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 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 lightly to flatten.
- Heat a griddle or nonstick skillet over medium heat (around 350 degrees Fahrenheit). Spray the seam side of the wraps with nonstick cooking spray or brush lightly with olive oil. This helps them get crispy.
- 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. Cooking the seam side first helps prevent the wraps 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 and the filling is hot and melted.
- Cut the wraps in half and serve warm.
Notes
For the ranch dressing and dry ranch mix, you can use your favorite store-bought versions or make your own. If you are following a low-carb or keto diet, ensure your chosen ranch dressing and any additional ingredients are suitable for your plan.