Prepare the Cheese Sauce: Melt 2 tablespoons of butter over medium heat until bubbly. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant. Sprinkle in 2 tablespoons of flour and cook, stirring constantly, for 1 minute to form a roux.

Make it Creamy: Gradually whisk in 1 cup of milk and ½ cup of heavy cream, stirring continuously until thickened, about 3 to 4 minutes.

Add Flavor to the Sauce: Stir in 1 cup of grated cheddar cheese, ½ cup of ranch dressing, and ½ cup of cooked bacon pieces. Mix until the cheese has completely melted and the sauce is smooth.

Combine with Chicken: In a large bowl, combine the creamy cheese mixture with 2 cups of shredded cooked chicken until well-coated.

Fill the Tortillas: Spoon a portion of the chicken and cheese mixture onto a large flour wrap, fold the sides, and roll tightly to create a secure wrap.

Toast the Wraps: Preheat a nonstick skillet over medium heat. Place the wraps seam-side down and cook for about 2 to 3 minutes until golden. Flip and toast the opposite side.

Serve and Enjoy: Slice each wrap in half and serve with extra ranch dressing on the side.