Cheesy Garlic Chicken Bacon Wraps (Printer-Friendly)
Garlicky chicken, crispy bacon, and melted cheese wrapped in warm tortillas for easy, delicious meals.
# What You'll Need:
→ Main Components
01 -
2 cups cooked rotisserie or roast chicken, shredded or chopped
02 -
4 to 6 strips bacon, cooked until crisp and crumbled
03 -
1 to 1.5 cups shredded cheddar cheese or substitute with mozzarella or Monterey Jack
04 -
4 large flour tortillas or wraps
→ Flavor Enhancers
05 -
2 tablespoons unsalted butter
06 -
2 garlic cloves, minced
07 -
2 tablespoons chopped fresh parsley (optional)
08 -
Salt, to taste (use sparingly due to bacon)
09 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Melt butter in a small pan over medium-low heat. Add minced garlic and cook for 1 minute, stirring frequently, until fragrant. Avoid browning the garlic.
02 -
In a large bowl, mix cooked chicken, half of the shredded cheese, crumbled bacon, chopped parsley, and garlic butter, including all garlic bits. Season lightly with salt and black pepper.
03 -
Lay tortillas flat. Spoon one-fourth of the filling onto the center of each wrap. Sprinkle remaining cheese evenly over the filling in each wrap. Fold the bottom up, then fold sides inward, and roll tightly.
04 -
Heat a large non-stick frying pan over medium heat. Place wraps seam side down into the pan. Cook for 2 to 3 minutes until golden, then carefully flip and cook an additional 2 minutes until cheese is fully melted and exterior is crisp.
05 -
Remove wraps from the pan and let rest for 1 minute before slicing in half or serving whole. Serve warm.
# Extra Suggestions:
01 -
For a vegetarian adaptation, omit bacon and substitute with sautéed mushrooms.
02 -
To keep wraps warm for a larger group, hold cooked wraps in a preheated 210°F (100°C) oven.
03 -
Slower toasting over medium heat ensures even cheese melting and prevents burning.
04 -
Wraps can be made using leftover turkey for variation.
05 -
For gluten-free preparation, use certified gluten-free tortillas.