Start by warming the tortillas slightly – about 15-20 seconds in the microwave wrapped in slightly damp paper towels. This makes them more pliable and less likely to crack when we fold them.

In a small bowl, mix your shredded chicken with enough BBQ sauce to coat it well – I usually use about 1/3 cup for 2 cups of chicken. You want it moist but not swimming in sauce, or your wrap will get soggy.

Lay out your warmed tortillas and spread about 1 tablespoon of ranch dressing in the center of each, leaving a 2-inch border around the edges. The ranch acts like glue and adds amazing flavor.

To fold: First fold the sides in about 2 inches over the filling. Then, holding those sides in place, fold the bottom up and over the filling, tucking it under slightly to make it tight. Roll forward, keeping it snug but not so tight that ingredients squeeze out.

Heat about 2 tablespoons of oil in a large skillet over medium heat until it shimmers. Place your wraps seam-side down first – this seals them shut. Cook for about 2-3 minutes until golden brown and crispy (peek underneath to check).

Carefully flip and cook another 2 minutes on the other side. You’ll hear a gentle sizzle – that’s how you know the heat is right. If it’s too loud, turn it down a bit.

Remove from the pan and let rest for 1-2 minutes on paper towels. This keeps the bottom crispy instead of steamy. Cut diagonally and serve while still warm and crunchy.