Ingredients
1/4 cup butter
2 cloves garlic, minced
1/4 cup all-purpose flour
1 cup milk
1/2 cup heavy cream
1 cup shredded cheddar cheese
1 cup cooked bacon, crumbled
1/2 cup ranch dressing
2 green onions, chopped
2 cups cooked chicken, shredded
Salt, pepper, and parsley to taste
4 large flour tortillas
Steps
Melt butter in a saucepan over medium heat. Sauté minced garlic for 1 minute. Whisk in flour and cook for another minute.
Gradually whisk in milk and heavy cream. Stir constantly for 3-4 minutes until thickened. Add cheddar cheese, crumbled bacon, ranch dressing, green onions, salt, pepper, and parsley. Mix until smooth.
Add shredded chicken to the saucepan and stir until fully coated with the cheesy sauce.
Spoon the chicken and sauce mixture into the center of each tortilla. Fold the sides in and roll tightly.
Heat a nonstick skillet over medium heat. Place wraps seam-side down and toast for 2-3 minutes per side until golden and crispy.
Slice each wrap in half and serve warm with extra ranch dressing for dipping.
Tips
For best results, use freshly shredded cheddar cheese as it melts more smoothly than pre-shredded options.
