Equipment Needed
- Mixing bowl
- Hand mixer or sturdy spatula
- Measuring cups and spoons
- Rubber spatula or offset spatula for spreading
- Plastic wrap
- Sharp serrated knife
- Cutting board
Step-by-Step Instructions
We start by making the irresistible filling. In my mixing bowl, I place the completely softened cream cheese. I use my hand mixer on medium speed to beat it for about 30 seconds until it’s smooth and whipped. This makes it easier to incorporate the other ingredients. To the cream cheese, I add the entire packet of dry ranch seasoning mix. I beat it again just until combined. The smell is instantly familiar and inviting. Then, I switch to a sturdy spatula.
Now, I fold in all the goodies by hand. I add the shredded chicken, shredded cheddar cheese, crumbled bacon, and sliced green onions. Using the spatula, I gently but thoroughly fold everything together until it’s evenly distributed. The mixture will be thick, chunky, and incredibly fragrant. I taste it at this point (a cook’s privilege!) and sometimes add a crack of black pepper or that optional garlic powder. I avoid adding salt, as the bacon, ranch mix, and cheese are plenty salty already. The filling is delicious enough to eat with a spoon, but we must persevere.
Next is the assembly. I lay out one large flour tortilla on a clean cutting board. Using my spatula or an offset knife, I scoop about one-quarter of the filling onto the tortilla. I spread it into a thin, even layer, leaving about a 1-inch border clean around the edges. This border is crucial; if you spread to the very edge, the filling will squirt out when you roll. I press the filling down firmly so it adheres to the tortilla. I repeat this with the remaining three tortillas.(See the next page below to continue…)