Ingredients
Method
Preparation
- Remove the skin and bones from the rotisserie chicken and shred the meat into bite-size pieces.
- Cook bacon until crisp, drain on paper towels, and crumble.
- Grate the cheese and chop the herbs.
Cooking
- Heat a nonstick skillet over medium heat and lightly coat with olive oil or cooking spray.
- Lay one tortilla flat and sprinkle about 1/2 cup cheese over half of it.
- Add a generous handful of shredded chicken, a drizzle of ranch, and crumbled bacon. Top with another 1/4 to 1/2 cup cheese.
- Fold the tortilla in half and place in the hot skillet. Cook 2 to 3 minutes per side until golden and cheese is melted.
- Transfer to a cutting board, let rest for 1 minute, then slice into wedges. Repeat with remaining tortillas and filling.
Serving
- Sprinkle with chopped chives or cilantro and serve hot with extra ranch, salsa, or sour cream on the side.
Nutrition
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, warm in a skillet over medium-low heat for 3–4 minutes per side. For extra crispness, brush tortillas lightly with olive oil or butter before cooking.