Crunchy Bacon Chicken Wrap (Printable Version)
Golden flour tortillas filled with cheesy chicken, crispy bacon, and a creamy savory sauce toasted to crisp perfection.
# Ingredients:
→ Sauce
01 -
30 g unsalted butter
02 -
2 cloves fresh garlic, minced
03 -
15 g all-purpose flour
04 -
120 ml whole milk
05 -
60 ml heavy cream
06 -
100 g sharp cheddar cheese, freshly grated
07 -
120 g cooked bacon, crumbled
08 -
60 g ranch dressing
09 -
2 green onions, finely sliced
10 -
10 g fresh flat-leaf parsley, chopped
11 -
Salt and freshly ground black pepper, to taste
→ Filling
12 -
300 g cooked shredded chicken (rotisserie or poached)
→ Wraps
13 -
4 large flour tortillas
# Steps:
01 -
Melt the butter in a medium saucepan over medium heat. Add minced garlic and stir continuously for 1 minute until fragrant and softened without browning.
02 -
Whisk in the all-purpose flour steadily until forming a smooth paste. Cook for 1 minute, stirring constantly to eliminate raw flour taste.
03 -
Gradually pour in milk and heavy cream while whisking continuously to maintain a smooth texture. Continue stirring for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
04 -
Stir in grated cheddar, crumbled bacon, ranch dressing, sliced green onions, chopped parsley, and season with salt and pepper. Mix until the cheese melts and the sauce is silky with flecks of green.
05 -
Gently fold the shredded cooked chicken into the sauce until evenly coated with the creamy mixture.
06 -
Lay out the tortillas and divide the chicken mixture evenly down the center of each. Fold in the sides and roll tightly to encase the filling.
07 -
Heat a nonstick skillet over medium heat. Place each wrap seam side down and cook for 2 to 3 minutes per side, pressing lightly, until the tortillas are crisp and golden brown.
08 -
Cut each wrap in half with a sharp knife and serve immediately, optionally accompanied by extra ranch dressing for dipping.
# Notes:
01 -
Allow the chicken mixture to cool slightly before wrapping to prevent sogginess. Warm tortillas roll more easily without cracking. Store toasted wraps refrigerated up to three days and reheat in a dry skillet or toaster oven for best texture.