2 boneless skinless chicken breasts
6 slices bacon
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup ranch dressing
6 large flour tortillas
Optional: 1/4 finely chopped green onions or bell peppers
Salt and pepper (as desired)
Prepare the Chicken:
Preheat you oven to 375°F (190°C).
Season the chicken breasts with salt and pepper, bake for 20-25 minutes until done (internal temperature should read 165°F or 74°C).
Allow the chicken to cool slightly, then shred it using two forks or a stand mixer fitted with a paddle attachment.
Cook the Bacon:
As the chicken cooks, place bacon slices in a large skillet over medium heat.
Cook until crispy, turning occasionally, about 8-10 minutes.
Once cooked remove bacon from pan and transfer to paper towel lined plate. When cooled enough break it into small pieces.
Mix up Filling:
Shred cheese using grater
In large mixing bowl add shredded chicken crumbled bacon shredded cheese and ranch dressing
Add chopped green onions or bell peppers if desired.
Combine all ingredients together well.
Assemble Roll-ups:
Place tortilla on clean surface
Pour plenty of chicken mixture in the middle of your circle and leave spaces at the edges
Start at one end roll tightly up to other end
Repeat process with remaining tortillas and chicken mixture
Serve or Store:
To make it more eye-friendly, the roll-ups may be cut into smaller bite-sized pieces and held together with a toothpick if desired.
Serve immediately or store in an airtight container in the refrigerator for 24 hours.