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Cheesy Chicken Bacon Ranch Tacos

Cheesy chicken bacon ranch tacos with crispy griddle tortillas, shredded sharp cheddar, and ranch-seasoned sliced chicken. Layer crunchy romaine and tomatoes with crumbled bacon, then finish with a ranch drizzle and extra seasoning.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Cheesy chicken bacon ranch taco filling
  • 1.5 lb chicken breast
  • 8 strips bacon Cook until crisp and crumble.
  • 1 packet (1 oz) ranch seasoning mix Use half on the chicken and dust the finished tacos with the rest.
  • 1 tortillas flour tortillas Fold in half and griddle until crispy.
  • 1.5 cups sharp cheddar Shred and melt inside the tortillas.
  • 1 cup romaine lettuce Shredded for easy bites.
  • 1 cup cherry tomatoes Halved.
  • 0.25 cup red onion Diced.
  • 2 tbsp olive oil For cooking the chicken.
  • Ranch dressing for drizzling Drizzle over finished tacos.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook ranch-seasoned chicken
  1. Season the sliced chicken breast with half of the ranch seasoning mix. Heat 2 tablespoons olive oil in a skillet and cook the chicken 4-5 minutes per side until cooked through.
  2. Transfer the cooked chicken to a plate to rest briefly, then slice again if needed for bite-size pieces. Keep drippings in the skillet if you want extra ranch flavor on the chicken.
Griddle crispy tortillas with cheddar
  1. Fold each flour tortilla in half to form a taco shell. Griddle in a dry skillet over medium heat until crispy on both sides.
  2. Add a portion of shredded sharp cheddar to the inside of each griddled tortilla so it melts. Continue heating just until the cheese turns melty, then transfer to a plate.
Assemble the tacos
  1. Fill each crispy taco shell with the ranch chicken. Add crumbled bacon, shredded romaine lettuce, halved cherry tomatoes, and diced red onion.
  2. Drizzle each taco with ranch dressing and dust with the remaining ranch seasoning mix. Serve right away for the crispiest shells.

Notes

Pro tip: If the tortillas stop crisping as you assemble, keep them warm and crisp in a low oven (about 200°F) while you build. Store leftovers in an airtight container in the refrigerator up to 3 days; keep tortillas separate and re-griddle for best texture. Freezing isn’t recommended because tortillas get soft after thawing. For a lighter option, use turkey bacon and reduced-fat cheddar without changing the assembly steps.