Description
Delicious Bacon Ranch Chicken Wraps combine tender shredded chicken with a creamy, cheesy ranch sauce and crispy bacon, all wrapped in toasted extra-large flour tortillas. Perfect for a quick and satisfying meal ready in 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 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup heavy cream
Wraps
- 4 extra-large flour tortillas
- 2 tablespoons fresh parsley chopped or 1 teaspoon dried parsley
Herbs
Instructions
- Prepare Garlic Roux: Put the butter and olive oil in a saucepan over medium heat until melted. Add the chopped garlic and let it sizzle gently for about one minute. Sprinkle in the flour and stir continuously for one minute to form a smooth roux base.
- Create Cream Sauce: Slowly splash in the milk and heavy cream, a little at a time, whisking constantly to avoid lumps. Continue stirring for a few minutes until the sauce thickens to a creamy consistency.
- Add Chicken: Toss the cooked shredded chicken into the warm cream sauce, mixing thoroughly so the chicken gets evenly coated and heated through.
- Incorporate Cheese and Flavorings: Add the shredded cheddar cheese, crispy bacon bits, ranch dressing, black pepper, parsley, and salt to the chicken mixture. Stir until the cheese melts and the sauce becomes melty and creamy.
- Fill Tortillas: Spoon the cheesy chicken mixture onto the center of each flour tortilla. Fold the sides of the tortilla inward, then roll it up tightly, resembling a large burrito.
- Toast Wraps: Heat a nonstick skillet over medium heat. Place each filled wrap seam side down onto the skillet and toast each side for 2 to 3 minutes until the wrap is crisp and golden brown.
- Slice and Serve: Cut the toasted wraps in half and arrange them on plates. Serve with extra ranch dressing on the side if desired.
Notes
- Use cooked chicken breast for ease, either leftover or store-bought rotisserie chicken.
- For a spicier kick, add some crushed red pepper flakes to the cheese sauce.
- Fresh parsley is preferred for best flavor, but dried parsley works well too.
- Ensure tortillas are properly toasted to avoid sogginess when filled.
- This recipe can be made ahead and reheated in a skillet or oven for convenience.
