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!
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
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.