Crunchy Bacon Chicken Wrap (Print Version)
# Ingredients:
→ Wrap Filling
01 -
1/4 cup (56 g) unsalted butter
02 -
2 cloves garlic, minced
03 -
1/4 cup (30 g) all-purpose flour
04 -
1 cup (240 ml) whole milk
05 -
1/2 cup (120 ml) heavy cream
06 -
1 cup (113 g) shredded cheddar cheese
07 -
1 cup (120 g) cooked bacon, crumbled
08 -
1/2 cup (120 ml) ranch dressing
09 -
2 green onions, chopped
10 -
2 cups (280 g) cooked chicken, shredded
11 -
Salt, pepper, and parsley to taste
→ Wraps
12 -
4 large flour tortillas (approx. 25 cm diameter)
# Instructions:
01 -
Melt butter in a saucepan over medium heat. Sauté minced garlic for 1 minute without browning. Whisk in flour and cook for an additional minute to form a roux.
02 -
Gradually whisk in milk and heavy cream, stirring constantly. Continue cooking for 3 to 4 minutes until the sauce thickens. Remove from heat and mix in shredded cheddar cheese, crumbled bacon, ranch dressing, chopped green onions, salt, pepper, and parsley until smooth.
03 -
Add shredded cooked chicken to the sauce and stir thoroughly until all pieces are evenly coated.
04 -
Divide the chicken mixture evenly into the center of each flour tortilla. Fold the sides inward and roll tightly to enclose the filling completely.
05 -
Heat a nonstick skillet over medium heat. Place the wraps seam-side down and cook for 2 to 3 minutes per side until golden brown and crispy.
06 -
Slice each wrap in half and serve warm, optionally accompanied by extra ranch dressing for dipping.
# Notes:
01 -
Ensure the roux is cooked properly to avoid a raw flour taste and to achieve a smooth sauce consistency.