Chicken Bacon Ranch Wrap with Cheddar and Romaine

I make chicken bacon ranch wraps as a quick lunch when I have extra cooked chicken on hand. I wrap cooked chicken and bacon and cold ranch dressing in warmed tortillas with cheddar cheese. Romaine lettuce and red onion and tomato add crisp and sour flavors.

The tortilla is fried in a dry pan until hot. The dressing is added to the center of the tortilla, leaving a 2-inch border around the outside without filling to help hold and shape the burrito. I use 10-inch tortillas for burritos. The smaller tortillas tend to fall apart when filled, especially if they are overfilled.

I like to apply the filling over part of the ranch on one side of the tortilla. Then, I fold and roll the tortilla, enclosing both ends, and roll up from the bottom. The tortilla should not be too full. You can cook the tortilla on a panini press or griddle until the cheese melts and the tortilla browns, if you like.

These wraps should be consumed right after assembly, either cut diagonally or eaten whole when the tortillas are warm. Four wraps should be enough for a lunch served with chips or a simple salad. If you plan to eat the wraps at a later time, you can help make assembly faster by prepping the filling ingredients in advance.