Crispy Chicken Wraps
These crispy chicken wraps feature a flavorful blend of chicken, bacon, ranch dressing, spinach, and cheese, grilled to golden perfection for a quick and satisfying meal.
Equipment
- 1 griddle or nonstick skillet heated to medium (about 350°F)
Ingredients
- 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
- 6 burrito-size tortillas 10-inch
Instructions
- In a bowl, mix chicken, spinach, bacon, ranch dressing, and dry ranch seasoning if using until well combined.
- Sprinkle about 1/4 to 1/3 cup shredded cheese evenly across each tortilla.
- Spread 1/3 to 1/2 cup of the chicken mixture in a wide strip down the center of each tortilla.
- Fold one side of each tortilla over the filling, then fold the other side and press lightly to flatten.
- Heat a griddle or nonstick skillet to medium heat (approximately 350°F).
- Brush or spray the seam side of the wraps with oil to promote crispiness.
- Place wraps seam-side down on the griddle and cook for 2 to 4 minutes, pressing lightly, until golden and crisp.
- Brush or spray the top of the wraps with oil, flip, and cook another 2 to 4 minutes until golden and filling is hot and melty.
- Cut wraps in half and serve warm.
Notes
- Cook wraps seam-side down first to keep them intact while cooking.
- Brushing oil on wraps enhances crispiness.
- Optional dry ranch mix adds extra flavor.
- Assemble ahead and refrigerate up to one day; re-crisp before serving.
- Use cooled chicken and bacon to prevent sogginess.