Bacon Chicken Ranch Pockets
rotisserie chicken works great!
cooked and chopped
one package, room temperature
Ranch dressing mix
monterey jack cheese
beaten with 1 tsp water
Preheat oven to 425 degrees and line a baking sheet with foil.
In a large bowl, mix the room temperature cream cheese and ranch seasoning. Add chicken, cheese, bacon, and green onions.
Stir to combine.
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.
Repeat with remaining tortillas and place seam-sides down on the baking sheet.
Brush pocket tops with oil and sprinkle with salt.
Bake at 425 degrees for 15-18 minutes until golden brown.
Serve ranch dressing on the side to dip tortilla pockets.