Chicken Bacon Ranch Tortilla Pockets

Hello friends! I’m Liz from Love Grows Wild, and I am so excited to be back today sharing this fantastic dinner idea with you!

These Chicken Bacon Ranch Tortilla Pockets are easy to put together and packed with tons of delicious ranch flavor. Serve them along with ranch dressing to dip the pockets in, and your family will be begging for this meal again and again!

These incredible Chicken Bacon Ranch Tortilla Pockets are sure to be your family go to quick meal. I am so taking these on my next picnic! #familydinner #chickenrecipe #bacon #recipe

I don’t know about you, but any recipe that starts with the words “chicken bacon ranch” is always a big hit in my house! I love these tortilla pockets because they are so simple to put together and a great way to please the whole family. They are easy enough for little ones to eat, but adults love them just as much!

I just combine the ingredients for the chicken bacon ranch filling and spoon them onto tortilla shells. A little bit of egg wash seals the tortilla pockets, and some olive oil and salt sprinkled on top help them bake to golden, delicious perfection. Since you can never have too much ranch (according to my husband), I like to serve ranch dressing on the side to dip these fun little pockets into. The outside of the tortilla is golden and crispy, and the filling inside is creamy and so full of flavor. My family loves this chicken bacon ranch recipe, and I know yours will too!

Chicken Bacon Ranch Tortilla Pockets

3 cups shredded chicken (rotisserie chicken works great!)

8 slices bacon, cooked and chopped

8 ounce package cream cheese, room temperature

1 packet (1 ounce) ranch dressing mix

1 cup monterey jack cheese, shredded

1/4 cup green onions, chopped

8 – 8″ flour tortillas

1 egg, beaten with 1 teaspoon water

1 tablespoon olive oil

coarse salt

 

Preheat oven to 425 degrees and line a baking sheet with foil. In a large bowl, mix the room temperature cream cheese and ranch seasoning. Add chicken, cheese, bacon, and green onions. Stir to combine. Spoon 1/8 of the chicken mixture (about 1/3 cup or so) down the center of the tortilla. Fold up both short ends of the tortilla and fold over one of the long ends. Brush the open edge of the tortilla with beaten egg and fold over creating a rectangular tortilla pocket. Repeat with remaining tortillas and place seam-sides down on the baking sheet. Brush pocket tops with oil and sprinkle with salt. Bake at 425 degrees for 15-18 minutes until golden brown. Serve ranch dressing on the side to dip tortilla pockets.

Chicken Bacon Ranch Tortilla Pockets

Yield: 8 Tortilla Pockets

Chicken Bacon Ranch Tortilla Pockets

A perfect quick family meal!

Ingredients

  • 3 cups shredded chicken (rotisserie chicken works great!)
  • 8 slices bacon, cooked and chopped
  • 8 ounce package cream cheese, room temperature
  • 1 packet (1 ounce) ranch dressing mix
  • 1 cup monterey jack cheese, shredded
  • 1/4 cup green onions, chopped
  • 8 - 8" flour tortillas
  • 1 egg, beaten with 1 teaspoon water
  • 1 tablespoon olive oil
  • coarse salt

Instructions

  1. Preheat oven to 425 degrees and line a baking sheet with foil.
  2. In a large bowl, mix the room temperature cream cheese and ranch seasoning.
  3. Add chicken, cheese, bacon, and green onions.
  4. Stir to combine.
  5. Spoon 1/8 of the chicken mixture (about 1/3 cup or so) down the center of the tortilla.
  6. Fold up both short ends of the tortilla and fold over one of the long ends.
  7. Brush the open edge of the tortilla with beaten egg and fold over creating a rectangular tortilla pocket.
  8. Repeat with remaining tortillas and place seam-sides down on the baking sheet.
  9. Brush pocket tops with oil and sprinkle with salt.
  10. Bake at 425 degrees for 15-18 minutes until golden brown.
  11. Serve ranch dressing on the side to dip tortilla pockets.
http://www.uncommondesignsonline.com/chicken-bacon-ranch-tortilla-pockets/

I hope you enjoy this recipe, and I’ll see you back here next time!

xoxo Liz

How about another wonderful and absolutely delish family favorite?

Slow-Cooker-Honey-Barbecue-Sandwiches-11

Slow Cooker Honey Barbeque Chicken Sandwiches

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Trish Flake

Author/Co-Owner at Uncommon Designs
Hey y'all! I am Trish and one half of the creative team at Uncommon Designs. I adore party planning, holiday celebrations, and all things crafty! I am so excited to share my creative adventures with you!

Latest posts by Trish Flake (see all)

Comments

  1. Brenda says

    is there a link or button so we can print your recipes? Or do I need to copy and paste the information into word to get it printed?
    Thanks

  2. Leslie says

    Turned out great, microwaved leftovers even kept their oven-baked crispiness. My only issue is they were just a bit salty. I’d say use 1/4 to 1/2 of the ranch packet instead of the whole thing since the bacon and rotisserie chicken already add plenty of salt.

  3. Alyssa says

    I substituted the green onions for chopped tomatoes, used neufchatel cheese and turkey bacon….holy deliciousness! Thank you for this recipe!

  4. Pam says

    I made these yesterday for the Super Bowl and I’m so glad I did!! They were fantastic!! I’m not a huge chicken bacon ranch fan but my son-in-law is so I made these with him in mind. Of course he loved them, but I loved them too!! My hubby and I just ate the last two for lunch and they were just as good!! And I followed the recipe exactly and none of us thought they were too salty at all. Thanks for a fantastic recipe!! :)

  5. karen roberts says

    Looks great. I have some extra baked chicken and will use that. The ranch dressing mix can also be used for dipping pork chops in and baking in the oven. Saw this on t.v.

  6. says

    I love this! We’re expecting a huge snow storm tomorrow and these would be perfect to be snowed in with. Would love for you to share this at Celebrate Your Story link party. Hope to see you there!

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