Ingredients
- 2 cups cooked and shredded chicken
- 8 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 4 large flour tortillas
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Optional: 1/2 cup sliced black olives for garnish
Feel free to make this recipe your own. You can substitute the cheddar cheese with Monterey Jack for a milder flavor or add a sprinkle of red pepper flakes if you’re in the mood for a bit of heat. The beauty of cooking, as my abuela always said, is in personalizing each dish to suit your taste.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, crumbled bacon, shredded cheese, and chopped green onions. Add salt and pepper to taste.
- Lay out the tortillas on a clean surface. Spread a thin layer of ranch dressing over each tortilla.
- Divide the chicken mixture evenly among the tortillas, spooning it onto the center of each.
- Roll each tortilla tightly, folding in the sides as you go to create a snug roll up.
- Place the roll ups seam-side down on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden and crispy.
- Remove from the oven and let them cool slightly before slicing into pinwheels, if desired.
This recipe reminds me of rolling tortillas with my abuela, who taught me that food prepared with love nourishes both the body and the soul. Keep an eye on the roll ups as they bake to ensure they achieve that perfect crispy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International