Description
Soft tortillas filled with crispy bacon, juicy chicken, creamy ranch dressing, and fresh baby spinach for a flavorful and satisfying wrap.
Ingredients
Scale
- 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)
- 1 1/2 cups shredded cheese (cheddar or Monterey Jack)
- 6 burrito-size tortillas (10-inch)
Instructions
- In a large mixing bowl, combine the chicken, chopped spinach, crumbled bacon, ranch dressing, and dry ranch seasoning (if using). Stir until evenly coated.
- Spread about 1/4 to 1/3 cup of shredded cheese over each tortilla.
- Lay down a generous strip of the chicken mixture down the center of each tortilla.
- Fold one side of the tortilla over the filling, then fold the other side over it, pressing lightly to secure.
- Heat your griddle or non-stick skillet to medium heat.
- Lightly spray or brush the seam side of each wrap with oil.
- Place the wraps seam-side down on the skillet and cook for about 2-4 minutes until golden and crisp, pressing gently with a spatula.
- Flip the wraps and spray or brush the tops with oil, cooking for another 2-4 minutes until golden and the filling is hot.
- Remove from heat, slice in half, and serve warm.
Notes
Make-ahead tips: Prepare chicken and bacon in advance. Customize with additional veggies or different types of wraps.
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg