In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 2 cloves of minced garlic and sauté for 1–2 minutes until fragrant and golden.

Whisk in 2 tablespoons of all-purpose flour and cook for another minute until smooth and bubbly, ensuring a rich base for your sauce.

Gradually pour in 1 cup of whole milk and ½ cup of heavy cream while whisking continuously. Cook for 3–4 minutes or until the mixture thickens.

Once thickened, stir in 1 cup of shredded mature cheddar cheese until melted. Mix in ½ cup of crispy crumbled bacon, ¼ cup of ranch dressing, and 2 chopped green onions. Season with salt and pepper.

In a large bowl, combine 2 cups of shredded cooked chicken with the cheesy mixture, ensuring each piece is well-coated.

Lay out 4 large tortillas and spoon the chicken mixture onto each, fold in the sides and roll tightly.

Heat a nonstick skillet over medium heat. Toast the wraps seam-side down for 2–3 minutes until golden brown, then flip and toast the other side.

Remove the wraps from the skillet, let them cool briefly, then slice in half diagonally for serving.