Make this satisfying crispy chicken bacon ranch wrap using your air fryer for a quick, flavorful lunch or weeknight dinner. This recipe focuses on achieving a perfect crunch.
Author:ava_sinclair
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:2 servings 1x
Category:Lunch
Method:Air Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 large flour tortillas
1 cup cooked chicken breast, shredded or diced
4 slices bacon, cooked crispy and crumbled
1/4 cup shredded cheddar or mozzarella cheese
1/4 cup shredded lettuce (romaine or iceberg for crunch)
1 teaspoon olive oil or cooking spray (for crisping)
Instructions
If your chicken is not already cooked, cook it first. For extra flavor, season the chicken lightly before cooking.
Cook the bacon until it is very crispy. Crumble the bacon and set aside.
In a small bowl, combine the shredded chicken, crumbled bacon, cheese, and ranch dressing. Mix until everything is evenly coated.
Lightly spray one side of each tortilla with olive oil or cooking spray. This helps achieve a crispy exterior.
Place the tortillas oil-side down in the air fryer basket. Cook at 350°F (175°C) for 2 minutes to warm them slightly.
Remove the tortillas. Divide the chicken mixture evenly between the two tortillas, placing it down the center. Top with shredded lettuce.
Fold the sides of the tortilla inward, then tightly roll the wrap from the bottom up.
Place the rolled wraps seam-side down back into the air fryer basket. Spray the top lightly with oil.
Air fry at 375°F (190°C) for 3 to 5 minutes, or until the outside of the tortilla is golden brown and crispy.
Slice in half and serve immediately for the best texture.
Notes
For a high-protein version, use Greek yogurt instead of traditional ranch dressing, or choose high-protein tortillas.
If you do not have an air fryer, you can grill the assembled wraps in a skillet over medium heat for 2-3 minutes per side until golden and the cheese melts.
Use rotisserie chicken to cut down on prep time for this quick meal.