Ingredients
Equipment
Method
- In a bowl, combine the cooked chicken, chopped spinach, crumbled bacon, ranch dressing, and dry ranch seasoning (if using). Stir until all ingredients are evenly mixed.
- To assemble each wrap: sprinkle about 1/4 to 1/3 cup of shredded cheese onto a tortilla. Spoon 1/3 to 1/2 cup of the chicken filling in a strip down the center. Fold one side of the tortilla over the filling, then fold the other side over. Press gently to flatten.
- Heat a griddle or nonstick skillet over medium heat (around 350 degrees F). Lightly spray the seam side of each wrap with nonstick cooking spray or brush with olive oil. This helps them become extra crispy.
- Place the wraps seam-side down on the preheated griddle or skillet. Cook for 2-4 minutes, pressing lightly with a spatula, until the bottom is golden brown and crisp. This helps prevent the wrap from falling apart.
- Spray the top side of the wraps with nonstick cooking spray or brush with oil. Flip the wraps and cook for another 2-4 minutes, pressing lightly with a spatula, until the tortilla is golden brown and the cheese is melted and the filling is hot.
- Cut the wraps in half and serve immediately while warm.
Notes
You can use leftover cooked chicken for this recipe. For the cheese, a blend of cheddar and Monterey Jack works well. If you don't have ranch dressing, you can substitute with mayonnaise or sour cream mixed with herbs. For extra flavor, add a pinch of garlic powder or onion powder to the filling.