Ingredients
Scale
- 1 cup cooked shredded chicken
- 4 slices cooked crispy bacon (crumbled)
- 2 cups shredded Colby-jack cheese
- 4 tablespoons ranch dressing
- 4 (8-inch) flour tortillas
Instructions
- Preheat a large skillet over medium heat. Butter one side of a tortilla. Lay tortilla butter side down into the pan. Spread about 1 tablespoon of ranch dressing evenly over the tortilla.
- Sprinkle about a ½ cup of cheese over the ranch dressing. Add about a ¼ cup of the shredded chicken and ¼ of the crumbled bacon onto half of the tortilla.
- Once the tortilla is browned on the bottom and the cheese has melted, fold the half of the tortilla with just cheese over the half with chicken and bacon and press gently with a spatula. Cut into 3 slices and serve. Repeat with remaining tortillas.