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Crispy Air Fryer Chicken Bacon Ranch Wraps

Close-up of a perfectly grilled chicken bacon ranch wrap cut in half, showing chunks of chicken, bacon, and spinach.

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

Ingredients

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  • 4 large flour tortillas
  • 2 cups cooked chicken breast, shredded or diced
  • 8 slices bacon, cooked crispy and crumbled
  • 1 cup shredded cheddar or mozzarella cheese
  • 1/2 cup ranch dressing (homemade or store-bought)
  • 1/2 cup fresh spinach leaves
  • 1/4 cup red onion, thinly sliced (optional)
  • 1 tablespoon butter or cooking spray

Instructions

  1. Prepare your ingredients: Cook the bacon until crispy, then crumble it. Shred or dice the cooked chicken.
  2. Assemble the wraps: Lay out one tortilla. Spread about 2 tablespoons of ranch dressing evenly over the surface.
  3. Layer the fillings: Top the ranch with a portion of shredded chicken, crumbled bacon, cheese, and a few spinach leaves. Add a few slices of red onion if you are using it.
  4. Fold the wrap: Fold in the sides of the tortilla first, then tightly roll the wrap from the bottom up. Repeat for the remaining three wraps.
  5. Air fry the wraps: Lightly brush the outside of each wrap with melted butter or spray with cooking spray. Place the wraps seam-side down in the air fryer basket, ensuring they do not overlap.
  6. Cook until golden: Air fry at 375°F (190°C) for 4 to 6 minutes, flipping halfway through, until the tortilla is golden brown and crispy.
  7. Serve immediately: Slice the crispy chicken bacon ranch wraps in half and serve while warm.

Notes

  • For extra flavor, toss the cooked chicken with a teaspoon of your favorite dry ranch seasoning mix before assembling.
  • 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 10-minute lunch idea.

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