Description
Delicious and creamy Bacon Ranch Chicken Wraps featuring tender chicken coated in a cheesy, flavorful ranch sauce with crispy bacon, all wrapped in warm, toasted flour tortillas. Perfect for a quick and satisfying 30-minute meal that serves 4.
Ingredients
Scale
Cheese Sauce and Filling
- 2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1 1/2 cups cheddar cheese, shredded
- 2 cups cooked chicken breast, shredded or chopped
- 2 tablespoons ranch dressing
- 1/2 cup crispy bacon, broken into pieces
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup heavy cream
Roux Base
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, finely chopped
Wraps
- 4 extra-large flour tortillas
Instructions
- Prepare Garlic Roux: Put the butter and olive oil in a saucepan over medium heat until melted. Add the finely chopped garlic and let it sizzle for about one minute. Sprinkle in the flour and stir continuously for one minute until the mixture blends together smoothly.
- Create Cream Sauce: Slowly 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 and becomes creamy.
- Add Chicken: Toss the cooked chicken into the cream sauce, mixing well so every piece is evenly coated and warmed through.
- Incorporate Cheese and Flavorings: Add the shredded cheddar cheese, crispy bacon pieces, ranch dressing, black pepper, parsley, and salt to the chicken mixture. Stir everything together until the cheese melts and you have a creamy, flavorful sauce.
- Fill Tortillas: Spoon a generous amount of the cheesy chicken mixture onto the center of each flour tortilla. Fold the sides inward, then roll the tortillas up tightly like a burrito.
- Toast Wraps: Heat a nonstick skillet over medium heat. Place each wrapped tortilla seam-side down onto the skillet. Toast each side for 2 to 3 minutes until they are crisp and golden brown.
- Slice and Serve: Chop the toasted wraps in half and arrange them on a plate. Optionally, serve with extra ranch dressing on the side for dipping.
Notes
- For a spicier twist, add a pinch of cayenne pepper or hot sauce to the cheese sauce.
- Use leftover rotisserie chicken for a convenient shortcut.
- To make this wrap gluten free, substitute the flour tortillas and all-purpose flour with gluten-free versions.
- Ensure the skillet is not too hot when toasting wraps to prevent burning.
- These wraps can be prepared ahead and refrigerated; reheat in a skillet or oven for best texture.
