Description
Delicious bacon ranch chicken wraps that combine chicken, cheese, and crispy bacon, perfect for lunch or a quick snack.
Ingredients
Scale
- 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1/4 teaspoon black pepper
- 1 1/2 cups cheddar cheese, shredded
- 1 tablespoon olive oil
- 2 cups cooked chicken breast, shredded or chopped
- 2 tablespoons ranch dressing
- 2 tablespoons all-purpose flour
- 2 cloves garlic, finely chopped
- 1 cup whole milk
- 2 tablespoons butter
- 1/2 cup crispy bacon, broken into pieces
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 4 extra-large flour tortillas
Instructions
- Chop the wraps in half and place them on a plate. Optionally, pour some extra ranch dressing on the side for dipping.
- Heat a nonstick skillet over medium heat, place the wraps in the skillet, seams facing down, and toast each side for 2-3 minutes until crispy and golden.
- In a saucepan, melt the butter and olive oil over medium heat. Add the finely chopped garlic and sauté for about a minute.
- Sprinkle in the flour and stir for another minute until well combined.
- Gradually add milk and heavy cream, whisking continuously until the mixture thickens to a creamy consistency.
- Toss the shredded chicken into the sauce and mix to coat well.
- Add shredded cheese, crispy bacon bits, ranch dressing, black pepper, parsley, and salt. Stir until you have a melty and creamy sauce.
- Spoon the cheesy chicken mixture onto each tortilla, fold in the sides, and roll tightly like a burrito.
Notes
For a healthier twist, add extra veggies or use different types of cheese and dressings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg