Saturday, September 27, 2014

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
coarse salt

  1. Preheat oven to 425 degrees and line a baking sheet with foil. 
  2. In a large bowl, mix the room temperature cream cheese and ranch seasoning. 
  3. Add chicken, cheese, bacon, and green onions. Stir to combine. 
  4. 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. 
  5. Repeat with remaining tortillas and place seam-sides down on the baking sheet. Brush pocket tops with oil and sprinkle with salt. 
  6. Bake at 425 degrees for 15-18 minutes until golden brown. 
  7. Serve ranch dressing on the side to dip tortilla pockets.
Notes: Another tasty recipe! We had these a while ago but I remember liking them.

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