Crispy Chicken Tortilla Wraps (Printable Version)
Golden tortillas filled with chicken, bacon, spinach, cheese, and ranch, grilled to crispy perfection.
# Everything You’ll Need:
→ Protein
01 -
3 cups cooked, chopped chicken
02 -
6 slices bacon, cooked and crumbled
→ Vegetables
03 -
2 cups lightly packed baby spinach, chopped
→ Dairy & Dressing
04 -
1/2 cup ranch dressing
05 -
1 tablespoon dry ranch mix (optional)
06 -
1 1/2 cups shredded cheese
→ Bakery
07 -
6 burrito-size tortillas (10-inch)
# Steps to Cook:
01 -
Combine cooked chicken, chopped spinach, crumbled bacon, ranch dressing, and optional dry ranch mix in a bowl; stir until evenly blended.
02 -
Sprinkle 1/4 to 1/3 cup shredded cheese evenly over each tortilla.
03 -
Spread 1/3 to 1/2 cup of the chicken mixture in a wide strip down the center of each tortilla.
04 -
Fold one side of the tortilla over the filling, then fold the opposite side; press lightly to flatten.
05 -
Heat a griddle or nonstick skillet to medium heat, approximately 350°F.
06 -
Brush or spray oil on the seam side of each wrap to promote crispiness.
07 -
Place wraps seam-side down on the hot griddle and cook for 2 to 4 minutes until golden and crisp, pressing lightly.
08 -
Brush or spray oil on the top side, flip wraps, and cook an additional 2 to 4 minutes until golden and filling is heated through and melty.
09 -
Cut wraps in half and serve warm.
# Extra Suggestions:
01 -
Cooking with seam side down first helps maintain wrap integrity and enhances crispness; brushing with oil before grilling improves texture.
02 -
Wraps can be assembled ahead and refrigerated for up to 24 hours; re-crisp in a pan before serving.
03 -
Substitute ranch dressing with Caesar, creamy Italian, or Greek yogurt with herbs for alternative flavor profiles.
04 -
Ensure cooled cooked chicken and bacon and avoid excess wet ingredients to prevent sogginess. Serve promptly after grilling for best texture.