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.
Required Tools
Nonstick skillet
Saucepan
Whisk
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
Lili Clark smiling at the camera.
