There are few combinations better than grilled chicken, crispy bacon, homemade ranch, and melted cheese wrapped up in a warm tortilla. This Grilled Chicken Bacon Ranch Wrap is simple enough for a quick lunch but hearty enough for dinner, and that final trip back onto the grill gives it an incredible crispy exterior.
Whether you're meal prepping for the week or feeding a hungry crowd after a cookout, this wrap always disappears fast.
Ingredients
- 4 chicken thighs
- 6 slices thick-cut bacon
- Crove Food Co. Poultry Rub & Seasoning
- 1 bottle Allegro Original Marinade
- 1 cup shredded Colby Jack cheese
- Large flour tortillas
- Lettuce, shredded
Homemade Ranch
- 1 packet Hidden Valley Ranch Seasoning
- 1 cup mayonnaise
- 1 cup whole milk
- 1 clove garlic, grated
Optional: sliced tomatoes, avocado, or red onion for extra freshness.
Instructions
1. Marinate the Chicken
Place the chicken breasts into a large zip-top bag and pour in the Allegro Original Marinade. Refrigerate for 1-4 hours to let the flavors soak in.
2. Cook the Bacon
Preheat your oven to 375°F. Arrange the bacon on a baking sheet and bake for 20-25 minutes, or until crispy. Transfer to a paper towel-lined plate and set aside.
3. Make the Homemade Ranch
In a medium bowl, whisk together the mayonnaise, whole milk, Hidden Valley Ranch Seasoning, and grated garlic until smooth and creamy. Refrigerate until ready to use.
4. Grill the Chicken
Remove the chicken from the marinade and season both sides generously with Crove Food Co. Poultry Rub & Seasoning.
Preheat your grill for high heat cooking and grill the chicken until it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing into thin strips.
5. Build the Wraps
Lay out a large flour tortilla and layer on:
- Shredded Colby Jack cheese
- Sliced grilled chicken
- Crispy bacon
- Shredded lettuce
- A generous drizzle of homemade ranch
Fold the sides in and roll tightly into a wrap.
6. Finish on the Grill
Place the wraps back onto the grill and cook for about 60 seconds per side, just long enough to toast the tortilla and melt the cheese inside.
Slice in half and serve immediately.