Sauté the garlic by melting 2 tablespoons of butter over medium heat, then add 2 cloves of minced garlic and sauté for about 1 minute, until fragrant and lightly golden.

For the cheese sauce, stir in 2 tablespoons of plain flour and cook for another minute to create a roux. Gradually whisk in 1 cup of milk and ½ cup of rich cream, stirring continuously until the mixture thickens to a creamy consistency—approximately 3 to 4 minutes.

Mix in 1 cup of grated cheddar cheese, ½ cup of ranch sauce, and crumbled cooked bacon to the cheese sauce. Season with salt, pepper, and chopped parsley. Stir everything together until the cheese melts.

Incorporate 2 cups of shredded chicken gently into the cheesy mixture, ensuring each piece is evenly coated. Remove filling from heat and let it cool slightly.

Assemble the wraps by placing a generous spoonful of the filling in the center of each flour wrap. Fold the edges over the filling to seal it, then roll the wrap tightly from the bottom to the top.

Toast the wraps by heating a nonstick skillet over medium heat, placing the wraps seam-side down. Cook for about 2 to 3 minutes until golden brown and crispy, flipping to the other side and repeating.

Serve and enjoy by letting the toasted wraps rest for a minute, then slice each wrap in half and serve warm with extra ranch on the side.