Description
A flavorful Crispy Chicken Bacon Ranch Wrap featuring seasoned, breaded and fried chicken strips, crispy bacon, fresh vegetables, cheddar cheese, and creamy ranch dressing all wrapped in a soft flour tortilla. Perfect for a hearty lunch or dinner with a satisfying crunch and balanced flavors.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Bacon
- 6 strips of bacon
Wrap Fillings
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/4 cup ranch dressing
Instructions
- Prepare the Chicken: Slice the chicken breasts into thin strips and season them evenly with garlic powder, onion powder, paprika, salt, and black pepper to ensure the flavor penetrates the meat.
- Set up Breading Stations: Arrange the all-purpose flour in a shallow dish, pour buttermilk into a second dish, and place panko breadcrumbs in a third dish. This will allow a smooth coating process.
- Coat the Chicken Strips: Dredge each chicken strip first in flour to create a dry base, then dip in buttermilk for moisture, and finally coat thoroughly in panko breadcrumbs to achieve the crispy texture when fried.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken strips until golden brown and crispy on all sides, which should take about 5-7 minutes. Remove and drain on paper towels to eliminate excess oil.
- Cook the Bacon: In a separate pan over medium heat, fry the bacon strips until they become crispy. Drain on paper towels and crumble the bacon into small pieces for easy layering in the wrap.
- Prepare the Tortillas: Lay the large flour tortillas flat on a clean surface and spread approximately one tablespoon of ranch dressing evenly over each tortilla to add creamy flavor.
- Assemble the Wraps: Layer the shredded lettuce, diced tomatoes, shredded cheddar cheese, fried chicken strips, and crumbled bacon centrally on each tortilla to build a balanced, flavorful filling.
- Roll the Wraps: Fold in both sides of the tortilla snugly over the filling and roll the tortilla tightly from one end to the other to secure the ingredients inside.
- Serve: Slice each wrap in half diagonally for easy handling and serve immediately while chicken is still warm and crispy.
Notes
- For extra crispiness, double-dip the chicken strips before frying.
- Use light ranch dressing for a lower-calorie option.
- Ensure oil is hot enough before frying to avoid greasy chicken.
- Leftover wraps can be wrapped tightly in foil and refrigerated for up to 2 days but best enjoyed fresh.
- Can substitute flour tortillas with whole wheat or gluten-free tortillas if desired.
