Chicken Club Wrap
/
INGREDIENTS
10‑inch large burrito tortilla (1): Soft, flexible, and mild — the perfect blank canvas that lets all the fillings shine.
Ranch dressing (2½ tablespoons): Cool, creamy, herby goodness with that classic cool ranch vibe. It’s the flavor glue that holds the whole wrap together.
Shredded iceberg lettuce (⅔ cup): Crisp, refreshing crunch with a clean, watery snap — the kind of texture that makes every bite feel fresh.
Cooked chicken breast, diced (1 medium): Mild, juicy, and tender — chicken that keeps things satisfying without overpowering the other flavors. (See notes for my easy cooking method in the recipe card below.)
Crispy bacon, chopped (2 strips): Salty, smoky crunch that adds a little hit of indulgence that brings the “club” energy.
Tomato, diced (1 medium): Bright, juicy bursts that add a little sweetness and a lot of freshness.
Avocado, diced (½): Creamy, buttery richness that smooths everything out.
Diced red onion (2 tablespoons): Sharp, zippy crunch with a little bite — just enough to wake up the whole wrap.
Shredded cheese (¼ cup): Savory, melty goodness. I used a jack‑and‑cheddar blend for a mild, creamy melt with a tiny hint of sharpness.
PREPARE THE TORTILLA & LAYER THE LETTUCE OVER
Warm the tortilla in the microwave or on the stove. This will ensure it’s soft enough to fold without breaking. Place the tortilla on a work surface. Slather 1 tablespoon of the dressing over the tortilla, stopping about ½ inch from the edge.
Spread the lettuce across the tortilla in an even layer.
LAYER THE REST OF THE INGREDIENTS OVER
Layer the chicken over the lettuce, lengthwise in the center of the tortilla. Then add the tomato, onion, and avocado. Add the slices of bacon and another layer of chicken. Spoon the rest of the dressing over the chicken and sprinkle with the cheese.
WRAP THE WRAP
It can be challenging to tightly wrap a sandwich or burrito if you haven’t done it before. Here are some guidelines. If you prefer,
Guidelines for a tightly wrapped sandwich or burrito (Love & Lemons has a great visual guideline here):
Position the tortilla and filling (filling will be shaped something like a rectangle or log) such that the wide end of the filling is facing you.
Fold the left and right sides inward so they snugly cover the ends of the filling; this creates the “closed ends” of the wrap.
With your thumbs, lift the bottom edge of the tortilla up and over the filling, pulling it toward the far side. Your fingers should be holding the folded sides in place as you do this.
Tuck the bottom edge firmly underneath the filling, creating tension and tightening the roll. Continue rolling forward, keeping the sides tucked in, until the wrap is fully rolled and the seam lands on the bottom.
A FINAL TOUCH
I’ve been wrapping mine in deli wrap (get these on Amazon). It’s a great step when your sandwiches are packed with ingredients because it helps hold the bottom together while you eat. It also makes for a really nice presentation if you’re serving them at a party or picnic.
Chicken Club Wrap
Ingredients
Instructions
- Warm the tortilla for 10–15 seconds in the microwave or in a skillet until it’s just warmed through.
- Set the tortilla on your work surface and let it cool for a moment before adding the ranch dressing.
- Spread the dressing over the tortilla, stopping about ½ inch from the edge.
- Layer the shredded lettuce over the dressing.
- Layer half of the chicken over the lettuce, lengthwise in the center of the tortilla. Then add the tomato, avocado, and onion.
- Add the bacon and the other half of the chicken. Spoon the remaining 1 1/2 tablespoons of dressing over and sprinkle the cheese on top.
- Now tightly wrap the tortilla around the ingredients. See the notes for detailed wrapping tips if you’re new to it — it can be a little tricky.
Notes
Simple Cooked Chicken Breast:
- Preheat the oven to 400°F.
- Dry the chicken breast.
- Rub in olive oil and sprinkle with salt and pepper.
- Set on a baking sheet and cook for 30-40 minutes (depending on how many breasts you'll be cooking), or until the internal temperature reads 165°F.
Guidelines for a tightly wrapped sandwich:
Position the tortilla and filling (filling will be shaped something like a rectangle or log) such that the wide end of the filling is facing you.
- Fold the left and right sides inward so they snugly cover the ends of the filling; this creates the “closed ends” of the wrap.
- With your thumbs, lift the bottom edge of the tortilla up and over the filling, pulling it toward the far side. Your fingers should be holding the folded sides in place as you do this.
- Tuck the bottom edge firmly underneath the filling, creating tension and tightening the roll. Continue rolling forward, keeping the sides tucked in, until the wrap is fully rolled and the seam lands on the bottom.
A final step - deli wrap:
I’ve wrapped mine in deli wrap (get these on Amazon). This is a nice step when your sandwiches are robust with ingredients as it will hold the bottom together while being eaten. It’s also a nice way to present the sandwiches if you’re serving them at a party or picnic.
