Crispy Chicken Bacon Ranch Wraps

This sandwich recipe, Crispy Chicken Bacon Ranch Wraps, leans on cooked, lightly packed baby spinach and slices bacon. It makes 6 wraps and takes about 30 minutes.

• Yield 6 wraps
• Ready in 30 minutes
• Prep 20 minutes
• Cook 10 minutes

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

1. In a bowl, add the chicken, spinach, bacon, ranch dressing and dry ranch seasoning (if using). Stir together until evenly combined.
2. To assemble: sprinkle about 1/4 to 1/3 cup cheese across tortilla. Spread 1/3 to 1/2 cup filling in a wide strip down the center of the tortilla. Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
3. Heat a griddle or nonstick skillet on the stovetop to medium heat (about 350 degrees for an electric griddle).
4. Spray the seam side of the wraps with nonstick cooking spray or lightly brush with olive oil (this helps them get extra crispy).
5. Place the wraps seam-side down on the preheated griddle or skillet (cooking this side first will help them not fall apart). Cook until golden brown and crisp, about 2-4 minutes, pressing lightly with a spatula to flatten a bit while cooking.
6. Spray the top with nonstick cooking spray or brush lightly with oil and flip. Cook for another 2-4 minutes, pressing lightly with a spatula, until the tortilla is golden and the filling is hot and melty.
7. Cut the wraps in half and serve warm.

Give it a minute off the heat, then serve it while it is still hot.