Baked Chicken Bacon Ranch Tacos (Print Version)
Chicken, bacon, ranch, and cheese fill crispy baked tortillas for an easy, comforting handheld meal.
# Ingredients:
→ Filling
01 -
2 cups cooked chicken, shredded
02 -
6 slices bacon, cooked and crumbled
03 -
1 cup shredded mozzarella cheese
04 -
1 cup shredded cheddar or Colby Jack cheese
05 -
1/3 cup ranch dressing
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/4 teaspoon black pepper
→ Assembly
09 -
10 to 12 small flour tortillas
10 -
Olive oil spray or melted butter, for brushing
→ Toppings
11 -
1 cup shredded lettuce
12 -
Additional ranch dressing, for drizzling
# Steps:
01 -
Set oven to 400°F (204°C) and prepare a baking sheet with nonstick spray or brush with melted butter.
02 -
In a large bowl, thoroughly mix shredded chicken, crumbled bacon, mozzarella cheese, cheddar cheese, ranch dressing, garlic powder, onion powder, and black pepper until evenly combined.
03 -
Warm flour tortillas briefly until pliable by microwaving for 20–30 seconds or wrapping in foil in a warm oven.
04 -
Spoon the chicken mixture evenly onto each tortilla, fold the tortillas closed, and arrange the tacos seam-side down on the prepared baking sheet.
05 -
Lightly brush or spray the exposed tortilla surfaces with olive oil or melted butter for crisping.
06 -
Bake the tacos for 15 to 18 minutes until the tortillas are golden and the cheese is melted.
07 -
Remove from oven, top with shredded lettuce and a drizzle of ranch dressing. Serve immediately while hot.
# Notes:
01 -
For extra crisp tacos, use convection mode if available and avoid overfilling the tortillas.