Chicken Bacon Ranch Chopped Wrap

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Nothin beats a classic CBR. Grilled chicken thighs, crispy bacon, sliced pepper jack, lettuce and tomato, all chopped up with my homemade ranch and toasted in a big tortilla. It’s the chicken bacon ranch sandwich you already love, just in chopped wrap form.

Watch me make it

Why you’ll love this chicken bacon ranch wrap

Chicken, bacon and ranch. You already know it works. Grilling the thighs gives you that smoky char, the pepper jack brings a little kick, and the ranch gets into every bite once you chop it all together. One batch makes 4 big wraps, so you’re set for a couple lunches.

What you need for a chicken bacon ranch chopped wrap

Chicken thighs seasoned with salt, pepper, garlic powder and paprika. A package of bacon, a head of lettuce, one tomato and a quarter pound of sliced pepper jack. Then my homemade ranch (recipe below, it takes five minutes) and 4 XL tortillas.

My homemade ranch

I make my own ranch for these and it’s not close to the bottled stuff. Fresh herbs and buttermilk make it way brighter, and you’ll have extra for dipping all week.

How to make my homemade ranch

• 1 cup mayo
• 1 cup sour cream
• 1 cup buttermilk
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, chopped
• 1 garlic clove, grated
• Juice of 1/2 lemon
• Salt
• Pepper

Finely chop the herbs. Whisk the mayo, sour cream and buttermilk until smooth, then stir in the herbs, garlic and lemon juice. Season with salt and pepper and stick it in the fridge while you cook so the flavors come together.

How to make a chicken bacon ranch chopped wrap

1. Make the ranch first so it has time to chill.
2. Season the chicken and grill it over medium-high heat, 5–7 minutes per side, until it hits 165°F. Let it rest, then dice it.
3. Bake the bacon at 400°F for 12–15 minutes and drain it on a paper towel.
4. Lay down the shredded lettuce on a cutting board and pile on the chicken, bacon, pepper jack and tomato.
5. Drizzle on a generous amount of ranch, hit it with salt and pepper and chop it all together until it’s bite-sized.
6. Warm the tortilla, fill it, roll it up tight and toast it in a pan a couple minutes per side until golden.

Pro tips

Let the chicken rest a few minutes before you dice it so the juices stay in the meat and not all over your board. Bake the bacon instead of frying it, it comes out flatter and crispier and chops way easier. When you toast the wrap, put it seam-side down first so it seals shut.

What you’ll need

• A grill
• A baking sheet
• Paper towels
• A mixing bowl and whisk
• A cutting board and knife
• A large pan for toasting

See the gear I cook with on my Shop page.

Chicken bacon ranch wrap FAQ

Can I make it without a grill?

Yep. Cook the chicken in a skillet or grill pan over medium-high heat, 5–7 minutes per side, until it hits 165°F.

Can I use chicken breasts?

You can, but thighs stay juicier after you chop them. If you go with breasts, pull them right at 165°F so they don’t dry out.

Can I use store-bought ranch?

Sure, but try the homemade one at least once. It takes five minutes and it’s a big upgrade.

If you like this one, try my Buffalo Chicken Bacon Ranch Chopped Wrap or my Chopped Chicken BLT Wrap next.

Chicken Bacon Ranch Chopped Wrap

Grilled chicken thighs, crispy bacon, sliced pepper jack, lettuce and tomato chopped together with my homemade ranch and toasted in a big tortilla.

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 large wraps

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 2 lbs boneless, skinless chicken thighs
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 tsp paprika

Assembly

• 1 package bacon
• 1 head lettuce shredded
• 1 tomato sliced
• 1/4 lb sliced pepper jack cheese
• 1/2 cup my homemade ranch recipe below
• salt and pepper to taste
• 4 XL tortillas

My Homemade Ranch

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

Equipment

• Grill
• Baking sheet
• Paper towels
• Mixing bowl and whisk
• Cutting board
• Knife
• Large pan for toasting

Method

 

Ranch

1. Whisk the mayo, sour cream and buttermilk until smooth. Stir in the dill, parsley, chives, garlic and lemon juice, season with salt and pepper, and refrigerate while you cook.

Chicken

1. Season the chicken with salt, pepper, garlic powder and paprika.
2. Grill over medium-high heat for 5–7 minutes per side, until it hits 165°F. Let it rest, then dice it.

Bacon

1. Lay the bacon on a baking sheet and bake at 400°F for 12–15 minutes until crispy. Drain on a paper towel.

Assembly

1. Shred the lettuce and lay it down on a cutting board.
2. Pile on the diced chicken, bacon, pepper jack and tomato.
3. Drizzle a generous amount of ranch over everything and season with salt and pepper.
4. Chop it all together until it’s fully mixed and bite-sized.
5. Warm the tortilla, scoop the mix into the middle, fold in the sides and roll it up tight.
6. Toast in a pan a couple minutes per side until golden and crispy.

Notes

Let the chicken rest before you dice it. It stays juicy and doesn’t water down the chop.

Bake the bacon. It comes out flatter and crispier than pan-fried and chops better.

Toast seam-side down first. It seals the wrap shut.

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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