Crispy Chicken Bacon Wrap

This recipe makes a delicious and easy Crispy Chicken Bacon Wrap, perfect for busy families. It combines chicken, spinach, bacon, ranch dressing, and cheese in a warm tortilla, then grilled until golden and crispy.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 6 wraps

Course: Dinner, Lunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Filling

3 cups cooked, chopped chicken
2 cups lightly packed baby spinach, chopped
6 slices bacon, cooked and crumbled
1/2 cup ranch dressing
1 tablespoon dry ranch mix optional

For Assembly

1 1/2 cups shredded cheese
6 burrito-size tortillas 10-inch

Equipment

Bowl
Griddle or nonstick skillet
Spatula

Method

In a bowl, combine the cooked chicken, chopped spinach, crumbled bacon, ranch dressing, and dry ranch mix (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 F). Spray the seam side of the wraps with nonstick cooking spray or brush lightly 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 lightly 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 melty.
Cut the wraps in half and serve warm.

Notes

The ranch dressing and dry ranch mix add flavor. You can adjust the amount of cheese to your preference. These wraps are best served immediately after cooking.

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