortilla pockets.


Chicken and bacon tortilla wraps recipe - Recipes

Viral food trends come and go, but there's one that recently swept the internet that just might be here to stay. TikTok, a well-known social media app that features 60-second videos, has been overwhelmed over the last week with influencers slicing a line into a tortilla and turning the wrap into a quadruple-decker sandwich. This honestly sounded too good to be true, so we had to try it for ourselves.

Unlike some TikTok hacks (we're looking at you, pancake cereal), this one is actually . pretty useful.

Few things are more frustrating than delicately crafting what seems like the perfect wrap, only to realize you stuffed in too many ingredients. You bend in the sides of your tortilla, and crud, the other end isn't long enough to swaddle in your chosen fixings. Thanks to this new-found hack your tortilla struggles are no longer. Instead of adding your toppings to the center of the tortilla, this method requires that you add them to the four quadrants of a tortilla and fold.

It may sound confusing, but it's actually quite simple. Follow the video below, and you'll be a tortilla folding expert in no time.

We tried a chicken, bacon, tomato, lettuce and ranch version of the hack. An iconic combo, if you will, and the folding technique guarantees your wrap won't fall apart

Start by slicing a line from one side of the tortilla to the center, then add the toppings to each section of the tortilla chicken on one quadrant, bacon on another and so on. You'll want to slice the chicken and bacon into small pieces so that it all fits. You should also splay the toppings evenly in one thin layer across their designated section. This ensures that every bite is filled with all four ingredients.

Once the chicken, bacon, tomato and lettuce are added, drizzle each section with ranch. To fold the tortilla, start where you cut the line, then begin folding the tortilla inwards in a circle. Do this four times until you have a triangle shaped wrap. If you haven't explored the world of viral food trends yet, this tortilla hack might blow your mind. To back track and catch yourself up a bit, check out some of the trendiest foods that came from 2020, like cloud bread and whipped coffee.

Chicken Bacon Ranch Wrap

Ingredients

1 10" flour tortilla
2 strips of cooked bacon, broken into bite-sized pieces
1/3 cup iceberg lettuce, chopped
1/4 pound chicken breast, cooked and cut into bite-sized pieces
1/2 tomato, chopped
1/3 cup ranch dressing
Salt and pepper to taste

Using a sharp knife, make a cut from the middle of the tortilla to the right edge.

Place bacon on the bottom right quadrant.

Place lettuce on the bottom left quadrant.

Place chicken on the top left quadrant.

Place tomatoes on the top right quadrant.

Drizzle all ingredients with ranch dressing and season with salt and pepper.

Carefully fold the bacon quadrant over the lettuce. Keep working clock-wise, folding one quadrant over the other until you have a triangle-shaped wrap.

Grill the wrap in a panini press or in a pan and cook over medium heat, flipping once.

Remove from heat once the tortilla has turned a light golden brown, about 3-4 minutes per side.


SEE HOW TO MAKE THIS CALIFORNIA CLUB CHICKEN WRAP HERE:

This chicken wrap is one of those recipes that I know will make it into my “I want to make these again” pile. So easy, and so perfect for a hot summer day. I have been really into super simple, little heat required meals this year, and this one totally falls into that category. The only thing that I was bummed out about with this recipe is that it calls for bacon, and I for some reason had zero bacon on hand when I went to make these. Which I was so sad about, because even though these were so good, I think they would have been even better with that bacon!! (**UPDATE 7/2015 – I included bacon this time!!)

Regardless, though, this chicken wrap was so good. And if you have a rotisserie chicken, or leftover chicken on hand, it makes these even easier. My idea of a perfect summer dinner!

Wrap it up with these other wrap recipes:

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A recent study conducted about chicken meat in Australia revealed some astonishing results.

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Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy. Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards&hellipeven in the city!


Garlic Bacon Chicken Wraps

Some of my favorite things to make and eat at home are inspired by something that I ate in a restaurant somewhere. In this case, I cannot for the life of me remember the name of the place, but I remember that was in Kentville, Nova Scotia and they had a delicious sandwich wrap that I ate all the time. Amazing how one’s memory fades as they get older. Not sure how I feel about this phenomenon. Anyway, I just really liked this sandwich. I took the basic principles of it and made it my own. I make a garlicky marinade for some chicken and grill it. You can also use this method, both equally delicious. Add some veg and honey mustard and you are good to go. This can be made ahead of time and is perfect picnic food. I made this for the grown ups at Ava’s first birthday party and it was a hit. I have made it for years now and I love it just as much as I did in the unnamed cafe.

Marinade for chicken:

1/3 cup olive oil
3 cloves chopped garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning (I used a Tuscan blend, anything would be good though)
3-4 chicken breasts

Let the chicken marinade for an hour or so. Grill or roast. Slice.

1 red pepper, diced
1 head Romaine shredded
6 pieces bacon, cooked and crumbled (I use good thick cut Applewood smoked bacon, but I am a bacon snob.)
Gulden’s Honey Mustard (obviously, you can use any kind of honey mustard that you like, but this one is my hands-down favorite.)
tortillas (I only had the little ones. My “wrap” was more of a taco. It all tastes the same, right?

Assemble your ingredients.

Slather your tortilla with honey mustard. The cafe used mayonnaise also, but, well, you know how I feel about mayo.

Add the rest of the ingredients and you are ready to eat. If you have a normal size tortilla, wrap it up. How hard was that? Easy summer dinner. Or lunch. Perfect for any occasion.


Start with washing the lettuce and cut it into big chunks. Set the lettuce aside. Boil your chicken in hot water for 20 minutes.

Let it cool for 2 minutes and shred the chicken with two forks. Put the chicken in a medium bowl. Add the lettuce to the bowl.

Cut the streaky bacon into thin slices. Add the bacon to the chicken and stir. Then take the dressing and add it to the bowl.

Stir through thoroughly so all of the chicken and lettuce is covered with Caesar dressing. Now take a wrap and scoop 2 to 3 big tablespoons on the tortilla.

Divide some cheese on the wrap. Roll the tortilla in a burrito shape then cut in half. Your dinner is ready to serve.


Preparation

Step 1

In a small bowl mix together mayonnaise, garlic, lemon juice, salt and pepper. Cover and refrigerate for at least 30 minutes before using.

Spread a thin layer of garlic mayonnaise down the center of a tortilla, leaving about 1 to 2 inches from the sides without sauce. Place a slice of Swiss cheese in the center of the sauce. Place 1/4 of the steak on the top of the cheese.

Place some of the crumbled bacon over the chicken and place 1/2 of a romaine lettuce leaf and 1 tomato slice over the bacon. Bring the sides toward the center of the filling. Fold the bottom of the tortilla over the filling and continue to roll until the wrap closes. Repeat with remaining tortillas.


How to Make a Chicken Caesar Wrap

All of these ingredients can be bought pre-made at your local grocery store, but if you really want to be Queen, or King, of the Kitchen we have more recipe posts that you can use to make your own Caesar dressing & croutons , Homemade Tortillas and even a quick way to cook your bacon .

TOSS. After preparing your lettuce, chicken, and bacon, add them to a bowl with the rest of the filling ingredients and toss with Caesar salad dressing.

WRAP. Spoon mixture into tortillas and wrap.

Make Them Healthy

Wraps are an easy, quick and healthy lunch or dinner idea. Being able to customize these wraps makes them even more appealing, but you can make them even more healthy by changing a few of the ingredients:


Recipes for Tortilla Wraps for Kids

Healthy Lunches for Kids!

Whether your child is a fussy eater or not, sandwiches can still get a bit boring after a while. Wraps make a great alternative, and kids love the tactile nature of grabbing a tortilla and stuffing it with their chosen filling. So if you&aposre serving them at home, get the kids to help, or put the fillings out in help-yourself bowls and let them tuck in! They also make great lunchbox fillers.

43. Sticky Mash-Up Tortilla Wraps

Born out of enticing my toddler to try new things, this tortilla is great for chopping and changing ingredients to keep things interesting, and perfect for kids, especially when introducing little ones to wraps. Simply spread honey, jam, peanut butter, chocolate spread or Nutella onto a soft tortilla, and combine with a complementary fruit like mashed or sliced banana, or strawberries.

44. Mini Bean & Vegetables Enchilladas

1. Heat 1 tablespoon vegetable oil in a frying pan, and add 1/2 a chopped onion, 1 crushed garlic clove, and, if your child doesn&apost mind hot food, also add 1/4 of a finely chopped red chilli. Cook for 3 minutes on a gentle heat.

2. Roughly chop 200g refried beans or canned red kidney beans. Add to the frying pan with 125g cooked sweetcorn and 200g of canned chopped tomatoes. Season and cook over a medium heat for 5 minutes, and sprinkle with a little parsley.

3. Preheat the grill to high. Divide the filling between 4 small tortillas, roll up and then top with about 45g grated cheese. Heat in the oven for about 6 minutes, then grill them until golden.

45. Happy Days Tortilla Wraps

Pick your filling and then have fun decorating the wrap! Introduce toddlers or kids to tortilla wraps by stuffing with favourite fillings like ham and grilled cheese, turkey and ham, egg mayo, chicken or turkey salad, chicken salsa, tuna salad and so on, then create a face on your final wrapped tortilla using ketchup, cherry tomatoes, peppers, cheese, raisins and more. Or turn the wraps into boats by creating a sail out of cheese slices and peppers - use a cocktail stick as a mast with a triangular-shaped cheese slice as the sail, and a tiny triangle of red, green or yellow pepper as the flag on top. If feeding to young children, remove the cocktail stick before they eat.