Ingredients:

  • 3 cups (450g) cooked chicken, shredded or cubed
  • 6 slices (150g) thick-cut bacon, cooked until crispy and crumbled
  • 1 cup (115g) shredded sharp cheddar cheese
  • 2 cups (150g) romaine lettuce, finely shredded
  • 1 large tomato, diced and deseeded
  • 0.25 cup red onion, finely minced
  • 0.5 cup (120ml) creamy ranch dressing
  • 4 large (10-inch) flour tortillas
  • 1 tablespoon fresh chives (optional)
  • 1 dash black pepper (optional)

Instructions:

  1. In a large mixing bowl, combine the cooked chicken, crispy crumbled bacon, shredded cheese, and diced tomatoes.
  2. Pour the ranch dressing over the chicken mixture and toss gently until the filling is evenly coated. This prevents the tortilla from becoming soggy.
  3. Warm the tortillas in the microwave for 15 seconds or in a dry skillet for 30 seconds per side to make them pliable.
  4. Lay a tortilla flat and place a portion of shredded lettuce in the center to act as a moisture barrier. Top with the chicken ranch mixture, leaving 2 inches of space at the edges.
  5. Fold the left and right sides toward the center, then tuck the bottom edge over the filling and roll tightly forward.
  6. Optional: Place the wrap seam-side down in a medium-heat skillet for 1–2 minutes per side until golden brown and crispy.