Chicken Bacon Ranch Wraps – Instant Pot® Recipe

Chicken Bacon Ranch Wraps are quick and easy to make in the Instant Pot®! Make up a batch for lunch prep or serve for a tasty dinner this week.

Instant Pot® Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps made at home are quick, easy, and delicious!

Here in Lynchburg, we have a small, locally-owned grocery store. They have a deli where you can order sandwiches, pizza, chicken, etc. My boys love their Chicken Bacon Ranch Panini that inspired this recipe. I prefer the whole wheat tortillas, but you can use the traditional flour or opt for the sun-dried tomato or spinach flavors I’ve seen in-store. I have not tried them yet – -have you?

When it comes to making chicken for recipes like this, my Instant Pot® is my go-to. I love knowing exactly how long to set my chicken and then let it go. It gives me free reign to prep the remaining ingredients, side dishes and even gives me the flexibility to enjoy sitting down to talk to my family about their day.

Side Dishes to Serve with the Wraps:

Crunchy Broccoli Slaw

Dill Cucumber Salad

Classic Caesar Salad with Homemade Dressing

Roasted Broccoli Salad

Ingredients:

1 cup water
8 oz. boneless, skinless chicken breast
1 teaspoon garlic powder
Sea salt and black pepper, to taste
8 slices thick-cut bacon
4 8-inch tortilla wraps
1 cup baby spinach
1 medium tomato, seeded and diced
4 oz. Mozzarella cheese, shredded
3 Tablespoons ranch dressing

Instructions:

Pour the water into the Instant Pot® container and place the metal trivet that comes with the unit inside.

Generously season the chicken breasts with garlic powder, salt, and black pepper. Place chicken breasts on top of the trivet and lock the lid into place. Set the pressure valve to “Sealing” and select the “Manual” button on the highest setting. Adjust cook time to 9 minutes.

While the Instant Pot® comes to pressure, add the bacon to a large skillet set over medium heat. Fry the bacon, turning occasionally, until cooked through, but not overly crispy, approximately 7-8 minutes. Transfer the bacon to a plate lined with paper towels and blot off the excess grease. Set aside.

When cook time on the Instant Pot® is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove lid. Transfer chicken to a non-permeable cutting board and rest for 5 minutes before slicing.

Place the tortilla wraps on a clean work surface and divide the spinach, chicken, and bacon between them. Top each tortilla with the shredded Mozzarella cheese and chopped tomatoes. Lightly season with salt and black pepper, if desired. Drizzle some of the ranch dressing on top and carefully wrap the tortillas around the assembled ingredients. Cut each tortilla in half and secure each section with a toothpick before serving with potato chips and/or your choice of sides. Enjoy!

Ingredients for the CBR Wrap
Yield: 4 Wraps

Chicken Bacon Ranch Wrap

Chicken Bacon Ranch Wrap

Perfect for lunch or dinner and can easily be prepped to use for meal plans throughout the week!

Prep Time 15 minutes
Cook Time 9 minutes
Additional Time 20 minutes
Total Time 44 minutes

Ingredients

  • 1 cup water
  • 8 oz. boneless, skinless chicken breast
  • 1 teaspoon garlic powder
  • Sea salt and black pepper, to taste
  • 8 slices thick-cut bacon
  • 4 8-inch tortilla wraps
  • 1 cup baby spinach
  • 1 medium tomato, seeded and diced
  • 4 oz. Mozzarella cheese, shredded
  • 3 Tablespoons ranch dressing

Instructions

Pour the water into the Instant Pot® container and place the metal trivet that comes with the unit inside.



Generously season the chicken breasts with garlic powder, salt, and black pepper. Place chicken breasts on top of the trivet and lock the lid into place. Set the pressure valve to “Sealing” and select the “Manual” button on the highest setting. Adjust cook time to 9 minutes.



While the Instant Pot® comes to pressure, add the bacon to a large skillet set over medium heat. Fry the bacon, turning occasionally, until cooked through, but not overly crispy, approximately 7-8 minutes. Transfer the bacon to a plate lined with paper towels and blot off the excess grease. Set aside.



When cook time on the Instant Pot® is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove lid. Transfer chicken to a non-permeable cutting board and rest for 5 minutes before slicing.



Place the tortilla wraps on a clean work surface and divide the spinach, chicken, and bacon between them. Top each tortilla with the shredded Mozzarella cheese and chopped tomatoes. Lightly season with salt and black pepper, if desired.



Drizzle some of the ranch dressing on top and carefully wrap the tortillas around the assembled ingredients. Cut each tortilla in half and secure each section with a toothpick before serving with potato chips and/or your choice of sides. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 583Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 97mgSodium: 1154mgCarbohydrates: 44gFiber: 3gSugar: 2gProtein: 39g

Nutrition information isn’t always accurate and can vary based on the ingredients you use.

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Make these Chicken Bacon Ranch Wraps quick and easy with the Instant Pot®. Filled with chicken, bacon, ranch, tomatoes, and baby spinach, these are a tasty lunch!

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