Bacon Ranch Chicken Wraps (Print Version)
Tender chicken, cheddar, bacon, and ranch in toasted flour tortillas for a savory, satisfying meal.
# Ingredients:
→ Filling
01 -
2 cups cooked chicken breast, chopped or shredded
02 -
1 tablespoon olive oil
03 -
2 cloves garlic, minced
04 -
2 tablespoons butter
05 -
2 tablespoons all-purpose flour
06 -
1 cup whole milk
07 -
1/2 cup heavy cream
08 -
1 1/2 cups shredded cheddar cheese
09 -
1/2 cup cooked bacon, crumbled
10 -
2 tablespoons ranch dressing
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
13 -
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
→ Wrap
14 -
4 large flour tortillas
# Instructions:
01 -
In a medium saucepan over medium heat, melt butter with olive oil. Add minced garlic and sauté for 1 minute. Whisk in flour and cook for another minute to form a smooth roux.
02 -
Gradually whisk in whole milk and heavy cream, stirring constantly for 3 to 4 minutes until the sauce thickens.
03 -
Stir in shredded cheddar cheese, crumbled bacon, ranch dressing, salt, black pepper, and parsley. Continue mixing until the cheese is fully melted and the sauce is creamy.
04 -
Fold in the cooked chicken breast, ensuring all pieces are evenly coated with the warm cheese sauce.
05 -
Arrange the chicken mixture in the center of each flour tortilla. Fold the sides inward and roll tightly into burrito-shaped wraps.
06 -
Heat a nonstick skillet over medium heat. Place the wraps seam-side down and toast for 2 to 3 minutes per side until golden brown and crisp.
07 -
Cut wraps in half and serve warm, offering additional ranch dressing on the side if desired.
# Notes:
01 -
For best texture, avoid overfilling the tortillas and toast wraps seam-side down to seal.