Cheesy Garlic Chicken Bacon Wraps (Printer-Friendly)

Tender chicken, gooey cheese, garlic butter, and crispy bacon bundled in toasted wraps for a satisfying bite.

# What You’ll Need:

→ Main Components

01 - 2 cups cooked chicken, shredded or chopped
02 - 1 to 1.5 cups shredded cheddar cheese, or substitute mozzarella or Monterey Jack
03 - 4 large flour tortillas or wraps
04 - 4 to 6 strips cooked bacon, crispy

→ Flavor Additions

05 - 2 tablespoons unsalted butter
06 - 2 garlic cloves, minced
07 - Handful fresh parsley, chopped (optional)
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

# Steps to Follow:

01 - Melt butter in a small skillet over medium heat. Add minced garlic and sauté for about 1 minute, ensuring the garlic does not brown.
02 - In a large mixing bowl, combine the cooked chicken, half of the shredded cheese, the garlic butter with all garlic bits, crumbled bacon, chopped parsley (if using), a small pinch of salt, and freshly ground black pepper. Stir until evenly mixed.
03 - Lay out the tortillas. Divide the chicken mixture evenly among the four wraps, placing it in a line down the center of each. Sprinkle the remaining cheese over the filling, then fold up the bottom of each wrap, fold in the sides, and roll tightly.
04 - Heat a large non-stick frying pan over medium heat. Place wraps seam side down and cook for 2-3 minutes. Flip and continue to cook for another 2 minutes until golden and cheese is melted.
05 - Let the wraps cool for 1 minute before slicing in half and serving immediately.

# Helpful Hints:

01 - If wraps split open during cooking, press the filling back in and continue toasting; crispy leaked cheese adds texture and flavor.
02 - For best results, do not rush the toasting step; moderate heat allows the cheese to melt thoroughly without burning the wraps.
03 - Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet for optimal texture.
04 - To keep multiple batches warm, place cooked wraps in a low oven at 210°F (100°C) until ready to serve.

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