Begin by setting your oven to 350°F (175°C) to ensure it’s ready to go when you need it.

Line a baking sheet with parchment paper. This keeps the cheese from sticking and makes cleanup easier. Make sure the parchment lies flat and covers the entire surface.

Use a sharp knife to thinly slice the green onion, ensuring small, even pieces. This adds a fresh, mild onion flavor and a nice bit of color to the filling.

In a medium bowl, combine the shredded chicken, bacon pieces, sliced green onion, and ranch dressing. Stir the mixture until everything is evenly coated with the creamy ranch. Set it aside while you prepare the cheese.

Lay the mozzarella slices flat on the prepared baking sheet, spacing them about 1 inch apart to allow for spreading as they melt. Place the baking sheet in the preheated oven and bake for 6-8 minutes, or until the cheese slices are bubbly and edges start to turn golden. Keep a close eye on them to prevent overcooking.

Carefully take the baking sheet out of the oven and let the cheese slices cool slightly for about 30 seconds. This brief cooling helps the cheese become more pliable for rolling without tearing.

Working quickly while the cheese is still warm, spoon a portion of the chicken mixture onto one end of each cheese slice. Gently but firmly roll the cheese around the filling, creating a snug wrap.

Once rolled, slice each wrap in half for easier handling and presentation. Insert a toothpick into the center of each half to help keep the wraps intact.

Serve the wraps warm while the cheese is still soft and melty. They’re perfect on their own or paired with a dipping sauce of your choice.