Crunchy Bacon Chicken Wrap

This crunchy bacon chicken wrap brings together creamy, cheesy goodness with smoky bacon and tender shredded chicken, all wrapped in a crisp golden tortilla. It’s a perfect choice for a satisfying lunch or easy dinner that feels indulgent but comes together quickly.

I first made this recipe on a lazy Sunday afternoon and my family kept asking for it again and again. It’s become one of those go-to dishes that never disappoints when you want something quick but special.

Ingredients

• Butter: for richness and to create the roux that thickens the sauce
• Garlic: provides a delicious aromatic base; fresh is best for that bright, pungent flavor
• All-purpose flour: is used to thicken the sauce; be sure to cook it well so the flour taste cooks off
• Milk and heavy cream: combine to make a luscious, creamy sauce that clings to the chicken
• Shredded cheddar cheese: lends melty sharpness and gooey texture
• Cooked bacon: adds smoky saltiness and a crunchy contrast; crisp it well but don’t let it burn
• Ranch dressing: brings tangy herbs and creaminess that balance the bacon and cheese
• Green onions: bring a fresh bite and mild onion flavor that brightens every mouthful
• Cooked, shredded chicken: is the hearty protein base that soaks up the sauce perfectly
• Salt, pepper, and parsley: season and brighten the mix
• Large flour tortillas: are sturdy enough to hold the filling and crisp nicely when toasted

Step-by-Step Instructions

Sauté the Garlic:

Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for one minute until fragrant but not brown to build the flavor base

Make the Roux:

Whisk in the flour and cook for a minute while stirring continuously to avoid lumps and eliminate raw flour taste

Add Milk and Cream:

Gradually whisk in the milk and heavy cream. Cook while stirring constantly for 3 to 4 minutes until the sauce thickens and coats the back of a spoon

Incorporate Cheese Bacon and More:

Turn off the heat. Stir in the shredded cheddar cheese, crumbled bacon, ranch dressing, chopped green onions, salt, pepper, and parsley. Keep mixing until everything combines into a smooth creamy sauce

Mix in the Chicken:

Add the shredded chicken to the sauce and stir well until each piece is fully coated in the cheesy bacon mixture

Assemble the Wraps:

Spoon roughly one-quarter of the chicken mixture into the center of each flour tortilla. Fold the sides inward and roll tightly to encase the filling

Toast the Wraps:

Heat a nonstick skillet over medium heat. Place the wraps seam side down and cook for 2 to 3 minutes per side until the tortillas are golden and crispy

Serve:

Slice each wrap in half on the diagonal and serve warm. Offer extra ranch dressing on the side for dipping

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My favorite part is the combination of bacon and ranch – it takes the familiar flavors to a whole new level of deliciousness. This recipe also always reminds me of casual family evenings when everyone tucks in happily around the table sharing stories.

Storage Tips

You can store leftover wraps in an airtight container in the fridge for up to three days. Reheat them in a skillet or oven to bring back that lovely crispy exterior rather than using a microwave which can make them soggy. For longer storage, freeze the assembled but un-toasted wraps wrapped tightly in foil and reheat from frozen at 350 degrees Fahrenheit until warmed through.

Ingredient Substitutions

Use turkey or chicken bacon for a slightly leaner option while keeping the smoky crunch
Substitute mozzarella or pepper jack cheese if you want a milder or spicier twist on cheddar
Greek yogurt can replace ranch dressing for a fresher tang and to cut some richness
Swap heavy cream with half-and-half for a lighter sauce though it won’t be quite as thick
Use whole wheat or spinach tortillas to add more fiber and a different flavor dimension

Serving Suggestions

Serve these wraps alongside a crisp green salad with a simple vinaigrette to balance the richness
A side of roasted vegetables or sweet potato fries pairs beautifully with the smoky bacon flavor
Offer pickles or jalapeños on the side for some acidity and heat contrast
A cold glass of iced tea or lemonade rounds out the meal perfectly on a warm day

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Frequently Asked Questions

→ What type of cheese is best for this wrap?

Cheddar cheese works wonderfully here, melting smoothly to create a creamy texture and sharp flavor that complements the bacon and chicken.

→ Can I use a different type of tortilla?

Yes, whole wheat or spinach tortillas can be used for a different flavor and added nutrients, though flour tortillas provide the best crispiness.

→ How do I prevent the wrap from becoming soggy?

Ensure the filling isn't too wet and toast the wraps seam-side down to seal them, which helps maintain a crispy exterior.

→ Is it necessary to cook the chicken before assembling?

Yes, pre-cooked shredded chicken is ideal to blend smoothly with the sauce and shorten the final cooking time when toasting the wraps.

→ Can I add vegetables to the filling?

Absolutely—diced bell peppers or sautéed mushrooms can add texture and flavor without overpowering the creamy bacon sauce.