Ingredients
4 cups chicken, pre-roasted, (can be dark or white meat), shredded
2½ cups monterey jack cheese, or sharp cheddar, grated and divided
2 cups smoked bacon
1 cup heirloom tomatoes, ripe, diced
5½ oz white onions, sliced
2 tbsp vegetable oil
2 cloves garlic, sliced
¼ cup ranch dressing*, (see Recipe Notes for Recipe)
4 tortilla wraps, large
salt and ground black pepper, to taste
cooking spray
pico de gallo**, (see Recipe Notes for Recipe)
¼ cup ranch dressing
¼ cup sour cream
cilantro, chopped
Preparation
Heat up oil in a wide skillet over medium heat. Add the onions and sauté for roughly 5 to 8 minutes, until caramelized.
Add the garlic and tomatoes. Sauté briefly, then transfer into a mixing bowl.
Add the chicken, pre-cooked bacon, ½ cup of cheese, then season with salt and pepper. Add ¼ cup of ranch dressing, then mix to combine.
Grease a clean skillet with cooking spray and place it over medium heat.
Place the tortilla wrap and add roughly 1½ cups of the chicken mixture to half of the wrap.
Sprinkle roughly ½ cup of the cheese, then fold the other side over and press so that the cheese makes it stick closed. Heat for 3 to 5 minutes to further melt the cheese and turn the exterior golden brown.
Flip and do the same on the other side. Repeat until you have done all 4 tortillas.
When done, cut into four and serve with ranch dressing, sour cream, and pico de gallo. Garnish with cilantro.
Serve and enjoy!
