Season and cook the chicken

• Season the chicken with the BBQ seasoning, smoked paprika, salt and black pepper.
• Cook in the air fryer at 190 °C for 12-15 minutes, or pan-fry until cooked through.

Shred and coat the chicken

• While still hot, shred the chicken using two forks.
• Stir through the BBQ sauce until coated and sticky.

Cook the bacon

• Cook the bacon according to packet instructions.
• Once cooked, slice each rasher in halves.

Make the ranch sauce

• Mix the ranch dressing and yoghurt together in a bowl.

Fill the wraps

• Lay a wrap flat on a board and make one cut from the centre down to the edge to create four quadrants.
• In the first section, add half the cheddar, followed by the BBQ chicken, the bacon, the ranch sauce and the remaining cheddar.

Fold into triangles

• Fold the wrap up in quarters until sealed into a triangle.
• Repeat with the second wrap and the remaining filling.

Toast the wraps

• Heat a non-stick pan over a medium heat and lightly spray with oil.
• Cook the folded wrap for 2 minutes per side, pressing gently, until golden and the cheese has melted.