Chicken Bacon Ranch Crunchwrap

A handheld layered wrap featuring crisp chips, seasoned chicken, bacon, cheese, lettuce, and ranch, ideal for weeknight dinners, lunches, or game-day snacks.

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Prep Time 15

Cook Time 4

Total Time 19

Servings: 4 servings

Course: Main Course, Snack

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces large flour tortillas Use flexible tortillas for easy folding.
1/2 cup ranch dressing Acts as a glue and sauce.
2 cups Doritos or crunchy chips Add a strong, salty crunch layer.
2 cups shredded cooked chicken Pre-cooked chicken shredded for quick assembly.
1 packet dry ranch seasoning Mix into the chicken for bold flavor.
1 cup cooked bacon, crumbled Adds smoky salt and firm texture.
1 cup shredded cheddar cheese Melts to bind the filling.
1 cup romaine lettuce, chopped Adds fresh crunch and lightness.
1 cup diced tomatoes Provides acidity and freshness.

Method

Preparation

Warm each tortilla slightly to make it pliable.
Spread a dollop of ranch dressing in the center of the tortilla and keep it away from the edges.
Layer Doritos or chips over the ranch to create a crunchy base, pressing gently.
Toss shredded chicken with dry ranch seasoning and pile it onto the chips evenly.
Sprinkle crumbled bacon, cheddar, lettuce, and diced tomatoes over the chicken.
Fold the tortilla edges up and over the filling to enclose it fully and pinch the edges to seal.
Spray lightly with cooking oil and place seam-side down in the air fryer.
Cook at 380°F for 3 to 4 minutes until crispy.

Notes

Choose large, soft tortillas to prevent ripping. Keep lettuce very dry to avoid sogginess. Do not overfill to make folding easier. Adjust cooking time based on air fryer performance.