Crunchy Bacon Chicken Ranch Wrap (Print Version)
Cheesy chicken and bacon wrapped in crispy tortillas with creamy ranch for a savory meal.
# Ingredients:
→ Wrap Filling
01 -
1/4 cup unsalted butter
02 -
2 cloves garlic, minced
03 -
1/4 cup all-purpose flour
04 -
1 cup whole milk
05 -
1/2 cup heavy cream
06 -
1 cup cheddar cheese, shredded
07 -
1 cup cooked bacon, crumbled
08 -
1/2 cup ranch dressing
09 -
2 green onions, chopped
10 -
2 cups cooked chicken, shredded
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
Fresh parsley, chopped, to taste
→ Wraps
14 -
4 large flour tortillas
# Steps:
01 -
Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
02 -
Stir in the flour and cook for an additional minute, whisking continuously to eliminate raw flour taste.
03 -
Gradually whisk in milk and heavy cream, stirring constantly for 3 to 4 minutes until the mixture thickens. Add shredded cheddar cheese, crumbled bacon, ranch dressing, green onions, salt, pepper, and parsley. Stir until the cheese is fully melted and the mixture is smooth.
04 -
Add shredded chicken to the saucepan. Mix until the chicken is evenly coated with the cheese sauce.
05 -
Evenly distribute the chicken filling in the center of each flour tortilla. Fold in the sides and roll up tightly to enclose the filling.
06 -
Heat a nonstick skillet over medium heat. Place the wraps seam-side down and cook for 2 to 3 minutes per side until golden brown and crispy.
07 -
Transfer wraps to a cutting board, slice each in half, and serve warm with extra ranch dressing if desired.
# Notes:
01 -
For maximum crunch, serve wraps immediately after toasting. Substitute rotisserie chicken for convenience.