Description
Crispy Bacon Chicken Ranch Wraps are a flavorful and satisfying meal combining tender cooked chicken, smoky bacon, sharp cheddar cheese, and creamy ranch dressing, all wrapped in a warm flour tortilla. The wraps are pan-toasted until golden and crispy, making them perfect for an easy lunch or dinner.
Ingredients
Scale
Filling
- 2 cups cooked chicken breast, diced or shredded
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1 cup shredded romaine lettuce
- 1/2 cup diced tomatoes
Wraps
- 4 large flour tortillas
- 2 tablespoons butter, melted or cooking spray for crisping
Instructions
- Prepare the Filling: In a large bowl, combine the cooked chicken, crumbled bacon, shredded cheddar cheese, and ranch dressing. Stir until all ingredients are evenly coated, ensuring a flavorful mixture.
- Assemble the Wraps: Lay the flour tortillas flat on a clean surface. Divide the chicken mixture evenly among the tortillas, placing it in the center of each. Top each with shredded romaine lettuce and diced tomatoes to add freshness and texture.
- Fold and Roll: Fold in the sides of each tortilla, then roll tightly from one end to form wraps, making sure the filling is securely enclosed.
- Heat the Skillet: Preheat a large skillet over medium heat. Lightly brush it with melted butter or spray with cooking spray to prevent sticking and help crisp the tortillas.
- Cook the Wraps: Place the wraps seam side down in the skillet. Cook for 2 to 3 minutes on each side, pressing gently with a spatula, until the tortillas are golden brown and crispy.
- Rest and Serve: Remove the wraps from the skillet and let them rest for 1 to 2 minutes to allow the filling to settle. Slice each wrap in half and serve warm.
Notes
- Rotisserie chicken works great for a quick shortcut.
- Add sliced avocado or red onion for extra flavor and texture.
- For extra crispiness, cook the wraps in a panini press instead of a skillet.
