Chicken Bacon Cheddar Ranch wraps

Ingredients:
→ Wrap Filling
01 – 60 ml unsalted butter
02 – 2 cloves garlic, finely minced
03 – 32 g all-purpose flour
04 – 240 ml whole milk
05 – 120 ml heavy cream
06 – 100 g shredded mature cheddar cheese
07 – 100 g cooked bacon, crumbled
08 – 120 ml ranch dressing
09 – 2 green onions, finely chopped
10 – 300 g cooked chicken breast, shredded
11 – Salt, freshly ground black pepper, and chopped parsley to taste
→ Wraps
12 – 4 large flour tortillas
# Instructions:
01 – In a medium saucepan over medium heat, melt unsalted butter. Add minced garlic and cook for 1 minute, stirring regularly until fragrant.
02 – Whisk all-purpose flour into melted butter and garlic. Continue to cook for 1 minute, stirring to form a smooth paste.
03 – Gradually pour in whole milk and heavy cream, whisking continuously. Cook for 3–4 minutes, stirring constantly, until the mixture thickens.
04 – Stir in shredded cheddar cheese until fully melted, then add crumbled bacon, ranch dressing, chopped green onions, and season with salt, pepper, and parsley. Mix until well combined.
05 – Add shredded chicken to the cheesy mixture and fold gently to ensure all chicken is thoroughly coated.
06 – Spoon an even amount of the chicken filling into the center of each flour tortilla. Fold in the sides and roll tightly to enclose the filling.
07 – Heat a nonstick skillet over medium heat. Place wraps seam-side down and toast for 2–3 minutes per side, pressing gently, until golden and crisp.
08 – Slice each wrap in half and present warm, with additional ranch dressing available for dipping if desired.
# Notes:
01 – For maximum crispiness, do not overcrowd the skillet and weigh the wraps down with a spatula during toasting.