Cheesy Chicken Bacon Wraps (Print-Friendly Version)
Savor warm wraps with creamy cheese, tender chicken, and crunchy bacon baked to gooey perfection.
# What You'll Need:
→ Wraps
01 -
4 flour tortillas (whole wheat or gluten-free optional)
→ Filling
02 -
300 g cooked shredded chicken (rotisserie or homemade)
03 -
115 g cream cheese, softened
04 -
120 g shredded mozzarella or Monterey Jack cheese, divided
05 -
75 g crispy bacon pieces, divided (can substitute turkey bacon)
06 -
Salt and black pepper, to taste
→ Cheese Sauce
07 -
30 g unsalted butter
08 -
15 g all-purpose flour
09 -
360 ml whole milk
10 -
40 g grated Parmesan cheese
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon onion powder
13 -
Salt and black pepper, to taste
→ Garnish (optional)
14 -
Fresh parsley, chopped
# How to Make It:
01 -
In a large mixing bowl, combine the shredded chicken, softened cream cheese, half of the shredded mozzarella, and half of the crispy bacon pieces. Season with salt and pepper, then stir until well incorporated.
02 -
Place one tortilla on a flat surface and spoon an even portion of the filling into the center. Roll tightly like a burrito and place seam-side down into a greased baking dish. Repeat for all tortillas.
03 -
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds. Gradually add milk while whisking continuously until the sauce thickens. Stir in remaining mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper until smooth and creamy.
04 -
Pour the cheese sauce evenly over the assembled wraps. Sprinkle remaining mozzarella and bacon pieces on top. Bake in a preheated oven at 190°C for 20 minutes. For a golden finish, broil for 2 to 3 minutes until cheese bubbles and browns.
05 -
Let wraps cool for a few minutes. Garnish with fresh parsley if desired and serve warm with preferred sides.
# Additional Tips:
01 -
Prepare ingredients ahead to save time; avoid overfilling tortillas to prevent tearing. Let wraps cool slightly before serving to prevent burns.