Preparation

• In a bowl, add the chicken, spinach, bacon, ranch dressing and dry ranch seasoning (if using). Stir together until evenly combined.
• To assemble: sprinkle about ¼ to ⅓ cup cheese across tortilla. Spread ⅓ to ½ cup filling in a wide strip down the center of the tortilla. Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
• Heat a griddle or nonstick skillet on the stovetop to medium heat (about 350 degrees for an electric griddle).
• Spray the seam side of the wraps with nonstick cooking spray or lightly brush with olive oil (this helps them get extra crispy).
• Place the wraps seam-side down on the preheated griddle or skillet. Cook until golden brown and crisp, about 2-4 minutes, pressing lightly with a spatula to flatten a bit while cooking.
• Spray the top with nonstick cooking spray or brush lightly with oil and flip. Cook for another 2-4 minutes, pressing lightly with a spatula, until the tortilla is golden and the filling is hot and melty.
• Cut the wraps in half and serve warm.