Turkey Bacon Wrap Recipe

1. If bacon is not cooked, cook 4 strips in a skillet over medium heat until crisp, about 6–8 minutes, flipping once. Drain on paper towels and cut each strip in half crosswise. If using pre-cooked bacon, reheat briefly in microwave or skillet to warm.

2. Rinse and dry lettuce leaves. Stack and slice or tear into pieces roughly 1–1.5 inches wide to fit the tortilla.

3. Wash the tomato and slice into 1/4-inch thick rounds or half-moons. Lightly season the tomato slices with the salt and pepper.

4. Grate or thinly slice 2 oz cheddar cheese if not pre-shredded.

5. Warm tortilla (optional)

Warm each flour tortilla in a dry skillet over medium heat for 10–15 seconds per side, or microwave 10–15 seconds wrapped in a damp paper towel, until pliable.

6. Lay a warmed tortilla flat on a cutting board. Spread about 2 tablespoons of Miss Fancy's ranch down the center of the tortilla, leaving 1.5 inches clear at the edges.

7. Place half of the smoked turkey (about 4 oz) in an even layer over the ranch. Top with half the shredded cheddar (1 oz), two bacon halves (equivalent to 2 strips), a portion of lettuce (about 1/2 cup), and 3–4 tomato slices. Repeat for the second tortilla with remaining ingredients.

8. Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to form a secure wrap. Place seam-side down on the cutting board. Repeat with second wrap.

9. If desired, heat 1 teaspoon butter or brush 1 tsp olive oil in a skillet over medium-low heat. Place each wrap seam-side down in the skillet and press gently with a spatula. Toast for 1.5–2 minutes per side until golden and the cheese softens. Alternatively, place wraps in a panini press and cook until light golden (2–3 minutes).

10. Remove wraps and let rest 1 minute. Using a sharp knife, cut each wrap in half on the bias. Plate with a small ramekin containing the remaining ranch dressing (about 2 tbsp per serving). Serve immediately.