Crunchy Bacon Chicken Wrap (Print Version)
# Ingredients:
→ Wrap Filling
01 -
1/4 cup unsalted butter
02 -
2 cloves garlic, minced
03 -
1/4 cup all-purpose flour
04 -
1 cup whole milk
05 -
1/2 cup heavy cream
06 -
1 cup shredded cheddar cheese
07 -
1 cup cooked bacon, crumbled
08 -
1/2 cup ranch dressing
09 -
2 green onions, chopped
10 -
2 cups cooked chicken, shredded
11 -
Salt, black pepper, and parsley to taste
→ Wraps
12 -
4 large flour tortillas
# Instructions:
01 -
Melt unsalted butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in all-purpose flour and cook for an additional minute to form a roux.
02 -
Gradually whisk in whole milk and heavy cream, stirring constantly for 3 to 4 minutes until the mixture thickens. Add shredded cheddar cheese, crumbled bacon, ranch dressing, chopped green onions, salt, black pepper, and parsley. Stir until smooth and fully combined.
03 -
Add the shredded cooked chicken to the cheese sauce in the saucepan. Stir thoroughly until the chicken is evenly coated with the sauce.
04 -
Spoon the chicken and cheese mixture into the center of each flour tortilla. Fold the sides of the tortilla inward and roll tightly to enclose the filling.
05 -
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 are golden brown and crisp.
06 -
Slice each wrap in half and serve warm. Offer additional ranch dressing on the side for dipping.
# Notes:
01 -
For optimal melting, use freshly shredded cheddar cheese instead of pre-shredded varieties.