Toasted Chicken Bacon Ranch Wraps

These toasted chicken bacon ranch wraps are so flavorful! It's not a requirement to toast them if you're short on time, but it does kick this meal up a notch to have that textural contrast. Here's what you'll need to make 6 wraps:

Photo byMel

Ingredients:

• 3 cups cooked, chopped chicken
• 2 cups lightly packed baby spinach, chopped
• 6 slices bacon, cooked and crumbled
• 3 green onions, thinly sliced
• 1/2 cup ranch dressing
• 1 tablespoon dry ranch mix
• 1 1/2 cups shredded cheese (see note)
• 2 avocados, pits removed and sliced, optional
• 6 burrito-size tortillas (10-inch)

In a bowl, mix together the chicken, spinach, bacon, green onions, ranch dressing, and dry ranch seasoning (if using) until well combined.

To assemble the wraps, sprinkle about 1/4 to 1/3 cup of cheese evenly over a tortilla. Spoon 1/3 to 1/2 cup of the chicken mixture down the center of the tortilla and add a few avocado slices if desired. Fold one side of the tortilla over the filling, then fold the other side, pressing lightly to flatten.

Preheat a griddle or nonstick skillet over medium heat (or 350°F if using an electric griddle). Lightly spray the seam side of the wraps with nonstick spray or brush with olive oil for added crispiness.

Place the wraps seam-side down on the griddle or skillet. Cook for 2-4 minutes, pressing lightly with a spatula until golden and crisp. Spray or brush the tops with oil, flip, and cook for another 2-4 minutes until the other side is golden and the filling is warm and melted.

Slice in half and serve warm. Enjoy!

* Notes:

Instead of ranch, you can also try different sauces. BBQ also works wonderfully in this, or use sweet chili sauce for an asian kick.