Crispy Bacon Chicken Ranch Wraps (Print)
Golden tortillas filled with creamy cheese sauce, crispy bacon, and shredded chicken in a rich ranch-flavored filling.
# Ingredients:
→ Wrap Filling
01 -
60 ml unsalted butter
02 -
2 cloves garlic, finely minced
03 -
32 g all purpose flour
04 -
240 ml whole milk
05 -
120 ml heavy cream
06 -
100 g shredded mature cheddar cheese
07 -
100 g cooked bacon, crumbled
08 -
120 ml ranch dressing
09 -
2 green onions, finely chopped
10 -
300 g cooked chicken breast, shredded
11 -
Salt, freshly ground black pepper, and chopped parsley to taste
→ Wraps
12 -
4 large flour tortillas
# Directions:
01 -
In a medium saucepan over medium heat, melt unsalted butter. Add minced garlic and cook for 1 minute, stirring regularly until fragrant.
02 -
Whisk all purpose flour into melted butter and garlic. Continue to cook for 1 minute, stirring to form a smooth paste.
03 -
Gradually pour in whole milk and heavy cream, whisking continuously. Cook for 3–4 minutes, stirring constantly, until the mixture thickens.
04 -
Stir in shredded cheddar cheese until fully melted, then add crumbled bacon, ranch dressing, chopped green onions, and season with salt, pepper, and parsley. Mix until well combined.
05 -
Add shredded chicken to the cheesy mixture and fold gently to ensure all chicken is thoroughly coated.
06 -
Spoon an even amount of the chicken filling into the center of each flour tortilla. Fold in the sides and roll tightly to enclose the filling.
07 -
Heat a nonstick skillet over medium heat. Place wraps seam side down and toast for 2–3 minutes per side, pressing gently, until golden and crisp.
08 -
Slice each wrap in half and present warm, with additional ranch dressing available for dipping if desired.
# Notes:
01 -
For extra flavor, consider adding a pinch of smoked paprika to the sauce.
02 -
Wraps can be assembled ahead of time and refrigerated for up to 24 hours before toasting.