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Baked Chicken Bacon Ranch Tacos

A healthy and flavorful taco that combines shredded chicken, crumbled bacon, and creamy ranch dressing, baked to perfection.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded Use shredded chicken for a lean source of protein.
  • 6 slices bacon, cooked and crumbled Use turkey bacon for a lower fat option.
  • 1 cup shredded mozzarella cheese Lower in fat and melts beautifully.
  • 1 cup shredded cheddar or Colby Jack cheese Adds rich flavor and texture.
  • ⅓ cup ranch dressing Opt for lighter, low-fat version if desired.
  • 10-12 small flour tortillas (street-size) Can replace with corn tortillas or lettuce wraps for low-carb.
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • Olive oil spray or melted butter (for brushing) Helps achieve crispiness.
  • 1 cup shredded iceberg or romaine lettuce Adds crunch and freshness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Lightly grease a baking dish or sheet pan using olive oil spray or melted butter.
  3. In a large bowl, combine the shredded chicken, crumbled bacon, mozzarella cheese, cheddar cheese, ranch dressing, garlic powder, onion powder, and black pepper. Mix well.
  4. Warm the small flour tortillas for about 10-15 seconds in the microwave or on a skillet.
  5. Spoon the chicken mixture evenly into each tortilla. Fold the tortillas around the filling and position them seam-side down in the prepared baking dish.
  6. Lightly brush or spray the tops of the tacos with olive oil or melted butter.
Baking
  1. Place the baking dish in the preheated oven and bake uncovered for 15–18 minutes until crisp and cheese is melted.
Serving
  1. Remove the tacos from the oven and top with shredded lettuce and extra ranch dressing before serving.
  2. Serve immediately for best taste.

Notes

For gluten-free, use corn tortillas or lettuce wraps. Store leftovers in an airtight container in the fridge for up to three days.