Description
Delicious and creamy Bacon Ranch Chicken Wraps made with tender chicken breast, melted cheddar cheese, crispy bacon, and a homemade garlic cream sauce, all wrapped in warm, toasted flour tortillas. Perfect for a quick and satisfying meal in just 30 minutes.
Ingredients
Scale
Chicken and Filling
- 2 cups cooked chicken breast, shredded or chopped
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup crispy bacon, broken into pieces
- 2 tablespoons ranch dressing
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley
Garlic Roux and Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
Wraps
- 4 extra-large flour tortillas
Instructions
- Prepare Garlic Roux: In a saucepan over medium heat, melt the butter and olive oil together. Add the finely chopped garlic and let it sizzle gently for about one minute until fragrant. Sprinkle in the all-purpose flour and stir continuously for one minute until the mixture becomes well blended and smooth.
- Create Cream Sauce: Gradually splash in the whole milk and heavy cream a little at a time while whisking constantly. Continue stirring the sauce for a few minutes until it thickens nicely into a creamy consistency.
- Add Chicken: Toss the cooked shredded or chopped chicken breast into the cream sauce, mixing thoroughly so the chicken is fully coated and warmed through.
- Incorporate Cheese and Flavorings: Add the shredded cheddar cheese, crispy bacon pieces, ranch dressing, black pepper, chopped parsley, and salt to the chicken sauce. Mix well until the cheese melts and the sauce becomes rich and creamy.
- Fill Tortillas: Spoon the cheesy chicken mixture onto the center of each extra-large flour tortilla. Fold the sides in and then roll it up tightly, creating a large burrito-style wrap.
- Toast Wraps: Heat a nonstick skillet over medium heat. Place the wraps seam-side down in the skillet and toast each side for 2 to 3 minutes until they turn crisp and golden brown.
- Slice and Serve: Once toasted, chop the wraps in half and arrange them on a plate. Serve with extra ranch dressing on the side if desired.
Notes
- You can substitute cooked rotisserie chicken if short on time.
- For extra crispiness, cook the bacon fresh instead of pre-cooked pieces.
- To make this recipe gluten-free, use gluten-free flour and tortillas.
- Adding a handful of chopped lettuce or tomato inside the wraps after toasting adds freshness and crunch.
- Store any leftover wraps in an airtight container and refrigerate for up to 2 days.
