Cheddar Ranch Chicken Bacon Wrapped in Tortillas (Print version)
Creamy ranch chicken, bacon, and cheddar rolled into flour tortillas and baked until golden and crispy. Ready in 30 minutes for a crowd-pleasing dinner.
# Ingredients:
For the filling
01 -
3 cups (450 g) cooked chicken, shredded
02 -
4 oz (115 g) cream cheese, softened
03 -
1 oz (28 g) packet ranch seasoning mix (about 3 tablespoons)
04 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
05 -
1/2 cup (75 g) cooked bacon, crumbled
06 -
2 green onions, thinly sliced (optional)
07 -
1/4 teaspoon black pepper
For assembly
08 -
4 large flour tortillas (burrito size)
09 -
2 tablespoons unsalted butter, melted
10 -
Cooking spray or oil for the pan
# Instructions:
01 -
In a large bowl, mix the softened cream cheese and ranch seasoning into the shredded chicken until evenly coated. Fold in the cheddar, bacon, green onions, and black pepper.
02 -
Lay each tortilla flat and spoon about one cup of the chicken mixture down the center. Resist overfilling or the tortillas will split.
03 -
Fold in the left and right sides of the tortilla, then roll from the bottom up into a tight cylinder. Place seam-side down on a greased baking sheet.
04 -
Brush the tops with melted butter. Bake at 400°F (200°C) for 12 to 15 minutes until the tortillas are golden and crisp in spots.
# Good to know:
01 -
Let the wraps cool for two minutes before cutting so the filling sets.
02 -
For extra crunch, spray the tops lightly with oil before baking.