Ingredients
Scale
- 2 large flour tortillas (10-inch)
- 2 cups shredded cooked chicken (preferably rotisserie)
- 4 slices crispy bacon, crumbled
- ½ cup Ranch dressing (store-bought or homemade)
- ½ cup shredded sharp cheddar cheese
- 1 cup chopped romaine lettuce
- 2 tbsp melted butter
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Mix shredded chicken with 2 tbsp ranch dressing, garlic powder, paprika, salt, and pepper.
- Brush both sides of each tortilla lightly with melted butter.
- Place tortillas on a baking sheet and bake for 5 minutes to lightly crisp edges.
- Flop each tortilla, then spread with remaining ranch, top with chicken, bacon, cheese, and lettuce.
- Fold sides over filling and roll tightly into a wrap.
- Return to oven for 3–4 minutes until golden and cheese melts.
- Slice diagonally and serve warm.
Notes
- For extra crispiness, pan-sear rolled wraps in a skillet for 1–2 minutes per side after baking.
- Use leftover grilled chicken or bake raw chicken breasts at 375°F for 20–25 minutes, then shred.
- Make ahead: Assemble wraps cold and bake just before serving to keep tortillas crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 wrap
- Calories: 580 Kcal
- Sugar: 3g
- Sodium: 920mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg
