Ingredients
Scale
- 2 cups cooked chicken, shredded
- 6 slices bacon, cooked and crumbled
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar or Colby Jack cheese
- ⅓ cup ranch dressing (plus more for drizzling)
- 10–12 small flour tortillas (street-size)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Olive oil spray or melted butter for brushing
- 1 cup shredded iceberg or romaine lettuce
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish or sheet pan to prevent sticking.
- Combine the shredded chicken, crumbled bacon, mozzarella, cheddar, ranch dressing, garlic powder, onion powder, and black pepper in a large bowl. Mix until well incorporated.
- Warm the tortillas slightly in the microwave so they’re pliable enough to fold.
- Spoon the chicken mixture evenly into each tortilla and fold them gently to enclose the filling.
- Arrange tacos seam-side down in the prepared baking dish, ensuring they are snugly packed.
- Brush the tops of the tacos with olive oil or melted butter to promote crispiness.
- Bake uncovered for 15–18 minutes or until the tortillas are crisp and the cheese is melted.
- Remove from the oven and sprinkle with shredded lettuce. Drizzle additional ranch dressing on top before serving.
Notes
For optimal crispness, warm the tortillas before filling to prevent tearing. Store leftovers in an airtight container and reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: tacos, chicken, bacon, ranch, baked dinner, easy recipe