Instructions:

1. Make the garlic roux:
   In a medium saucepan over medium heat, melt the butter with olive oil. Add garlic and sauté for 1 minute. Whisk in flour and cook for another minute to form a roux.
2. Add milk and cream:
   Gradually whisk in milk and cream. Stir constantly for 3–4 minutes, or until the sauce begins to thicken.
3. Stir in cheese and flavorings:
   Add shredded cheddar, bacon, ranch dressing, salt, pepper, and parsley. Mix until the cheese is fully melted and the sauce is smooth.
4. Combine with chicken:
   Stir in the cooked chicken, ensuring it’s fully coated with the cheesy sauce.
5. Assemble the wraps:
   Spoon the chicken mixture into the center of each tortilla. Fold the sides in and roll tightly into a burrito shape.
6. Toast the wraps:
   Heat a nonstick skillet over medium heat. Toast the wraps seam-side down for 2–3 minutes per side, or until golden and crispy.
7. Serve:
   Slice in half and serve warm. Offer extra ranch dressing on the side for dipping, if desired.

Variations:

• Swap cheddar for a blend of Monterey Jack and mozzarella for a milder flavor.
• Add chopped scallions, baby spinach, or jalapeños for extra color or spice.
• Substitute turkey or leftover rotisserie chicken for a quick fix.

Tips:

• Use thick-cut, high-quality bacon for best texture and flavor.
• If making ahead, store the filling and tortillas separately and toast wraps just before serving.
• For a crispier texture, brush the outside of the tortilla with a little butter before toasting.

Bacon Ranch Chicken Wraps are simple yet indulgent—a surefire way to please everyone at the table.