Crispy Chicken Bacon Wrap

This recipe creates a delicious and visually appealing wrap with crispy chicken, bacon, spinach, and cheese. It's a quick and satisfying meal idea for busy home cooks.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 6 wraps

Course: Main Course

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

For Cooking

nonstick cooking spray or olive oil

Equipment

Bowl
Griddle or nonstick skillet
Spatula

Method

In a bowl, combine the cooked chicken, chopped spinach, crumbled bacon, ranch dressing, and dry ranch seasoning (if using). Stir until evenly combined.
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 assembled 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 with oil. Flip the wraps and cook for another 2-4 minutes, pressing lightly, until the tortilla is golden and the cheese is melted.
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 based on your preference. Using nonstick spray or oil on the seam side helps the wraps crisp up and stay sealed.

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