1-Combine: the 3 cups of cooked, chopped chicken, 2 cups of lightly packed, chopped baby spinach, 6 slices of cooked and crumbled bacon, ½ cup of ranch dressing, and 1 tablespoon of dry ranch mix (if using) in a large bowl. Mix everything until it’s well blended for that flavorful filling.

2-Sprinkle: about ¼ to ⅓ cup of shredded cheese on each of the 6 burrito-size tortillas.

3-Spread: ⅓ to ½ cup of the filling along the center of each tortilla, then fold one side over the filling, followed by the other side, and press lightly to flatten the wrap.

4-Heat: a griddle or nonstick skillet to medium heat, around 350°F or 175°C.

5-Spray: or brush the wraps with cooking spray or oil for extra crispiness.

6-Cook: the wraps seam-side down for 2 to 4 minutes until golden and crisp, pressing lightly to keep the filling inside.

7-Flip: and cook for another 2 to 4 minutes until the other side is golden and the filling is hot and melted.

8-Cut: each wrap in half and serve warm for the best experience.