Oven-Baked Cheesy Chicken Wraps

These Cheesy Chicken Bacon Bake Wraps are the perfect answer to busy weeknight dinners. Creamy cheese and crispy bacon combine inside warm tortillas, then everything is smothered in a rich cheese sauce and baked to bubbly perfection. The comforting flavors and simple preparations make this recipe a winner every time.

I first made these wraps on a cold winter evening and now they are a staple whenever I want something hearty and satisfying. The mix of creamy filling and bacon crunch always gets compliments.

Ingredients

• Flour tortillas: serve as the soft and flexible base that holds the filling together. Choose fresh ones with good elasticity for easy rolling
• Cooked shredded chicken: is the main protein. Rotisserie chicken works great to save time or homemade shredded chicken if you have it on hand
• Mozzarella or Monterey Jack cheese: provides that irresistible melty texture inside the wrap. Pick freshly shredded cheese for better melting
• Bacon pieces: add a savory crunch. Look for thick cut bacon if you prefer more bite or turkey bacon for a lighter option
• Cream cheese: binds the filling and adds richness. Use softened cream cheese for easy mixing
• Salt and pepper: bring out the flavors naturally
• Butter: is needed for the cheese sauce, adding a deeper flavor. Unsalted butter works best to control seasoning
• All-purpose flour: thickens the cheese sauce giving it a creamy consistency
• Milk: forms the base of the sauce. Whole milk creates a richer texture but any milk will do in a pinch
• Parmesan cheese: gives a nutty undertone to the cheese sauce. Freshly grated Parmesan is ideal
• Garlic powder and onion powder: build depth in the sauce. Fresh garlic and onions can be sautéed as an alternative
• Fresh parsley: is optional for a pop of color and fresh flavor when serving

Step-by-Step Instructions

Prepare the Filling:

Combine the shredded chicken, softened cream cheese, one cup of shredded cheese, and half a cup of crispy bacon pieces in a large bowl. Season with salt and pepper to taste. Mix thoroughly until creamy and well blended. The aroma of the bacon will get your appetite going.

Assemble the Wraps:

Lay out a flour tortilla and spoon one portion of the filling into the center. Roll the tortilla tightly like a burrito, making sure the filling stays inside. Place each wrap seam-side down into a greased baking dish. Repeat for all tortillas.

Make the Cheese Sauce:

In a saucepan heat two tablespoons of butter over medium heat until melted. Whisk in two tablespoons of all-purpose flour and cook for about thirty seconds to form a roux. Slowly add one and a half cups of milk, whisking constantly until the sauce thickens smoothly. Stir in remaining shredded mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Keep stirring until the cheese melts completely and the sauce is creamy and smooth.

Bake the Wraps:

Pour the cheese sauce evenly over the assembled wraps in the baking dish. Sprinkle extra shredded mozzarella and crispy bacon pieces on top. Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) and bake for about twenty minutes. For a golden bubbly finish, switch the oven to broil for two to three minutes, watching carefully so the cheese does not burn. The cheese bubbling and browning signals the deliciousness is ready.

Save

One of my favorite ingredients is the cream cheese because it creates that luscious creamy texture in the filling that keeps the wraps moist and flavorful. I remember making this for a family gathering and everyone asked for seconds because of the rich yet balanced taste.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven to maintain crispiness. You can also freeze unbaked assembled wraps wrapped tightly in plastic and foil for up to two months. Bake from frozen by adding extra baking time.

Ingredient Substitutions

Try turkey or vegetarian bacon to lighten the dish. For a vegetarian option replace chicken with sautéed mushrooms, spinach, or black beans. Use your favorite cheeses like pepper jack for spice or gouda for a smoky flavor. Substitute milk with almond or oat milk for a dairy-free alternative.

Serving Suggestions

Serve with a crisp fresh garden salad to balance richness. Warm garlic bread pairs wonderfully for extra comfort. Offer ranch or salsa as dipping sauces to add flavor complexity. A chilled lemonade or iced tea complements the creamy, cheesy wrap perfectly. Garnish with fresh parsley for brightness and color.

Pro Tips

• Toast your bacon well in advance to get it nice and crispy before mixing it in
• Do not overfill tortillas to avoid spills during baking; a modest amount rolls up easier
• Take your time making the cheese sauce to ensure it is perfectly smooth and thick before pouring over the wraps

Common Recipe Questions

→ Can these wraps be prepared in advance?

Yes, assemble the wraps ahead and keep them refrigerated until baking. Add a few extra minutes to cook time when baking directly from chilled.

→ What are good alternatives to chicken for the filling?

Shredded turkey works well, or try sautéed mushrooms or black beans for a meatless option that still offers great texture.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge for 3-4 days. Reheating in the oven helps maintain the best texture.

→ Is freezing the wraps possible before baking?

Absolutely. Wrap tightly in plastic and foil, then freeze. Bake directly from frozen with a bit of extra baking time.

→ Which sides complement these cheesy chicken bacon wraps?

Try pairing with fresh garden salad, warm garlic bread, or crispy potato wedges. Dips like ranch or salsa add a flavorful kick.