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Cheesy Chicken Bacon Ranch Tacos

Cheesy chicken bacon ranch tacos with crispy griddle-folded flour shells and a ranch-seasoned chicken filling. Cheddar melts inside the warm tortillas while the toppings add crunchy romaine, juicy tomatoes, and sharp red onion.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Ranch chicken
  • 1.5 lb chicken breast Sliced thin for fast, even cooking.
  • 2 tbsp olive oil
  • 0.5 oz ranch seasoning mix Use half to season the chicken.
Taco filling and toppings
  • 8 bacon strips Cook until crisp, then crumble.
  • 8 flour tortillas Fold in half and griddle until crispy.
  • 1.5 cup sharp cheddar Shred and use to help melt inside the shells.
  • 1 cup romaine lettuce Shredded for crunch.
  • 1 cup cherry tomatoes Halved.
  • 0.25 cup red onion Diced.
  • 0.5 oz ranch seasoning mix Use remaining packet for dusting.
  • 0.25 cup ranch dressing For drizzling.

Equipment

  • 1 cast iron skillet

Method
 

Cook the ranch chicken
  1. Season the sliced chicken breast with half the ranch seasoning mix. Heat olive oil in a skillet over medium-high heat.
  2. Cook the chicken for 4-5 minutes per side until cooked through. Keep it in a single layer so it browns instead of steaming.
  3. Remove the chicken from the skillet and rest briefly. Slice as needed so the pieces are easy to fill the tacos.
Griddle the crispy tortilla shells
  1. Fold each flour tortilla in half. Griddle in a dry skillet over medium heat until crispy on both sides.
  2. Add shredded sharp cheddar inside the folded tortilla during griddling. Continue until the cheddar melts so the shell feels cheesy when you open it.
Assemble the tacos
  1. Fill each crispy taco shell with ranch chicken, crispy bacon, shredded romaine, cherry tomatoes, and diced red onion. Tuck toppings in so they stay contained.
  2. Drizzle ranch dressing across the tacos and dust with the remaining ranch seasoning mix. Serve immediately while the tortillas are crisp and the cheese is melty.

Notes

Pro tip: slice the chicken thin and cook on medium-high so it browns quickly without drying out. Store components separately—chicken and bacon last 3-4 days in the fridge, while assembled tacos are best the same day. Freezing: chicken can be frozen up to 2 months; thaw and rewarm, then assemble fresh. For a lighter option, use low-fat cheddar and a reduced-fat ranch dressing without changing the cooking method.