Crunchy Bacon Chicken Ranch Wraps (Print Version)
# Ingredients:
→ Main Components
01 -
30 grams unsalted butter
02 -
2 cloves garlic, minced
03 -
18 grams all-purpose flour
04 -
120 ml milk
05 -
60 ml heavy cream
06 -
120 grams shredded cheddar cheese
07 -
4 slices crispy bacon, crumbled
08 -
60 ml ranch dressing
09 -
2 green onions, thinly sliced
10 -
240 grams cooked chicken, shredded
11 -
4 large flour tortillas
12 -
Kosher salt, to taste
13 -
Freshly ground black pepper, to taste
14 -
Fresh parsley, finely chopped (optional)
# Instructions:
01 -
Melt 30 grams unsalted butter in a medium saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until aromatic.
02 -
Whisk in 18 grams all-purpose flour, cooking for 1 minute while stirring constantly to form a smooth paste.
03 -
Gradually incorporate 120 ml milk and 60 ml heavy cream, whisking continuously until the mixture is smooth and begins to thicken, about 3-4 minutes.
04 -
Stir in 120 grams shredded cheddar cheese, crumbled crispy bacon, 60 ml ranch dressing, and thinly sliced green onions. Season with kosher salt and freshly ground black pepper to taste. Continue stirring until the cheese is fully melted and incorporated.
05 -
Gently fold 240 grams shredded cooked chicken into the creamy sauce, ensuring it is thoroughly coated.
06 -
Lay out the 4 large flour tortillas. Divide the chicken mixture evenly and spoon it into the center of each tortilla. Fold in the sides, then tightly roll up each tortilla into a wrap.
07 -
Heat a nonstick skillet over medium heat. Place each wrap seam-side down in the pan and cook for 2-3 minutes per side, pressing down lightly, until golden brown and crispy.
08 -
Cut each toasted wrap in half and serve immediately, optionally with additional ranch dressing for dipping.
# Notes:
01 -
To freeze, assemble wraps (before toasting) and wrap individually. Cook directly from frozen.
02 -
For extra crispiness, toast wraps in a lightly oiled skillet.
03 -
For a lighter option, substitute half the heavy cream with milk or use Monterey Jack cheese.
04 -
To make leaner, use turkey bacon or shredded rotisserie turkey instead of chicken and pork bacon.
05 -
For a ranch variation, try using Greek yogurt ranch dressing to reduce calories.
06 -
Serve these wraps with sides like carrot sticks, celery, or a fresh green salad.
07 -
Prepare the chicken filling in advance and refrigerate for a quick meal assembly later.