Crispy Chicken Bacon Ranch Wraps Pressure Cooker Recipe
Quick and easy crispy chicken bacon ranch wraps made in a pressure cooker.
Equipment
- 1 Skillet for crisping the wraps
Ingredients
Main Ingredients
- 3 cups cooked chopped chicken use leftovers or rotisserie chicken
- 2 cups chopped baby spinach keeps it fresh and healthy
- 6 slices crispy bacon crumbled for that tasty crunch
- ½ cup ranch dressing to bring the creamy tang
- 1 tablespoon dry ranch mix optional, added for extra punch
- 1 ½ cups shredded cheese cheddar or a blend, your call
- 6 burrito size tortillas 10-inch to wrap it all up
Instructions
Instructions
- In a bowl, add the chicken, spinach, bacon, ranch dressing and dry ranch seasoning (if using). Stir together until evenly combined.
- To assemble: spread filling down the center of the tortilla.
- Sprinkle cheese across tortilla.
- Fold one side over the filling, followed by the other. Press lightly to flatten.
- Heat a skillet on medium. Place wraps seam-side down on preheated skillet. Cook until golden brown and crisp, about 3 to 4 minutes. Flip and repeat on the other side.
- Cut the wraps in half and serve warm.
Notes
Serve warm for best results. For extra flavor, try adding salsa or guacamole on the side.