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Buffalo chicken bacon ranch chopped wrap cut in half, filled with crispy chicken, tomato, cheddar and lettuce

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
Total Time 30 minutes
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.