CHICKEN BACON RANCH TORTILLA RECIPES

Steps:

• Preheat oven to 425 degrees and line a baking sheet with foil.
• In a large bowl, mix the room temperature cream cheese and ranch seasoning. Add chicken, cheese, bacon, and green onions. Stir to combine.
• Spoon 1/8 of the chicken mixture (about 1/3 cup or so) down the center of the tortilla.
• Fold up both short ends of the tortilla and fold over one of the long ends. Brush the open edge of the tortilla with beaten egg and fold over creating a rectangular tortilla pocket.
• Repeat with remaining tortillas and place seam-sides down on the baking sheet.
• Brush pocket tops with oil and sprinkle with salt.
• Bake at 425 degrees for 15-18 minutes until golden brown.
• Serve ranch dressing on the side to dip tortilla pockets.

Steps:

• Using a sharp knife, make one straight cut from the middle of the tortilla to the edge.
• Place the bacon on the bottom right quadrant.
• Place the lettuce on the bottom left quadrant.
• Place the chicken on the top left quadrant.
• Place the tomatoes on the top right quadrant.
• Drizzle all ingredients with ranch dressing and season with salt and pepper.
• Carefully fold the bacon quadrant over the lettuce. Keep working clock-wise, folding one quadrant over the other until you have a triangle-shaped wrap.
• Grill the wrap in a panini press or in a pan and cook over medium heat, flipping once.
• Remove from heat once the tortilla has turned a light golden brown, about 3-4 minutes per side.