Chicken Bacon Ranch (Print Version)

Crispy tortillas filled with grilled chicken, bacon, cheddar, and ranch—quick to make for lunch or dinner.

# Ingredients:

01 - 12 slices of crispy cooked bacon

02 - 6 soft flour tortillas (taco size)

03 - 1/2 cup ranch dressing from a bottle

04 - 1 (12-ounce) pack of pre-cooked grilled chicken strips, refrigerated

05 - 1 and a half cups grated cheddar cheese

# Steps:

01 - Set one tortilla flat. Scatter shredded cheese evenly across. Place a mix of bacon and chicken on one half. Pour a light drizzle of ranch over the top.

02 - Warm a large skillet on medium. Coat it lightly with cooking spray. Carefully place the tortilla in the pan. Let it sit for a minute so the cheese can melt. Fold the cheesy side over the chicken.

03 - Flip it gently with a spatula and toast for two more minutes. Cook both sides until they're crispy and beautifully golden. Lift it from the pan when ready.

04 - Slice it into wedges and serve it while it’s still warm.

# Notes and Tips:

01 - Swap regular tortillas for low-carb ones for a lighter option.

02 - Use any existing cooked chicken, like rotisserie, leftover grilled pieces, or thawed frozen strips.

03 - Switch it up by trying mushrooms, bell peppers, onions, or Monterey Jack cheese.

04 - Refrigerate leftovers in a sealed container. Reheat them using a microwave or oven.

Back