Irresistible Chicken Bacon Ranch Mozzarella Wraps
If you’re looking for a simple, satisfying snack or light meal, these chicken bacon ranch mozzarella wraps are one of my go-to options. I love how they pack so much flavor into every bite, combining tender shredded chicken, smoky bacon, fresh green onion, and creamy ranch dressing.
Wrapping it all up in melty mozzarella instead of a tortilla keeps it low-carb and keto-friendly, which is a win for anyone watching carbs without sacrificing taste. Plus, they’re quick to make, and you can enjoy them fresh out of the oven in under 18 minutes.
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It’s a quick recipe that feels satisfying without being complicated, making it great for busy days or when you just want something delicious in a pinch.
How to Make Chicken Bacon Ranch Mozzarella Wraps
Here are the ingredients you need to make these chicken bacon ranch mozzarella wraps, plus step by step instructions for how to make them.
Ingredients
- 6 mozzarella cheese slices
- 1 cup cooked chicken, shredded
- ¼ cup bacon pieces
- 1 green onion, sliced thin
- 2 tbsp low carb ranch dressing
Step by Step Instructions
1. Begin by setting your oven to 350°F (175°C) to ensure it’s ready to go when you need it.
2. Line a baking sheet with parchment paper. This keeps the cheese from sticking and makes cleanup easier. Make sure the parchment lies flat and covers the entire surface.
3. Use a sharp knife to thinly slice the green onion, ensuring small, even pieces. This adds a fresh, mild onion flavor and a nice bit of color to the filling.
4. In a medium bowl, combine the shredded chicken, bacon pieces, sliced green onion, and ranch dressing. Stir the mixture until everything is evenly coated with the creamy ranch. Set it aside while you prepare the cheese.
5. Lay the mozzarella slices flat on the prepared baking sheet, spacing them about 1 inch apart to allow for spreading as they melt. Place the baking sheet in the preheated oven and bake for 6-8 minutes, or until the cheese slices are bubbly and edges start to turn golden. Keep a close eye on them to prevent overcooking.
6. Carefully take the baking sheet out of the oven and let the cheese slices cool slightly for about 30 seconds. This brief cooling helps the cheese become more pliable for rolling without tearing.
7. Working quickly while the cheese is still warm, spoon a portion of the chicken mixture onto one end of each cheese slice. Gently but firmly roll the cheese around the filling, creating a snug wrap.
8. Once rolled, slice each wrap in half for easier handling and presentation. Insert a toothpick into the center of each half to help keep the wraps intact.
9. Serve the wraps warm while the cheese is still soft and melty. They’re perfect on their own or paired with a dipping sauce of your choice.
These chicken bacon ranch mozzarella wraps are perfect when you want something flavorful and easy that doesn’t feel heavy. They’re great as a snack, appetizer, or even a quick meal. I love how versatile they are—add a little spice with some jalapenos or swap out the ranch for your favorite sauce. However you customize them, these wraps are a simple way to enjoy classic flavors in a fresh, fun way. Give them a try, and let me know what you think!
Chicken Bacon Ranch Mozzarella Wraps
Ingredients
- 6 mozzarella cheese slices
- 1 cup cooked chicken shredded
- ¼ cup bacon pieces
- 1 green onion sliced thin
- 2 tbsp low carb ranch dressing
Instructions
- Begin by setting your oven to 350°F (175°C) to ensure it’s ready to go when you need it.
- Line a baking sheet with parchment paper. This keeps the cheese from sticking and makes cleanup easier. Make sure the parchment lies flat and covers the entire surface.
- Use a sharp knife to thinly slice the green onion, ensuring small, even pieces. This adds a fresh, mild onion flavor and a nice bit of color to the filling.
- In a medium bowl, combine the shredded chicken, bacon pieces, sliced green onion, and ranch dressing. Stir the mixture until everything is evenly coated with the creamy ranch. Set it aside while you prepare the cheese.
- Lay the mozzarella slices flat on the prepared baking sheet, spacing them about 1 inch apart to allow for spreading as they melt. Place the baking sheet in the preheated oven and bake for 6-8 minutes, or until the cheese slices are bubbly and edges start to turn golden. Keep a close eye on them to prevent overcooking.
- Carefully take the baking sheet out of the oven and let the cheese slices cool slightly for about 30 seconds. This brief cooling helps the cheese become more pliable for rolling without tearing.
- Working quickly while the cheese is still warm, spoon a portion of the chicken mixture onto one end of each cheese slice. Gently but firmly roll the cheese around the filling, creating a snug wrap.
- Once rolled, slice each wrap in half for easier handling and presentation. Insert a toothpick into the center of each half to help keep the wraps intact.
- Serve the wraps warm while the cheese is still soft and melty. They’re perfect on their own or paired with a dipping sauce of your choice.
