Bacon Ranch Chicken Wraps (Print Version)
Cheesy chicken with bacon and ranch, wrapped in golden tortillas for a savory, handheld meal everyone will love.
# Ingredients:
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
14 -
4 large flour tortillas
# Steps:
01 -
In a medium saucepan over medium heat, melt the butter with olive oil. Add garlic and sauté for 1 minute. Whisk in flour and cook for another minute to form a roux.
02 -
Gradually whisk in milk and cream. Stir constantly for 3–4 minutes, or until the sauce begins to thicken.
03 -
Add shredded cheddar, bacon, ranch dressing, salt, pepper, and parsley. Mix until the cheese is fully melted and the sauce is smooth.
04 -
Stir in the cooked chicken, ensuring it’s fully coated with the cheesy sauce.
05 -
Spoon the chicken mixture into the center of each tortilla. Fold the sides in and roll tightly into a burrito shape.
06 -
Heat a nonstick skillet over medium heat. Toast the wraps seam-side down for 2–3 minutes per side, or until golden and crispy.
07 -
Slice in half and serve warm. Offer extra ranch dressing on the side for dipping, if desired.
# Notes and Tips:
01 -
Use thick-cut, high-quality bacon for best texture and flavor.
02 -
If making ahead, store the filling and tortillas separately and toast wraps just before serving.
03 -
For a crispier texture, brush the outside of the tortilla with a little butter before toasting.