Description
Tender, seasoned chicken, crispy smoky bacon, melty cheddar cheese, and creamy ranch dressing all wrapped in a golden, toasted tortilla. These wraps are quick, crave-worthy, and perfect for busy weeknights or a grab-and-go lunch.
Ingredients
Filling:
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2 cups cooked chicken breast, diced (or shredded)
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1 tbsp olive oil
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2 garlic cloves, minced (or ½ tsp garlic powder)
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½ cup cooked and crumbled bacon
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1 cup shredded cheddar cheese
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⅓ cup ranch dressing
Wraps:
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4 large flour tortillas (10-inch)
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Optional: fresh parsley for garnish
Instructions
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Heat the filling:
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In a skillet over medium heat, warm olive oil.
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Sauté garlic for ~60 seconds until fragrant.
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Add chicken and bacon, heating 2–3 minutes until warmed through.
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Assemble the wraps:
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Lay out tortillas. Sprinkle a quarter of the cheese along the bottom half of each tortilla.
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Divide chicken and bacon evenly over the cheese.
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Drizzle with ranch dressing. Leave about 1½-inch border around edges.
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Roll the wraps:
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Fold left and right sides inward.
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Roll tightly from the bottom edge, tucking filling in as you go. Place seam-side down.
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Toast the wraps:
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Heat skillet over medium. No extra oil needed.
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Toast wraps 2–3 minutes per side until golden brown and cheese is melted.
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Optional: keep finished wraps warm in a 200°F (95°C) oven while toasting the rest.
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Serve:
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Slice diagonally and garnish with parsley, if desired. Serve immediately with extra ranch for dipping.
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Notes
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Wrap falling apart? Use a lighter hand with filling and fold sides in first.
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Make ahead: Assemble without toasting; store in fridge up to 24 hours. Toast when ready.
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Oven option: Bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
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Cheese not melting? Lower the heat to medium and cover skillet for last minute to trap steam.