In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once it’s bubbling, add 2 cloves of minced garlic and sauté for about 1 minute until fragrant.

Whisk in 2 tablespoons of plain flour, cooking for another minute until slightly golden. Slowly pour in 1 cup of milk and ½ cup of rich cream, whisking continuously until the mixture thickens, around 3-4 minutes.

Reduce the heat to low, and stir in 1 cup of grated cheddar cheese and ½ cup of ranch sauce. Add ½ cup of crispy bacon pieces, chopped fresh parsley, green onions, and season with salt and pepper to taste.

Remove the saucepan from heat and gently fold in 2 cups of shredded chicken until it is fully coated with the cheesy sauce.

Lay out your large flour wraps on a clean surface. Spoon a generous portion of the filling onto the center of each tortilla and fold the sides in before rolling tightly from the bottom up.

Heat a nonstick skillet over medium heat and place the wraps seam-side down. Toast them for about 2-3 minutes on each side until golden brown and crispy.

Once toasted, remove the wraps from the skillet and let them cool for a minute before slicing them in half for serving.