In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat until bubbly. Add 2 cloves of minced garlic, sautéing for about 1 minute until fragrant. Sprinkle in ¼ cup of all-purpose flour, stirring continuously for around 1 minute until the mixture is smooth and golden.

Gradually whisk in 1 cup of whole milk and ½ cup of heavy cream, ensuring there are no lumps. Continue to stir for about 3-4 minutes until the sauce thickens and coats the back of a spoon.

Once thickened, stir in 2 cups of shredded mature cheddar cheese until completely melted and combined. Next, fold in 1 cup of crispy crumbled bacon, ½ cup of ranch dressing, and ¼ cup of chopped green onions. Season with salt and pepper to taste, and garnish with fresh parsley.

Take 2 cups of shredded chicken and gently fold it into the cheesy mixture, ensuring every piece is well-coated. Set the filling aside.

Lay out 4 large tortillas on a clean surface. Spoon an ample portion of the cheesy chicken mixture onto the center of each tortilla. Fold in the sides and roll the tortilla tightly.

Heat a non-stick skillet over medium heat and lightly grease with a bit of butter or cooking spray. Place the wraps seam-side down in the skillet and toast for 2-3 minutes until golden brown.

Flip the wraps and toast the other side for another 2-3 minutes until crispy. Once both sides are toasted, remove the wraps from the skillet and cut them in half diagonally for presentation.