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Chicken bacon ranch chopped wrap cut in half showing grilled chicken, bacon, pepper jack, lettuce, tomato and ranch

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.
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Cook Time 30 minutes
Total Time 30 minutes
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.