Description
These Crispy Bacon Chicken Ranch Wraps are a delicious and comforting meal combining tender shredded chicken coated in a creamy, cheesy ranch sauce with crispy bacon and green onions, all wrapped in warm flour tortillas and toasted to golden perfection. Perfect for a hearty lunch or easy dinner, they deliver a satisfying blend of textures and flavors with minimal effort.
Ingredients
Scale
Sauce and Filling
- 60 ml unsalted butter
- 2 cloves garlic, finely minced
- 32 g all-purpose flour
- 240 ml whole milk
- 120 ml heavy cream
- 100 g shredded mature cheddar cheese
- 100 g cooked bacon, crumbled
- 120 ml ranch dressing
- 2 green onions, finely chopped
- 300 g cooked chicken breast, shredded
- Salt, freshly ground black pepper, and chopped parsley to taste
Assembly
- 4 large flour tortillas
Instructions
- Prepare Aromatic Base: In a medium saucepan over medium heat, melt the unsalted butter. Add the finely minced garlic and cook for about 1 minute, stirring regularly until fragrant to build a flavorful base.
- Make Roux: Whisk in the all-purpose flour into the melted butter and garlic. Continue cooking for 1 minute while stirring constantly to form a smooth paste, which will thicken the sauce.
- Incorporate Dairy: Gradually pour in whole milk and heavy cream while whisking continuously. Cook for 3 to 4 minutes, stirring constantly, until the mixture thickens into a creamy sauce.
- Add Cheese and Bacon: Stir in shredded cheddar cheese until fully melted and smooth. Then fold in the crumbled cooked bacon, ranch dressing, chopped green onions, and season generously with salt, freshly ground black pepper, and chopped parsley. Mix until all ingredients are evenly combined.
- Coat Chicken: Add the shredded cooked chicken breast to the cheesy bacon mixture. Gently fold the chicken until thoroughly coated with the sauce, ensuring every bite is flavorful.
- Assemble Wraps: Spoon an even amount of the chicken filling into the center of each large flour tortilla. Fold the sides in and roll tightly to enclose the filling completely.
- Crisp Wraps: Heat a nonstick skillet over medium heat. Place each wrap seam-side down and toast for 2 to 3 minutes per side, pressing gently with a spatula until the tortillas turn golden brown and crisp.
- Serve: Slice each toasted wrap in half and serve warm. Optionally, provide extra ranch dressing on the side for dipping.
Notes
- Shredded cooked chicken can be prepared ahead or substituted with rotisserie chicken for convenience.
- For extra crispiness, you can brush the wraps lightly with melted butter before toasting.
- Use whole wheat or gluten-free tortillas if desired to accommodate dietary preferences.
- If ranch dressing is homemade, adjust seasoning accordingly.
- Leftover filling can be refrigerated for up to 2 days and reheated gently before assembling.
