Instructions
Step 1: In a skillet over medium heat, add the olive oil and sauté the minced garlic for about 30 seconds until fragrant. Add the cooked chicken and stir for 2-3 minutes to warm through.
Step 2: Remove the skillet from heat and mix in the crumbled bacon, shredded cheddar cheese, and ranch dressing. Stir well until evenly combined and the cheese begins to melt slightly.
Step 3: Warm the flour tortillas in a dry pan or microwave until pliable. Spoon the chicken mixture evenly onto the center of each tortilla.
Step 4: Fold the sides in and roll each tortilla tightly into a wrap. For extra crispness, grill the wraps seam-side down in a skillet for 2-3 minutes until golden.
Step 5: Slice in half, sprinkle with fresh parsley if desired, and serve with extra ranch on the side.
Storage Information
Wrap any leftovers tightly in foil or plastic wrap and refrigerate for up to 3 days. To reheat, warm in a skillet over medium heat until heated through. Freezing is not recommended as the texture of the wrap and dressing may change.
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