Description
Delicious Bacon Ranch Chicken Wraps featuring tender shredded chicken coated in a creamy ranch cheese sauce with crispy bacon, wrapped in toasted extra-large flour tortillas. Perfect for a quick and satisfying 30-minute meal that combines savory flavors and a melty, rich texture.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked chicken breast, shredded or chopped up
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup crispy bacon, broken into pieces
- 2 tablespoons ranch dressing
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley
Cream Sauce
- 1/2 cup heavy cream
- 1 cup whole milk
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons all-purpose flour
Wraps
- 4 extra-large flour tortillas
Instructions
- Prepare Garlic Roux: Place butter and olive oil in a saucepan over medium heat until melted. Add finely chopped garlic and let it sizzle for about one minute. Sprinkle in the all-purpose flour and stir continuously for another minute to combine into a smooth roux.
- Create Cream Sauce: Gradually add whole milk and heavy cream a little at a time into the roux while whisking continuously. Keep stirring the mixture over medium heat for a few minutes until it thickens into a creamy sauce.
- Add Chicken: Toss the shredded cooked chicken into the cream sauce, mixing well to coat the chicken and warm through.
- Incorporate Cheese and Flavorings: Add shredded cheddar cheese, crispy bacon pieces, ranch dressing, black pepper, chopped parsley, and salt to the chicken cream sauce. Stir until the cheese melts and everything is combined into a creamy, flavorful mixture.
- Fill Tortillas: Spoon the cheesy chicken mixture into the center of each extra-large flour tortilla. Fold the sides inwards and then roll tightly to form wraps, resembling large burritos.
- Toast Wraps: 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 the tortillas are crisp and golden brown.
- Slice and Serve: Cut the wraps in half and arrange them on plates. Optionally, serve with extra ranch dressing on the side for dipping.
Notes
- You can use leftover roasted or grilled chicken to save time.
- For extra spice, add a pinch of cayenne pepper or chili flakes into the cream sauce.
- Make sure to toast the wraps seam side down to prevent them from coming apart while cooking.
- This recipe can be customized by adding vegetables like spinach or bell peppers inside the wraps.
- Use gluten-free tortillas if you need to make the recipe gluten-free.
