Crispy Chicken Bacon Wrap

This recipe creates a quick and satisfying wrap using cooked chicken, bacon, spinach, and ranch dressing, grilled until the outside is crisp. It is a simple meal idea for busy families.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 6 wraps

Course: Dinner, Lunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Wrap Filling

3 cups cooked, chopped chicken
2 cups lightly packed baby spinach, chopped
6 slices bacon, cooked and crumbled
1/2 cup ranch dressing See note in original recipe
1 tablespoon dry ranch mix Optional

Assembly

1.5 cups shredded cheese See note in original recipe
6 count burrito-size tortillas (10-inch)

Equipment

Large bowl
Griddle or nonstick skillet
Spatula

Method

In a bowl, add the chicken, spinach, bacon, ranch dressing, and dry ranch seasoning if you are using it. Stir everything together until it is evenly combined.
To assemble, sprinkle about 1/4 to 1/3 cup of cheese across one tortilla. Spread 1/3 to 1/2 cup of the filling in a wide strip down the center of the tortilla. Fold one side of the tortilla over the filling, then fold the other side over. Press lightly to flatten the wrap.
Heat a griddle or nonstick skillet on the stovetop to medium heat, about 350 degrees for an electric griddle.
Spray the seam side of the wraps with nonstick cooking spray or lightly brush with olive oil. Place the wraps seam-side down on the preheated griddle or skillet. Cook until golden brown and crisp, about 2-4 minutes, pressing lightly with a spatula to flatten slightly while cooking.
Spray the top side with nonstick cooking spray or brush lightly with oil and flip the wrap. Cook for another 2-4 minutes, pressing lightly with a spatula, until the tortilla is golden and the filling is hot and melted.
Cut the wraps in half and serve them warm.

Notes

This recipe was created using ingredients on hand during a busy evening. If you are using gluten-free tortillas, they work well for this recipe.

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