Dinner

Grilled Chicken Wrap with Bacon, Ranch, and Fresh Veggies Recipe

Bylina moretti February 12, 2026February 12, 2026

Introduction

This grilled chicken wrap is a quick and flavorful meal perfect for busy weeknights. Packed with juicy seasoned chicken, fresh veggies, crispy bacon, and creamy ranch, it’s a satisfying wrap everyone will enjoy.

A close-up of a wrap held by a woman's hand, showing three visible layers inside a soft, light beige tortilla. The innermost layer consists of white grilled chicken pieces with some browned edges. Surrounding the chicken are bright green fresh lettuce leaves, pieces of red tomato, and diced purple onion. On top of the chicken and veggies, there is a drizzle of creamy white sauce adding a moist texture. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts (sliced in half)
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon oil
4 large flour tortillas
2 cups romaine lettuce
1 Roma tomato (sliced)
4 slices bacon (cooked and crumbled)
1 small onion (thinly sliced)
½ cup ranch dressing

Instructions

Step 1: Brush the chicken with oil, then season evenly with chili powder, garlic powder, cumin, salt, and pepper.
Step 2: Preheat the grill to medium-high heat and lightly oil the grates.
Step 3: Grill the chicken for about 6 minutes per side, until cooked through and nicely charred.
Step 4: Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
Step 5: Warm the tortillas until soft and pliable.
Step 6: Layer lettuce, tomato, bacon, onion, sliced chicken, and ranch down the center of each tortilla.
Step 7: Fold in the sides and roll tightly into wraps. Serve right away.

Tips & Variations

For extra flavor, marinate the chicken in ranch dressing for 30 minutes before grilling.
Substitute flour tortillas with whole wheat or spinach wraps for a healthier twist.
Add sliced avocado or shredded cheese for more richness.
Use a grill pan if you don’t have an outdoor grill.

Storage

Wrap leftovers tightly in foil or plastic wrap and refrigerate for up to 2 days. To reheat, warm in a skillet over low heat or microwave briefly until heated through. For best texture, reheat without the lettuce and add fresh greens after warming.

How to Serve

A close-up of a wrap held by a woman's hand showing three main layers from inside out: fresh green lettuce close to the soft light beige tortilla, followed by light grilled chicken chunks with some browning, mixed with small pieces of bright red tomato and white and purple onion, all topped with white creamy sauce drizzled lightly. The texture of the wrap is smooth with some softness, and the background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy during grilling. Adjust cooking time slightly as thighs may take a bit longer.

How do I keep the tortillas from tearing when wrapping?

Warming the tortillas until soft makes them pliable and less likely to tear. Use medium heat and wrap them in foil or a clean towel to retain moisture while warming.