Classic Chicken, Beef & Bacon Lettuce Wraps with Ranch (Printable)

Protein-packed lettuce wraps with chicken, beef, bacon, and fresh veggies drizzled with creamy ranch.

# What You’ll Need:

→ Proteins

01 - 1 large boneless, skinless chicken breast (about 8 ounces), diced
02 - 7 ounces ground beef (85% lean)
03 - 6 slices bacon

→ Vegetables

04 - 1 head butter or romaine lettuce, leaves separated and washed
05 - 1 medium tomato, diced
06 - 1 small red onion, thinly sliced
07 - 1 small cucumber, thinly sliced

→ Seasonings

08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Ranch Dressing

12 - 1/3 cup ranch dressing (store-bought or homemade)

# How To Make It:

01 - Place bacon in a large skillet over medium heat. Cook until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain excess grease. Crumble or chop into bite-sized pieces once cooled.
02 - Add ground beef to the same skillet. Sprinkle with half the salt, pepper, garlic powder, and smoked paprika. Cook, breaking up with a spoon, until browned and cooked through, about 6-8 minutes. Transfer to a bowl and keep warm.
03 - Add diced chicken breast to the skillet. Season with remaining salt, pepper, garlic powder, and smoked paprika. Cook until golden brown and cooked through, about 5-7 minutes. Remove from heat.
04 - Arrange lettuce leaves on a large serving platter. Spoon portions of beef, chicken, and crumbled bacon onto each leaf, distributing evenly.
05 - Top each lettuce wrap with diced tomato, sliced red onion, and cucumber slices.
06 - Drizzle ranch dressing generously over each wrap. Serve immediately and allow guests to assemble additional wraps as desired.

# Expert Tips:

01 -
  • The combination of two proteins feels indulgent while keeping things light and fresh
  • Everything gets cooked in one skillet, making cleanup surprisingly minimal
  • The crispy bacon adds this irresistible smoky crunch that ties all the flavors together
02 -
  • Don't overcrowd the skillet when cooking the proteins or they'll steam instead of sear
  • Letting the bacon fat stay in the pan instead of wiping it out adds incredible depth to both meats
  • The proteins keep cooking slightly after you remove them from heat, so take them off just before they're fully done
03 -
  • Choose lettuce heads with leaves that curve upward at the edges to hold all the fillings better
  • Pat your vegetables dry with paper towels so they don't make the lettuce leaves soggy

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