Bacon Chicken Ranch Wrap

Cook the bacon:

1. In a skillet over medium heat, cook the bacon strips until crispy, about 4-5 minutes per side.

2. Once done, transfer to a paper towel-lined plate to drain excess grease. 

3. Cut each strip in half to make 8 pieces.

Warm the tortillas

1. While the bacon cooks, warm the tortillas in a dry skillet or microwave for 15-20 seconds to make them pliable.

Assemble the Wraps:

1. Lay the tortillas flat on a clean surface. Divide the shredded romaine lettuce evenly between the two tortillas, placing it in the center of each. Layer ½ cup shredded rotisserie chicken on top of the lettuce in each wrap. Add the sliced grape tomatoes and sprinkle 2 tbsp of shredded sharp cheddar over the top of each wrap. Drizzle each with 1 tablespoon ofSideDish Classic Ranch.

2. Fold the sides of the tortilla in, then roll it up tightly from one end to the other.

3. Heat a clean skillet over medium heat and add a small amount of oil or butter (about ½ teaspoon) to prevent sticking. Place the wrap seam-side down in the skillet and press down lightly with a spatula.Cook for about 2-3 minutes, until the tortilla is golden and crispy. Flip and cook the other side for another 2-3 minutes.

4. Remove the wraps from the skillet, slice them in half, and serve immediately. Enjoy!