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 mixture in a strip down the center. Fold one side of the tortilla over the filling, then fold the other side. Press gently to flatten.
- Heat a griddle or nonstick skillet over medium heat (around 350 degrees Fahrenheit). Spray the seam side of the assembled wraps with nonstick cooking spray or brush lightly with olive oil. This helps them become 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 seam side is golden brown and crisp. This helps prevent the wrap from falling apart.
- Spray the top side of the wraps with cooking spray or brush with oil. Flip the wraps and cook for another 2-4 minutes, pressing gently with a spatula, until the tortilla is golden and the cheese is melted and the filling is hot.
- Cut the wraps in half and serve immediately while warm.
Notes
Notes on ingredients: For the ranch dressing and dry ranch mix, you can use your favorite store-bought options or a homemade version. For the shredded cheese, a blend like cheddar, Monterey Jack, or a Mexican blend works well.