Holly Molly, this crispy chicken bacon ranch roll is so delicious you won’t believe it. Plus, they only take minutes to assemble!
Getting ready for the recipe my kids have been begging me to make every day for the past month. The recipe that inspired awkward hugs and “You’re the best cook ever” feelings.
A recipe that is literally one of the tastiest things we have ever eaten. And what’s the best news? It can be yours in less than 30 minutes.
Crispy Chicken Bacon Ranch Wrap
I’m not exaggerating when I tell you that four simple ingredients can really change the world:
- chicken
- spinach
- Bacon
- ranch sauce
And for a little extra oomph, try adding a tablespoon of dry ranch seasoning. It takes this farmhouse flavor to the top.
This delicious mixture is about to become your best friend once it’s sandwiched inside a cheese-loaded tortilla and cooked until golden and crunchy.
Assemble the crunchy rolls
Making these wrappers is really easy. We design them as beloved and popular Southwest Crispy Chicken Rolls. If you have done this, you will know that this method is great.
- Sprinkle cheese over a burrito-size tortilla (you want really nice melted cheese here: Monterey Jack, Jack/cheddar mix, or Quesadilla cheese)
- Spread the filling in a wide strip over the cheese in the center of the tortilla
- Fold one side of the tortilla over the filling
- Fold the other side over the top to seal everything in an unscientific triple fold
Grill the covers
I like to spray both sides of the wrappers with nonstick cooking spray (alternately, you can brush lightly with olive oil). The reason is that it helps the rolls get more golden and crunchy as they cook.
Toss the roll-adhesive side down on a hot griddle or preheated nonstick skillet on the stove. Cooking them seam down first helps seal the casings so they don’t fall apart during cooking and stirring.
Cook on both sides until golden and flavorful, until filling and cheese are hot and melted.
Prepare to be amazed
Incredible crunchy chicken bacon ranch roll. Likes, Beyond incredible.
We ate it warm, cold and everything in between, and honestly, there’s nothing quite like it. If you are a fan of any variation on the bacon/farm theme, I think you will love these kids very much.
She brought them together on a whim one night when she noticed spinach was nearing the end of its merry life. I thought my kids would reject the green “stuff” that spoils the case for cheesy bacon, but every one of my kids professed their eternal love for these rolls.
I’ve done them several times since the first install. And I’m here to tell you: they don’t age.
The biggest attraction is that they serve a quick and simple dinner on all days of the week. And if you’re at that point in life where dinner should be ready to take with you, the value of these wraps has increased exponentially.
We’ve also learned that they make great leftover lunches (and were later packed and taken away at school lunches), which means in good faith, I should issue this fair warning: The leftover rolls may serve as inspiration for elbows to throw and words to speak in an argument — or defense — about who “deserves” leftovers.
1 year ago: Best mac and cheese pressure cooker
two years ago: Battery Bull Bundt Bread
three years ago: Texas Chocolate Sheet Cake
Four years ago: Whole grain cake, banana, chocolate and snacks
five years ago: slow cooker ham sweet chipotle tomato
six years ago: Double Chocolate Greek Yogurt Cookies
seven years ago: Soft Pumpkin Sugar Iced Cookies
eight years ago: Oatmeal muffins with healthy apple sauce
nine years ago: The texture of peach and cream
ten years ago: Best frost {aka magic freeze}
Crispy Chicken Bacon Ranch Wrap
- 3 Glasses (425 g) Cooked and chopped chicken
- 2 Glasses (57 g) Lightly packed baby spinach, chopped
- 6 Slices (72-80 g) Bacon cooked and crumbled
- ½ cup ranch dressing (see note)
- 1 Tablespoon dry ranch mix (optional – see note)
- 1 ½ Glasses (170 g) grated cheese (see note)
- 6 burrito size tortilla (10 inch)
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In a bowl, add chicken, spinach, bacon, ranch sauce, and dry ranch seasoning (if using). Stir together until combined.
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To assemble: Sprinkle about 1/4 to 1/3 cup of cheese over the tortilla. Spread 1/3 to 1/2 cup of the filling into a wide strip down the center of the tortilla. Fold one side of the tortilla over the filling, followed by the other side. Gently tap to flatten.
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Heat a nonstick skillet or skillet on the stove to medium heat (about 350 degrees for an electric grill).
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Spray the seam side of the rolls with nonstick cooking spray or brush them lightly with olive oil (this helps them get more crisp).
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Place the dotting side on the preheated griddle or pan (cooking this side first will help it not fall apart). Cook until golden brown and crunchy, 2-4 minutes, pressing lightly with a spatula to flatten slightly while cooking.
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Spray the top with nonstick cooking spray or brush it lightly with oil, then flip. Cook for another 2-4 minutes, pressing lightly with the spatula, until the tortillas are golden and the filling is hot and melted.
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Cut the wrap in half and serve it warm.
Dry ranch sauce: Adding this is optional but definitely enhances the delicious flavor of the ranch.
cheese: I prefer using half Monterey Jack cheese/half cheddar for these rolls (another great option is a well-melted quesadilla, such as the Supremo Queso Chihuahua in the red and white bag—I found it at Costco).
service: 1 wrapAnd Calories: 343CaloriesAnd Carbohydrates: 3gAnd protein: 26gAnd fat: 24gAnd Saturated fat: 10gAnd Cholesterol: 91mgAnd sodium: 696mgAnd the basic: 1gAnd sugar: 1g
Description source: From Mel’s Kitchen Cafe
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