Chicken Bacon Ranch Cheese Burrito
A loaded burrito built on a crispy baked mozzarella and bacon base, filled with juicy chicken, fresh lettuce, and cool ranch dressing. Cheesy, smoky, and ready in minutes for the ultimate handheld meal.
Equipment
- 1 | Baking sheet | lined with parchment
- 1 | Paper towels | for blotting grease
- 1 | Knife | for slicing chicken
- 1 | cutting board |
Ingredients
- 1 | cup | shredded mozzarella |
- 3 | strips | bacon |
- 1 | large | flour tortilla | burrito size
- 6 | ounces | cooked chicken breast | sliced
- 1 | cup | shredded lettuce |
- 3 | tablespoons | ranch dressing |
- 1 | | salt | to taste
- 1 | | black pepper | to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Spread mozzarella into a thin circle and top with bacon strips.
- Bake 8-10 minutes until cheese is golden and crispy.
- Flip the crisp and blot excess grease with paper towels.
- Warm the flour tortilla if desired.
- Layer sliced chicken, shredded lettuce, and ranch dressing on the cheese crisp or tortilla.
- Roll tightly into a burrito, tucking in the sides.
- Slice in half if desired and serve immediately.
- Tip: Blot the cheese crisp well so it stays crunchy inside the burrito.
Notes
Best eaten right away while the cheese base is still crisp.
Store any leftovers tightly wrapped in the refrigerator up to 1 day.
Rotisserie chicken makes this even faster.
Use a large tortilla to prevent tearing when rolling.
Store any leftovers tightly wrapped in the refrigerator up to 1 day.
Rotisserie chicken makes this even faster.
Use a large tortilla to prevent tearing when rolling.