Crispy Ranch Chicken Wraps

3 c cooked, chopped chicken

2 c lightly packed baby spinach, chopped

6 slices bacon, cooked and crumbled

1/2 c ranch dressing

1 Tbs dry ranch mix

1.5 c shredded cheese

6+ large tortillas

Combine chicken, spinach, bacon, ranch dressing, and powdered ranch in a bowl.  Stir together until even combined.

Sprinkle cheese across a tortilla, spread 1/3 to 1/2 c filling in a wide strip down the center of the tortilla.  Fold one side, then the other across the tortilla, press lightly to flatten.

Heat a griddle or nonstick skillet on the stovetop to medium heat.  Spray the seam side of the wrap with cooking spray (or brush with olive oil).  Place the wrap seam-side down on the preheated skillet.  Cook until golden brown and crisp, about 2-4 minutes, pressing lightly with a spatula to flatten a bit.  Spray the other side with cooking spray and flip, cooking for another 2-4 minutes.

Cut wraps in half and serve warm.

From Mel's Kitchen Cafe