Make this satisfying Chicken Bacon Ranch Wrap using the air fryer for a perfectly crispy texture. This recipe is fast, uses simple ingredients, and delivers a flavorful meal ideal for busy weeknights or quick lunches.
Author:jaxriley
Prep Time:10 min
Cook Time:6 min
Total Time:16 min
Yield:2 servings 1x
Category:Lunch
Method:Air Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 large flour tortillas
1 cup cooked chicken breast, shredded or diced
4 slices bacon, cooked until crispy and crumbled
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1/4 cup creamy ranch dressing
1 cup shredded lettuce
1/4 cup diced tomato (optional)
Cooking spray
Instructions
Prepare the chicken: If using raw chicken, cook it first (baking or pan-frying works well) and shred or dice it. If using pre-cooked chicken, ensure it is warm.
Cook the bacon: Cook bacon until very crispy. Drain on paper towels and crumble it.
Assemble the filling: In a bowl, combine the cooked chicken, crumbled bacon, cheddar cheese, mozzarella cheese, and ranch dressing. Mix gently until everything is coated.
Fill the tortillas: Lay out the flour tortillas. Divide the chicken mixture evenly between the two tortillas, placing it down the center. Add lettuce and tomato, if using, over the filling.
Fold the wraps: Fold in the sides of the tortilla first, then tightly roll the wrap from the bottom up.
Air fry for crispiness: Lightly spray the outside of each wrapped tortilla with cooking spray. Place the wraps seam-side down in the air fryer basket.
Cook at 375°F (190°C) for 4 to 6 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
Serve immediately for the best texture.
Notes
For a high protein lunch idea, substitute Greek yogurt for half of the ranch dressing.
If you do not have an air fryer, you can toast the wraps in a dry skillet over medium heat for 2-3 minutes per side until golden.
Use rotisserie chicken to make this a true 10-minute meal prep wrap.