Enjoy a delicious wrap packed with juicy chicken, crispy bacon, sharp cheddar, and creamy ranch, all tucked into golden flour tortillas. The filling is coated with a luscious cheese sauce, then rolled up and pan-toasted until perfectly crunchy. It’s great for a hearty lunch or easy dinner and pairs well with extra ranch for dipping. Each bite offers a rich blend of flavors and a satisfying crunch that makes this dish irresistible for chicken and bacon lovers alike.
Few things satisfy a craving for something crispy creamy and deeply flavorful like a Crunchy Bacon Chicken Ranch Wrap Hot cheesy chicken gets laced with smoky bacon and plenty of creamy ranch all bundled up in a perfectly toasted tortilla This recipe is a regular in my kitchen whenever we need a quick comforting lunch or a dinner that everyone cheers for
The first time I made this was on a busy weeknight when dinner inspiration was running low Turns out my family could not get enough so it is now a frequently requested meal on our menu
Ingredients
- Butter: for richness and to build the flavor base use fresh for best results
- Garlic: fresh minced garlic gives a punchy background note look for firm plump cloves
- All-purpose flour: helps make the sauce thick and creamy choose unbleached for best texture
- Milk: adds smoothness and helps blend everything together whole milk tastes best
- Heavy cream: makes the sauce extra luscious and coats the chicken perfectly
- Shredded cheddar cheese: melts in for that oozy cheesy goodness pick sharp cheddar for bold flavor
- Cooked bacon: crumbled up for smoky crunch cook until crispy but not burned
- Ranch dressing: ties all the flavors together with herby creamy notes try to use a good-quality refrigerated ranch for best taste
- Green onions: bring freshness and a pop of color choose firm bright green stalks
- Cooked chicken: shredded to soak up the sauce rotisserie chicken works great or poach breasts for homemade
- Salt pepper and parsley: round out everything with extra flavor and brightness opt for fresh parsley if available
- Large flour tortillas: sturdy enough to hold all the goodness warm briefly so they roll without tearing
Instructions
- Prepare the Cheese Sauce:
- Melt butter in a saucepan over medium heat Then sauté the minced garlic for about one minute stirring constantly until fragrant Whisk in the flour and let it cook for another full minute so the raw taste disappears You want a smooth paste without any lumps
- Build the Sauce Base:
- Slowly pour in the milk and heavy cream whisking all the while to avoid clumps Stir continuously for three to four minutes or until the mixture thickens and becomes silky This is key for a luscious wrap filling
- Add the Flavor Boost:
- Once the sauce is thickened gradually sprinkle in the shredded cheddar cheese crumbled bacon ranch dressing green onions along with a bit of salt pepper and parsley Stir everything together until the cheese fully melts and the sauce looks creamy and uniform
- Coat the Chicken:
- Add in the shredded cooked chicken and stir until every piece is thoroughly coated with the cheesy ranchy mixture Let it heat through so every bite will be perfectly warm and infused with flavor
- Fill and Wrap:
- Spoon the hot chicken and sauce down the center of each flour tortilla Make a tightly packed mound but leave space at the edges Fold in the sides and then roll up each tortilla as snugly as you can
- Toast for Crunch:
- Heat a nonstick skillet on medium Place each wrap seam side down in the dry pan Toast for two to three minutes per side until the surface is golden crisp and toasty This step makes all the difference for crunch and flavor
- Slice and Serve:
- Take each finished wrap and slice in half on the diagonal Serve while still warm with extra ranch for dipping
