Buffalo Chicken Bacon Ranch Chopped Wrap

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The perfect game day snack. Crispy chicken gets chopped with bacon, cheddar cheese, lettuce, tomatoes, buffalo sauce and ranch before getting stuffed into an XL tortilla, wrapped up and toasted to perfection. Chicken bacon ranch is an unstoppable combo. Add buffalo sauce and stuff it into a wrap and it’s even better. Makes 3 large wraps in about 30 minutes.

Watch me make it

Why you’ll love this buffalo chicken bacon ranch chopped wrap

• An unstoppable combo. Chicken, bacon and ranch, with buffalo sauce for a kick.
• Game day ready. Easy to make, easy to eat, and built for a crowd.
• Easy shortcut. Frozen breaded chicken goes straight in the oven or air fryer.
• Feeds a crowd. One batch makes 3 large wraps in about 30 minutes.

What you need for a buffalo chicken bacon ranch chopped wrap

• Crispy chicken: I use Just Bare Lightly Breaded Chicken Breast Strips, baked or air-fried until golden and crispy.
• Bacon: One package, baked in the oven and drained.
• Buffalo sauce and homemade ranch: A generous drizzle of each. My homemade ranch recipe is below, or use your favorite store-bought.
• Lettuce and tomato: Shredded lettuce and a diced tomato for crunch and freshness.
• Shredded cheddar: A quarter pound, chopped right in.
• XL tortillas: Warm them first so they wrap without tearing.

Why make your own ranch

• Fresh herb flavor. Fresh dill, parsley and chives taste brighter than any bottle.
• You control it. Adjust the salt, garlic and lemon until it tastes exactly how you like it.
• Creamy and tangy. Mayo, sour cream and buttermilk give it the perfect thick, drizzly texture.
• It makes extra. Use the leftovers for dipping wings, fries and veggies all week.

How to make homemade ranch

Finely chop 2 tablespoons each of fresh dill, parsley and chives. Whisk together 1 cup each of mayo, sour cream and buttermilk until smooth, then stir in the herbs, 1 grated garlic clove and the juice of half a lemon. Season with salt and pepper, cover and refrigerate while you cook so the flavors come together.

How to make a buffalo chicken bacon ranch chopped wrap

1. Make the homemade ranch and let it chill.
2. Cook the chicken in the oven or air fryer until golden brown and crispy.
3. Bake the bacon at 400°F for 12 to 15 minutes, then drain it on a paper towel.
4. Build the board: shredded lettuce, chicken, bacon, tomato and cheddar.
5. Sauce and chop: drizzle with buffalo sauce and ranch, then chop until well combined.
6. Wrap it and toast it in a pan for a few minutes on each side until crispy.

Pro tips

• Drain the bacon. Letting it rest on a paper towel keeps extra grease out of the wrap.
• Cook the chicken until crispy. It will hold its crunch better once it’s chopped and sauced.
• Don’t skip warming the tortilla. A cold tortilla will crack and rip when you try to roll it.

What you’ll need

• A baking sheet
• An oven or air fryer
• Paper towels
• A cutting board and knife
• A large pan for toasting

See the gear I cook with on my Shop page.

Buffalo chicken bacon ranch chopped wrap FAQ

What chicken do you use?

I use Just Bare Lightly Breaded Chicken Breast Strips, baked or air-fried according to the package until golden and crispy.

Can I use store-bought ranch?

Yes, but homemade is worth it. Fresh herbs, buttermilk and lemon make it much brighter and creamier.

How spicy is it?

It depends on your buffalo sauce. The ranch and cheddar help cool it down.

How do I keep the wrap from getting soggy?

Drain the bacon well, cook the chicken until it’s crispy, and warm the tortilla before you fill it.

Buffalo Chicken Bacon Ranch Chopped Wrap

The perfect game day snack. Crispy chicken chopped with bacon, cheddar, lettuce and tomato, tossed in buffalo sauce and ranch, and toasted in an XL tortilla.

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 3 large wraps

Ingredients Equipment Method Notes

Ingredients

  

Homemade Ranch

• 1 cup mayo
• 1 cup sour cream
• 1 cup buttermilk
• 2 tbsp fresh dill chopped
• 2 tbsp fresh parsley chopped
• 2 tbsp chives chopped
• 1 clove garlic grated
• 1/2 lemon juiced
• salt to taste
• pepper to taste

Chicken & Bacon

• 1 bag Just Bare Lightly Breaded Chicken Breast Strips
• 1 package bacon

Sauces

• 1/2 cup buffalo sauce
• 1/2 cup homemade ranch from above, or store-bought

Assembly

• 3 XL tortillas
• 1 head lettuce shredded
• 1 tomato diced
• 1/4 lb cheddar cheese shredded

Equipment

• Baking sheet
• Oven or air fryer
• Paper towels
• Cutting board
• Knife
• Large pan for toasting

Method

 

Make the homemade ranch

1. Finely chop the dill, parsley, and chives.
2. In a bowl, whisk together the mayo, sour cream, and buttermilk until smooth.
3. Stir in the herbs, grated garlic, and lemon juice. Season with salt and pepper to taste.
4. Cover and refrigerate while you cook so the flavors come together.

Cook the chicken

1. Bake or air-fry the chicken according to package instructions until golden brown and crispy.

Cook the bacon

1. Preheat your oven to 400°F and place 1 package of bacon on a baking sheet.
2. Cook for 12–15 minutes and remove once the bacon is done to your liking.
3. Remove from the sheet pan and place on a paper towel to drain the fat.

Assembly

1. On a large cutting board, add the shredded lettuce, chicken, bacon, tomato, and cheese, then drizzle with buffalo sauce and ranch.
2. Chop it all up and mix until well combined, then transfer to a bowl.
3. Warm up a large tortilla and put a few scoops of the mixture in.
4. Wrap it all up tightly and toast in a pan for a few minutes on each side to get nice and crispy.

Notes

Drain the bacon. Letting it rest on a paper towel keeps extra grease out of the wrap.

Cook the chicken until crispy. It will hold its crunch better once it’s chopped and sauced.

Don’t skip warming the tortilla. A cold tortilla will crack and rip when you try to roll it.

Make the ranch first. It gets better as it chills and the herbs have time to flavor the dressing. You’ll have extra, so keep the leftovers covered in the fridge.

About the Author

Hey, I’m Dom. This is where I share the weeknight dinners I actually make, from chop wraps to soups and game-day food. More about me.

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