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Chicken Bacon Ranch Wrap

Chicken Bacon Ranch Wrap

A delicious weekend lunch or weeknight dinner the whole family will love!

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20 min
Prep Time
03 hrs 10 min
Total Time


Ranch Dressing

1/4 cup mayonnaise

2 tablespoons sour cream

2 tablespoons buttermilk  

1 tablespoon chopped fresh parsley leaves

1 teaspoon chopped fresh dill  

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon ground red pepper

Crispy Chicken Tenders

8 ounces chicken tenders

1 cup buttermilk  

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon paprika

3/4 cup panko bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon paprika


4 (10-inch) large flour tortillas

8 (3/4-ounce) slices Land O Lakes® Sharp Cheddar American Blend

2 cups chopped romaine lettuce leaves

8 slices bacon, crisply cooked, crumbled

1 medium (1/2 cup) tomato, chopped


 *Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups. Let stand 5 minutes. Use 2 tablespoons for dressing and 1 cup for chicken tenders. **Substitute 1/2 teaspoon dried dill weed.

How to make

  1. STEP 1

    Combine all ranch dressing ingredients in bowl; refrigerate at least 2 hours or overnight.

  2. STEP 2

    Combine, chicken tenders, buttermilk, salt, pepper and 1/4 teaspoon paprika in large resealable plastic food bag. Seal bag; shake until chicken is well coated. Refrigerate at least 2 hours or overnight.

  3. STEP 3

    Heat oven to 400ºF. Lightly grease baking sheet; set aside.

  4. STEP 4

    Combine panko bread crumbs, Parmesan cheese and 1/2 teaspoon paprika in shallow dish.

  5. STEP 5

    Remove chicken tenders from buttermilk mixture. Coat each with bread crumb mixture. Place onto prepared baking sheet; spray chicken lightly with no-stick cooking spray. Bake 12-15 minutes or until internal temperature is 165ºF and tenders are golden brown.

  6. STEP 6

    Cool 5 minutes. Slice chicken tenders into 1/4-inch thick strips.

  7. STEP 7

    Spread each tortilla with 2 tablespoons ranch dressing; top each with 2 slices cheese, 1/2 cup lettuce, 1/4 chicken, 2 tablespoons crumbled bacon and 2 tablespoons chopped tomatoes. Roll up tortillas, burrito-style, tucking in sides as you roll.

  8. STEP 8

    Heat 12-inch skillet over medium heat. Place wraps into skillet, seam-side down. Cook, turning once, 2-4 minutes or until golden brown and crisp on both sides. Remove from skillet; let stand 1-2 minutes.

  9. STEP 9

    Secure wrap with toothpicks. Cut each wrap diagonally in half before serving.

Tip #1

To make ahead, prepare chicken tenders as directed. Cool. Place into resealable plastic freezer bags; freeze. To reheat frozen tenders, bake at 350°F, 10-12 minutes or until heated through.

Nutrition (1 serving)

670 Calories
33 Fat (g)
100 Cholesterol (mg)
1940 Sodium (mg)
55 Carbohydrates (g)
3 Dietary Fiber
38 Protein (g)
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