Ranch Tortilla Recipe

Combine base

In a medium bowl, whisk together 1 cup mayonnaise and 1 cup sour cream until smooth and homogenous.

Thin to desired consistency

Stir in 1 cup buttermilk gradually until the dressing reaches a pourable, creamy consistency. Use slightly less buttermilk for thicker dip, or more for a pourable dressing.

Add aromatics and seasonings

Add 2 tablespoons chopped chives, 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 2 teaspoons minced garlic, 1 teaspoon onion powder, 1 teaspoon dried dill, 1 teaspoon dried parsley, 3 teaspoons salt, 1 teaspoon freshly ground black pepper, 1 teaspoon lemon juice or white wine vinegar, and 1 teaspoon Worcestershire sauce (if using). Stir thoroughly to combine.

Adjust and chill

Taste the dressing and adjust salt, pepper, or acid as needed. Transfer to an airtight container and refrigerate for at least 30 minutes (preferably 2 hours) to let flavors meld. Stir before using.

Warm tortillas

Heat a large skillet or griddle over medium heat. Brush each flour tortilla lightly with melted butter on one side. Add 1 teaspoon olive oil to the hot skillet and, working 2–3 at a time depending on skillet size, place the tortilla butter-side down. Warm 30–45 seconds until slightly crisp and golden, then flip and warm the other side 20–30 seconds. Remove and keep warm in a towel-lined plate while you finish the rest.

Coat tortillas with ranch

Lay each warmed tortilla flat on a clean surface. Spoon 2–3 tablespoons (depending on preference) of chilled ranch dressing onto the center of each tortilla and spread into an even layer, leaving a small border around the edge so the tortilla stays crisp.

Finish and serve

Fold or roll the tortillas as desired (roll tightly for wraps or fold in half for quick handhelds). Sprinkle each with a pinch of freshly chopped chives and a light grind of cracked black pepper. Serve immediately with extra ranch on the side for dipping.