This chopped chicken bacon ranch wrap combines crispy chicken nuggets, bacon, lettuce, and melted mozzarella in a flour tortilla, then pan-toasted until golden and warm. It's a no-cook-protein shortcut meal that comes together in minutes.
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On a large cutting board, place the cooked crispy chicken nuggets and cooked bacon.
Roughly chop the chicken and bacon.
Add the lettuce and mozzarella cheese to the board.
Continue chopping all the ingredients together.
Drizzle the ranch dressing over the mixture.
Using a large knife or a bench scraper, continue to chop everything together until it's a fine, well-combined mixture.
Scoop the chopped filling onto the center of a large flour tortilla.
Fold the tortilla tightly into a wrap or burrito shape.
Melt butter in a non-stick pan over medium heat. Place the wrap seam-side down in the hot pan.
Toast the wrap for 1-2 minutes per side, until golden brown and crispy.
Remove the wrap from the pan, slice in half, and serve immediately.
Store leftover cooked wrap refrigerated in an airtight container up to 2 days; reheat in a skillet over low heat for 2 minutes per side.
skillet or non-stick pan · cutting board and knife
Yes. Whole wheat, spinach, or smaller corn tortillas work; adjust cooking time as thinner tortillas brown faster.
Chopping keeps fillings distributed evenly and helps the wrap cook through. Rough 1/2-inch pieces work best for texture.
Medium heat prevents burning; aim for 2–3 minutes per side until the tortilla is golden and the cheese is melted.
Assemble the wrap up to 2 hours ahead and refrigerate. Toast just before eating for best texture.
Use a gluten-free flour tortilla as the base; all other ingredients are naturally gluten-free.
