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Crispy Air Fryer Chicken Bacon Ranch Wraps

Close-up of a grilled chicken bacon ranch wrap cut in half, showing layers of chicken, bacon, lettuce, and ranch dressing.

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Make satisfying chicken bacon ranch wraps using the air fryer for a crispy texture. This recipe is quick, perfect for a weeknight dinner or a hearty lunch.

Ingredients

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  • 2 cups cooked chicken, shredded or diced
  • 8 slices bacon, cooked crispy and crumbled
  • 4 large flour tortillas
  • 1 cup shredded cheddar or mozzarella cheese
  • 1/2 cup ranch dressing (plus extra for dipping)
  • 1/4 cup red onion, finely diced (optional)
  • 1 cup shredded lettuce
  • 2 tablespoons butter, melted (for toasting)

Instructions

  1. Prepare your ingredients: Ensure the chicken is cooked and the bacon is crispy. If using raw chicken, cook it first.
  2. In a medium bowl, combine the cooked chicken, crumbled bacon, ranch dressing, and diced red onion (if using). Mix until the chicken is evenly coated.
  3. Lay a tortilla flat. Place one-fourth of the chicken mixture down the center. Top the mixture with shredded cheese and a small amount of lettuce.
  4. Fold the sides of the tortilla inward, then tightly roll the tortilla from the bottom up to seal the wrap. Repeat for the remaining three wraps.
  5. Brush the outside of each wrap lightly with melted butter.
  6. Place the wraps seam-side down in the air fryer basket in a single layer. Do not overcrowd the basket; work in batches if necessary.
  7. Air fry at 375°F (190°C) for 4 to 6 minutes, flipping halfway through, until the tortilla is golden brown and crispy.
  8. Slice the wraps in half diagonally and serve immediately with extra ranch dressing for dipping.

Notes

  • For a higher protein option, use Greek yogurt-based ranch dressing or substitute half the chicken with cottage cheese.
  • If you do not have an air fryer, you can toast the wraps in a dry skillet over medium heat until golden brown on both sides.
  • Use rotisserie chicken to make this an even faster lunch recipe.

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