Ingredients
Equipment
Method
- In a bowl, combine the cooked chicken, chopped spinach, crumbled bacon, ranch dressing, and dry ranch mix (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 of the tortilla. 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 if using an electric griddle).
- Spray the seam side of the assembled wraps with nonstick cooking spray or brush lightly with olive oil. This helps them become extra crispy.
- Place the wraps seam-side down onto 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 nonstick 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 brown and the cheese inside 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 brands or a homemade version. For the cheese, a blend of cheddar and Monterey Jack works well, but feel free to use your preferred shredded cheese.