01 -
Pop the wrap seam side down onto the hot skillet. Lightly press with a spatula. Give it a couple of minutes on each side till it's toasty and crisp all over.
02 -
Bring the sides of your tortilla in, then go ahead and roll from the bottom to close it up tight around the fillings.
03 -
Starting with the ranch chicken, line it down the center. Drop the cheddar and mozzarella on, then bacon pieces, then lettuce, tomato, and onion slices on top.
04 -
Take that mayo-sour cream blend and smear it right in the middle of your tortilla.
05 -
Slice up the rested chicken thin. Stir together ranch mix and water till smooth, then toss the chicken in till coated all over.
06 -
After cooking, set chicken aside for five minutes. Meanwhile, break the bacon into little pieces.
07 -
Get rid of most bacon grease but keep a spoonful. Slip the chicken into the pan. Let it cook till golden and hitting 75°C inside, about 6-8 minutes per side.
08 -
Toss your bacon into a medium-hot skillet. Fry ‘em up, flipping sometimes, for 5 to 7 minutes. Move to some paper towels when they’re done and crunchy.
09 -
Take the wrap off the heat, slice it in half if you want, and serve right away.
10 -
In a bowl, stir mayo and sour cream together till just blended.