Instructions
Step 1: In a saucepan over medium heat, melt butter. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute to form a roux.
Step 2: Gradually whisk in the milk until smooth. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
Step 3: Stir in the ranch dressing and mix until combined. Add chopped chicken and stir to coat evenly. Remove from heat.
Step 4: Lay tortillas flat and divide the chicken mixture evenly between them. Top with cheddar cheese and chopped bacon.
Step 5: Roll up each tortilla tightly into a wrap.
Step 6: Heat a large skillet over medium heat. Place wraps seam-side down and cook for 2–3 minutes per side, or until golden and crispy.
Step 7: Slice and serve warm. Garnish with fresh parsley if desired.
Storage Information
Wrap leftovers in foil or plastic wrap and store in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to maintain crispiness. Not ideal for freezing due to the dairy-based sauce.
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