Ranch Chicken Wrap with Asparagus & Bacon

this will make 4 wraps, increase ingredients to make more

1/2 lb. boneless chicken breasts cut into strips**

8-12 asparagus spears

4 strips of bacon

4 medium or large flour tortillas

2 green onions, chopped, and reserve green top pieces for garnish

1-2 Tablespoons dry Ranch Dressing Mix

salt & pepper

olive oil spray

2 oz grated cheese {I used Triple Cheddar Creamy Melt}

1 egg, beaten

toothpicks or short skewers

 

Cook bacon in skillet on medium heat until crispy, remove to paper towels to drain.  Reserve 1 Tablespoon bacon grease* in skillet.  Add chicken and saute, 2-3 minutes per side.  Season with salt and pepper.  Remove to cutting board.  Saute asparagus pieces and white onion pieces 2-3 minutes, stirring occasionally, until they begin to soften.  Remove skillet from heat.

Cut chicken and bacon into small pieces and combine with asparagus in skillet.  Sprinkle with Ranch Dressing mix. Add cream cheese, and as it warms and melts, stir to combine into a creamy filling.

Lay out tortillas and divide filling among them, placing it down the center of each tortilla. Sprinkle with cheese. brush egg over tortilla side edges. Fold bottom edge over filling and then fold over each side, and secure with skewers.

Place wraps on an olive oil sprayed foil lined baking pan.  Lightly spray top of tortilla wraps with olive oil spray.  Wraps can be refrigerated at this point if desired.  Bring to room temperature before cooking, or cover loosely with foil and bake a few minutes longer.

Bake at 400 for 15 minutes, or until tortillas are golden and filling is hot.  Garnish with reserved green onion tops.

*use oil or a combo of oil and butter if preferred

**sub cooked or rotisserie chicken