Crispy Chicken Bacon Ranch Wraps

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Tired of the same old lunch each day?  These Crispy Chicken Bacon Ranch Wraps will solve that problem!

Did you guys see the news that Kermit the Frog was recently fired?  Well, not Kermit.  The voice of Kermit.  Apparently there was a creative difference in opinion regarding the future of the Muppets.  But that got me thinking.  How exactly does one become a cartoon voice?  At what point do you decide, hey, I’m going to be the voice of a cartoon character?  Don’t get me wrong here.  I think it’s awesome!  I’ve just never thought about the career path for cartoon actors.  Do you have to work your way up through the ranks?  For instance, do you have to prove yourself as Rizzo the Rat and then the Swedish Chef before applying for the job as Kermit?  Or do you just go straight the top when you realize you have the ability to speak like a cartoon frog?

Speaking of jobs, I’m pretty certain Curt will have a career in the music industry.  Whenever we turn on music in the kitchen (which is quite often), he starts dancing and bopping and doing all sorts of creative, new moves.  Heck, his dance moves put mine to shame…and I’ve got a good 35 years on him!  His toy pianos are his current favorite toys, and he insists on playing both of them at the same time.  These are little keyboard-style pianos, so he sits on the floor with a keyboard on each side.  I’m not saying the music he produces is good, but it is music.  And it sounds like a bit of a ruckus.

The other day, I was in the kitchen listening to Curt create “music” while making these Crispy Chicken Bacon Ranch Wraps.  We’ve been on a wrap kick for the past week or so.  Wraps are so easy to make, and you can have fun with the filling.  For us, we always start with Flatout flatbreads as our base.  For these Chicken Bacon Ranch Wraps, we used Flatout’s Light Italian Herb wraps.  These wraps are quite tasty, and each one is only 90 calories with 9g of protein.  That’s a nice, easy way to keep lunches and dinners on the healthy side!

I grilled up a couple of chicken breasts and then layered these wraps with a bit of bacon, shredded cheese, lettuce, tomatoes and of course ranch dressing.  And to mix things up a bit, I toasted these Crispy Chicken Bacon Ranch Wraps in a grill pan for a couple of minutes.  The result was delicious!  Think overstuffed quesadilla kinda delicious.  We tried to get Robbie to nibble on a wrap, but he’s still being a pretty picky eater when it comes to anything other than fruit.  That’s ok.  He’ll come around.  In the meantime, Laura and I chowed down on these wraps for lunch while Curt entertained us with an original musical performance.

Quick note: I brushed the chicken breasts with a bit of olive oil and then seasoned ’em with salt, pepper and dried oregano.  But you could go any direction with the spices here.  And if it happens to be cold outside, then you could skip the grill and just cook the chicken in a pan indoors.  Want to recreate these Crispy Chicken Bacon Ranch Wraps?  And make sure to find a 2-year-old to play piano for you while you eat these wraps.  It’s almost like dining out at a nice restaurant while someone plays a piano in the background.  Almost!

Crispy Chicken Bacon Ranch Wraps


  • 8 slices thick-cut bacon
  • 2 boneless, skinless chicken breasts
  • 4 Flatout Light Italian Herb Wraps
  • 1 cup Monterey Jack cheese, shredded
  • ¼ cup green onions, sliced
  • 1 cup Romaine lettuce leaves, torn
  • 2 Roma tomatoes, diced
  • ⅔ cup ranch dressing


  1. Using a large sauté pan, cook bacon until crispy; pat dry and set aside.
  2. Meanwhile, grill or cook chicken breasts until fully cooked; let cool before slicing into ½” strips.
  3. Lay Flatout wraps out and top each with several slices of chicken along with shredded Monterey Jack, green onions, lettuce leaves, tomatoes, bacon and ranch dressing. Fold/Roll wraps tightly.
  4. Brush a grill pan with oil and then place over medium-high heat until hot. Place wraps in pan and cook for 2-3 minutes per side, or until slightly crispy.
  5. Remove from heat, slice and serve.


Before grilling, I brushed the chicken breasts with a bit of olive oil and then seasoned ’em with salt, pepper and dried oregano. But you could go any direction using your favorite spices here!

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