Bacon Ranch Chicken Wraps (Print Version)
Juicy chicken chunks, slices of cheddar, crispy bacon, and creamy ranch packed into warm tortillas for a super satisfying handheld treat.
# Ingredients:
→ Filling
01 -
2 tablespoons fresh parsley chopped or 1 teaspoon dried parsley
02 -
1/4 teaspoon black pepper
03 -
1 1/2 cups cheddar cheese shredded
04 -
1 tablespoon olive oil
05 -
2 cups cooked chicken breast, shredded or chopped up
06 -
2 tablespoons ranch dressing
07 -
2 tablespoons all-purpose flour
08 -
2 cloves garlic, finely chopped
09 -
1 cup whole milk
10 -
2 tablespoons butter
11 -
1/2 cup crispy bacon, broken into pieces
12 -
1/2 teaspoon salt
13 -
1/2 cup heavy cream
→ Wrap
14 -
4 extra-large flour tortillas
# Instructions:
01 -
Chop your wraps in half and put them on a plate. If you like, pour on some extra ranch on the side when you eat.
02 -
Set a nonstick skillet on medium heat. Lay the wraps down with the seams facing the pan and toast each side for 2 to 3 minutes till they're crisp and golden.
03 -
Spoon the cheesy chicken mixture onto the middle of each tortilla. Fold the sides in, then roll everything up so it looks like a big burrito.
04 -
Toss the cooked chicken into your sauce and mix so it's all coated and warm.
05 -
Dump in the shredded cheese, bacon bits, ranch, black pepper, parsley, and salt. Mix until you get a melty, creamy sauce.
06 -
Splash in the milk and heavy cream a little at a time, whisking as you go. Keep stirring for a few minutes so it thickens up nicely.
07 -
Put the butter and olive oil in a saucepan on medium heat till melted. Add the garlic and let it sizzle for about a minute. Sprinkle in the flour and stir for a minute until it all blends together.
# Notes:
01 -
To keep things tidy, don't overstuff your wraps. Flip the wraps so the seam is touching the pan to make sure they stay sealed up.