Butter: gives richness to the sauce and helps sauté the garlic. Look for a quality unsalted block
Fresh garlic: is key for real flavor. Choose firm plump cloves without green shoots
All purpose flour: thickens the creamy sauce to hold everything together
Milk and heavy cream: team up for a lush velvety base. Use whole milk for the best texture
Shredded cheddar cheese: melts into creamy tanginess. Freshly grate if possible for best melt
Cooked bacon: adds irresistible smokiness and crunch. Go for thick cut and cook until crisp
Ranch dressing: gives the unmistakable herby tang. Find a brand with real buttermilk or make your own
Green onions: bring freshness and just the right sharp bite
Cooked chicken: makes this a heartier meal. Shred your own or grab a rotisserie chicken for convenience
Salt, pepper, parsley: with a sprinkle of parsley round everything out. Fresh cracked pepper adds extra zing
Large flour tortillas: will be sturdy enough to hold all the filling. Warm them for easier rolling
Instructions
Melt the Butter and Sauté Garlic:
Melt butter in a medium saucepan over medium heat. Drop in the minced garlic and cook for a full minute until the scent blooms and the garlic goes soft, but do not let it brown
Make the Roux:
Whisk in the flour steadily until you get a smooth paste. Keep stirring for another minute to cook out the floury taste and build the base for a creamy sauce
Whisk in Dairy:
Gradually pour in the milk followed by the heavy cream. Keep whisking constantly. Let the mixture simmer and thicken up for about three to four minutes until it coats your spoon
Add Cheese and Mix-Ins:
Lower the heat and add the shredded cheddar cheese, cooked bacon crumbles, ranch dressing, green onions, salt, pepper, and parsley. Stir until the cheese is melted and the mixture turns creamy and evenly blended
Stir in Shredded Chicken:
Toss in all the cooked shredded chicken and fold it through so each bit is coated in that rich cheesy ranch sauce
Fill and Roll Tortillas:
Lay out your flour tortillas and spoon the hot chicken filling right in the center of each. Fold the sides in first then roll up tightly to seal in all the goodness
Crisp the Wraps:
Get a nonstick skillet hot over medium heat. Place each wrap in seam side down. Press a bit and let them toast two to three minutes on each side until golden brown and crispy. This locks in the filling and gives you that signature crunch
Slice and Serve:
Move the crispy wraps to a board. Slice each in half on the bias for easy dipping and serve warm with extra ranch dressing if you love dipping like we do
A delicious chicken burrito with bacon and cheese, served on a wooden table.
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A delicious chicken burrito with bacon and cheese, served on a wooden table. | myhomemaderecipe.com
You Must Know
Yeilds a hearty meal with protein and calcium
These wraps can be frozen for up to one month and reheated in a toaster oven
Perfect for using up rotisserie or leftover roast chicken
Crispy bacon makes every bite special and reminds me of the after school kitchen rush when my kids would sneak a piece right off the cutting board. If you love ranch as much as my family does you will end up doubling the dipping cup too.

Storage Tips
Wrap any leftovers in foil and keep chilled in the fridge for up to three days. For best results reheat them in a dry skillet or toaster oven instead of the microwave so the tortilla crisps back up again instead of going soggy. You can also freeze completely assembled and wrapped and when hungry pop them in the oven directly from frozen

Ingredient Substitutions
If needed you can swap the cheddar for Monterey Jack or a cheese blend you like. Lighten it up using half and half instead of heavy cream or sub in Greek yogurt for half the ranch to make it tangier and lighter. Turkey bacon or plant based strips work for a different twist and gluten free flour can be an easy stand in for the sauce

Serving Suggestions
Slice each wrap at an angle and arrange with carrot sticks or celery on the side for extra crunch. I love serving these at game day get togethers with extra ranch and a cold salad. You could slice them into thirds and set them out as hearty appetizers at a party or picnic

Cultural History
Wraps like these have roots in diner counter favorites where comfort meets on the go convenience. Ranch dressing and bacon are iconic American flavors that signal comfort to so many of us. This version is a modern spin on chicken bacon ranch pizza made hand friendly and snackable

A delicious chicken burrito is served on a wooden table.
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A delicious chicken burrito is served on a wooden table. | myhomemaderecipe.com
Pro Tips
Toasting the wrap in a dry pan is what brings the magic crunch
Freshly shredded cheese will melt more smoothly and prevent a grainy sauce
Warm tortillas in the microwave for a few seconds before filling and rolling so they do not crack
Once you try these crispy bacon chicken ranch wraps you will find excuses to make them again and again. They deliver unbeatable comfort with just the right amount of crunch and creamy flavor.

Frequently Asked Questions
→ What kind of chicken works best in these wraps?
Cooked, shredded chicken breast or rotisserie chicken both provide great texture and flavor in the filling.

→ Can I use a different cheese instead of cheddar?
Yes, Monterey Jack, mozzarella, or a cheese blend all melt well and complement the other ingredients.

→ How do I keep the wraps crispy?
Toast the wraps seam-side down in a hot, dry skillet for a few minutes on each side until perfectly golden.

→ Are there alternatives to ranch dressing?
You can substitute with blue cheese or Caesar dressing for a different flavor twist.

→ Can these wraps be made ahead?
Prepare the filling in advance and assemble just before toasting for the freshest, crispiest wraps.

Crispy Bacon Chicken Ranch Wraps
Golden wraps stuffed with bacon, chicken, cheddar, creamy ranch, and green onions. Great for any meal.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Susan

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 large wraps)

Dietary: ~
Ingredients
→ Wrap Filling
60 ml unsalted butter
2 cloves garlic, finely minced
32 g all-purpose flour
240 ml whole milk
120 ml heavy cream
100 g shredded mature cheddar cheese
100 g cooked bacon, crumbled
120 ml ranch dressing
2 green onions, finely chopped
300 g cooked chicken breast, shredded
Salt, freshly ground black pepper, and chopped parsley to taste
→ Wraps
4 large flour tortillas
Instructions

In a medium saucepan over medium heat, melt unsalted butter. Add minced garlic and cook for 1 minute, stirring regularly until fragrant.

Whisk all-purpose flour into melted butter and garlic. Continue to cook for 1 minute, stirring to form a smooth paste.

Gradually pour in whole milk and heavy cream, whisking continuously. Cook for 3–4 minutes, stirring constantly, until the mixture thickens.

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.

Add shredded chicken to the cheesy mixture and fold gently to ensure all chicken is thoroughly coated.

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.

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.

Slice each wrap in half and present warm, with additional ranch dressing available for dipping if desired.

Notes
For maximum crispiness, do not overcrowd the skillet and weigh the wraps down with a spatula during toasting.
Tools You’ll Need
Medium saucepan
Nonstick skillet
Whisk
Sharp knife
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.