Ingredients
Scale
- 2 large flour tortillas (10-inch)
- 2 boneless, skinless chicken breasts, cooked and shredded
- 4 strips thick-cut bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 3 tbsp ranch dressing (plus extra for serving)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season shredded chicken with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Add chicken and cook 2–3 minutes until lightly crispy.
- Warm tortillas in a dry skillet or microwave until pliable.
- Layer each tortilla with chicken, bacon, cheese, and ranch dressing.
- Roll tightly, tucking in sides. Brush exteriors lightly with olive oil.
- Return skillet to medium heat and cook wraps 2–3 minutes per side until golden and crispy.
- Slice diagonally and garnish with parsley. Serve with extra ranch.
Notes
- For extra crispiness, grill in a pressed sandwich maker.
- Use leftover rotisseries chicken to save time.
- Store leftovers (uncooked) in fridge up to 2 days; reheat in air fryer at 375°F for 3–4 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Skillet
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 wrap
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 1120mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
