Ingredients
Equipment
Method
- In a bowl, combine the cooked chicken, chopped spinach, crumbled bacon, ranch dressing, and dry ranch seasoning (if using). Stir until evenly combined.
- To assemble, sprinkle about 1/4 to 1/3 cup of shredded cheese over each tortilla. Spoon 1/3 to 1/2 cup of the chicken mixture down the center of the tortilla. Fold one side of the tortilla over the filling, then fold the other side. Press lightly to flatten.
- Heat a griddle or nonstick skillet over medium heat (about 350 degrees Fahrenheit).
- Lightly spray the seam side of the wraps with nonstick cooking spray or brush with olive oil. Place the wraps seam-side down on the preheated griddle or skillet. Cook for 2-4 minutes, pressing lightly with a spatula, until golden brown and crisp.
- 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, until the tortilla is golden and the filling is hot and melty.
- Cut the wraps in half and serve warm.
Notes
Notes on ingredients: For the ranch dressing and dry ranch mix, you can use your favorite store-bought options or a homemade recipe. For the shredded cheese, cheddar, Monterey Jack, or a Mexican blend works well.