Ingredients
Equipment
Method
- Cook the bacon in a large skillet over medium-high heat. Transfer the cooked bacon to a paper towel and drain the remaining grease.
- Add the ground chicken to the same skillet and cook until no pink remains.
- Add the ranch seasoning and cooked bacon pieces back to the ground chicken. Stir well until no visible ranch seasoning remains. Set the chicken mixture aside.
- Place the skillet or a large griddle over medium-low to medium heat. Lightly spray with cooking spray and add a tortilla.
- Place 2 tablespoons of shredded cheddar on one half of the tortilla, followed by about 40-45g of the chicken mixture, and another 2 tablespoons of cheddar.
- Gently fold the tortilla in half using a spatula. Cook for 1-2 minutes per side until golden brown and the cheese is melted. Adjust heat as needed to prevent burning.
- Repeat with remaining tortillas and filling.
Notes
This recipe is a personal favorite for busy weeknights and picky eaters. For variations, consider using Crispy Pork Tenderloin Carnitas, the filling from Cheesy Beef Baked Tacos, or Shredded Buffalo Chicken as alternative fillings.