Instructions:
- Make the garlic roux:
In a medium saucepan, heat olive oil and butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in flour and whisk continuously for 1 minute to form a smooth roux. - Add milk and cream:
Gradually pour in the milk and cream while whisking. Cook for 3–4 minutes, stirring constantly, until the sauce thickens slightly. - Stir in cheese and sauces:
Add shredded cheddar cheese, BBQ sauce, ranch dressing, crumbled bacon, salt, pepper, and parsley. Stir until everything is melted and smooth. - Combine with chicken:
Add the cooked chicken to the sauce and mix well until evenly coated. Remove from heat. - Assemble the wraps:
Lay each tortilla flat and spoon the chicken mixture into the center. Fold in the sides, then roll up tightly like a burrito. - Toast the wraps:
Heat a nonstick skillet over medium heat. Place wraps seam-side down and toast for 2–3 minutes per side until golden brown and crispy. - Serve:
Slice each wrap in half and serve warm. Offer extra ranch or BBQ sauce on the side for dipping.
Variations :
- Spicy twist: Add a few dashes of hot sauce or chopped pickled jalapeños to the filling.
- Different cheeses: Try smoked gouda or pepper jack for a unique flavor spin.
- Add veggies: Thinly sliced red onions, shredded lettuce, or sautéed bell peppers make great additions.
- Go low-carb: Swap the tortilla for a low-carb wrap or large lettuce leaves.
Tips :
- Use rotisserie chicken for a quick shortcut.
- Wraps can be assembled ahead and stored in the fridge; toast just before serving for best results.
- Don’t overfill the tortillas to prevent them from breaking or spilling while toasting.
- For extra crispiness, press the wraps down with a spatula or pan lid while toasting.
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These BBQ Bacon Ranch Chicken Wraps are a flavorful, satisfying meal that comes together quickly and leaves everyone at the table happy. They’re proof that wraps can be just as indulgent and delicious as any comfort food classic.
