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Crispy Honey Mustard Chicken Bacon Ranch Wraps

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These crispy honey mustard chicken bacon ranch wraps are the perfect quick and easy weeknight dinner, featuring tender chicken, crispy bacon, creamy ranch, and a tangy honey mustard sauce, all pan-fried to golden perfection.

Ingredients

Scale
  • ½ cup mayonnaise (Duke’s or Hellmann’s preferred)
  • ¼ cup Dijon mustard (Grey Poupon or similar)
  • 3 tablespoons honey
  • 1 tablespoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken recommended)
  • 8 slices bacon (thick-cut preferred)
  • 4 large flour tortillas (burrito-sized, about 10 inches)
  • 1 cup shredded lettuce (iceberg or romaine)
  • 1 cup shredded cheddar cheese (or Mexican blend)
  • ¼ cup ranch dressing
  • 2 tablespoons butter, softened

Instructions

  1. Cook the bacon: Place bacon slices in a cold skillet and turn heat to medium. Cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into bite-sized pieces. Leave about 1 tablespoon of bacon grease in the pan.
  2. Make the honey mustard sauce: While bacon cooks, combine mayonnaise, Dijon mustard, honey, yellow mustard, apple cider vinegar, garlic powder, and smoked paprika in a small bowl. Whisk until smooth. Season with salt and pepper to taste. Set aside about ¼ cup for dipping.
  3. Prepare the chicken: If using rotisserie chicken, remove skin and shred meat into bite-sized pieces. If using leftover cooked chicken, dice into small cubes.
  4. Assemble the wraps: Lay a tortilla flat. Spread about 2 tablespoons of honey mustard sauce in the center, leaving a 2-inch border. Top with ½ cup shredded chicken, 2 tablespoons crumbled bacon, ¼ cup shredded cheese, and a handful of lettuce. Drizzle with about 1 tablespoon of ranch dressing.
  5. Roll the wraps: Fold the sides of the tortilla inward, then fold the bottom flap up over the filling. Roll tightly away from you, tucking as you go, until sealed. Repeat with remaining tortillas.
  6. Pan-fry the wraps: Spread a thin layer of softened butter on the outside of each wrap. Heat skillet over medium heat. Place wraps seam-side down in the hot pan. Cook for 2-3 minutes per side, until golden brown and crispy and cheese is melted.
  7. Rest and slice: Transfer cooked wraps to a cutting board and let rest for 1-2 minutes. Slice diagonally with a sharp knife and serve with reserved honey mustard sauce for dipping.

Notes

Warm tortillas slightly before assembling to prevent tearing. For extra crispiness, use a cast iron skillet. If wraps brown too fast but cheese isn’t melted, lower heat to medium-low. Double the honey mustard sauce for extra dipping.

Nutrition

Keywords: crispy honey mustard chicken bacon ranch wraps, easy chicken wraps, weeknight dinner, pan-fried wraps, honey mustard sauce

Find it online: https://tablemira.com/crispy-honey-mustard-chicken-bacon-ranch-wraps-best-easy-recipe/