Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant but not browned.

Sprinkle in the flour and stir constantly for about 1 minute to cook out the raw flour taste.

Slowly whisk in the milk and heavy cream until smooth. Continue cooking over medium-low, whisking, until the sauce thickens enough to coat a spoon (about 3–5 minutes). Remove from heat and set aside.

In a mixing bowl, toss shredded chicken with crumbled bacon, ranch dressing, shredded lettuce, diced tomatoes, and cheese if using. Mix gently so the lettuce stays crisp.

Lay each tortilla flat and divide the chicken mixture evenly among them, placing the filling down the center. Spread it out but leave about 1 inch at the edges.

Roll each tortilla tightly, folding the ends in as you go. Cut each wrap in half on the bias.

Warm the cut wraps briefly in a skillet seam-side down for 1 minute to seal and heat through, or serve immediately. Drizzle the garlic cream sauce over the warm halves before serving.