Ingredients
-
2 cups cooked chicken breast, shredded or chopped
-
6 slices bacon, cooked and crumbled
-
1 cup shredded cheddar cheese
-
1/2 cup shredded mozzarella cheese
-
1/2 cup ranch dressing
-
6 large flour tortillas (burrito-size)
-
6 tostada shells (or substitute with crushed tortilla chips)
-
1 cup shredded lettuce
-
1 tomato, diced
-
1/4 cup diced red onion (optional)
-
2 tablespoons olive oil or butter (for cooking)
Instructions
Prepare Tortillas:
Warm flour tortillas slightly in the microwave (about 15 seconds) to make them easier to fold.
Layer Ingredients:
In the center of each tortilla, layer ranch dressing, chicken, cheddar, mozzarella, crumbled bacon, and tostada shell. Top with lettuce, diced tomato, and red onion (if using). Add an extra drizzle of ranch dressing.
Fold Wraps:
Fold the edges of the tortilla inward in a circular motion, working around until the wrap is completely enclosed.
Cook Crunchwraps:
Heat olive oil or butter in a skillet over medium heat. Place each crunchwrap seam-side down and cook for 2–3 minutes, until golden and sealed. Flip and cook the other side for another 2–3 minutes.
Serve:
Remove from skillet, cut in half if desired, and serve hot with extra ranch or salsa on the side.