Crispy Chicken Bacon Ranch Wrap

This crispy chicken bacon ranch wrap has become my go-to solution for those busy weeknights when we need something substantial yet quick. The combination of crunchy chicken, savory bacon, and cool ranch creates a flavor explosion that satisfies even my pickiest eaters.

I first made these wraps during a particularly hectic sports season when my teenagers needed something filling between practices. They loved them so much that they started inviting teammates over specifically for "wrap night" – now I often double the recipe!

Ingredients

• Boneless skinless chicken breasts: cut them into even strips for consistent cooking
• Bacon: the real deal adds irreplaceable smoky flavor
• All purpose flour: creates the first layer of the crispy coating
• Buttermilk: tenderizes the chicken while helping the coating adhere
• Garlic powder and onion powder: essential flavor builders for the crispy coating
• Paprika: adds color and mild peppery warmth
• Salt and black pepper: foundational seasonings that enhance all other flavors
• Panko breadcrumbs: the secret to extra crunchy chicken strips
• Vegetable oil: choose one with a high smoke point for proper frying
• Large flour tortillas: look for the burrito size for easy wrapping
• Shredded lettuce: adds freshness and crunch use romaine for best texture
• Diced tomatoes: provides juicy brightness and color
• Shredded cheddar cheese: sharp varieties offer the best flavor contrast
• Ranch dressing: use homemade for best flavor or a quality store bought

Step-by-Step Instructions

Prepare the Chicken:

Slice chicken breasts into thin strips about half inch thick to ensure quick cooking. Season them thoroughly with the garlic powder, onion powder, paprika, salt, and black pepper, making sure each piece is evenly coated. This seasoning forms the flavor foundation of the entire wrap.

Set Up Breading Station:

Create a three part breading station with separate shallow dishes. Place flour in the first dish, buttermilk in the second, and panko breadcrumbs in the third. Positioning them in this order creates an assembly line that minimizes mess and ensures consistent coating.

Bread the Chicken:

Working with one strip at a time, dredge each piece of chicken first in flour, coating completely and shaking off excess. Next, dip into buttermilk, allowing excess to drip off. Finally, press firmly into panko breadcrumbs, ensuring an even coating on all sides. Place breaded strips on a plate without overlapping.

Fry the Chicken:

Heat about half inch of vegetable oil in a large skillet until it reaches 350°F. Carefully add chicken strips without crowding the pan. Fry until deep golden brown and crispy, about 3 minutes per side. The internal temperature should reach 165°F. Transfer to paper towel lined plate to drain excess oil.

Cook the Bacon:

While chicken fries, cook bacon in a separate skillet over medium heat until perfectly crispy, about 8 minutes. Transfer to paper towels to drain, then crumble into bite sized pieces once cooled slightly. The bacon adds essential savory notes that complement the chicken.

Prepare the Tortillas:

Lay tortillas flat on a clean work surface. Spread a tablespoon of ranch dressing evenly across each tortilla, leaving a one inch border around the edges. This thin layer of dressing acts as a flavor base and helps ingredients stick together.

Assemble the Wraps:

Layer ingredients in the center of each tortilla in this order: shredded lettuce, diced tomatoes, shredded cheese, fried chicken strips, and crumbled bacon. Keep ingredients within a rectangular area in the center, allowing enough tortilla around the edges for proper folding.

Fold and Roll:

Fold in the sides of each tortilla toward the center, then fold up the bottom edge. Continue rolling tightly away from you, keeping ingredients contained. The key is maintaining tension while rolling to ensure a compact wrap that holds together.

Slice and Serve:

Let wraps rest for 5 minutes to set. Using a sharp knife, slice each wrap diagonally through the middle to create two halves. Serve immediately while chicken is still warm and crispy for the best texture contrast with the cool vegetables.

The panko breadcrumbs are truly the game changer in this recipe. I discovered their superior crunch factor years ago when trying to recreate my favorite restaurant chicken strips at home. My daughter now refuses any chicken that isn't coated in these Japanese style breadcrumbs, claiming they deliver that "perfect shattering crunch" she loves.

Make Ahead Options

These wraps work beautifully for meal prep. You can prepare all components separately and store them in the refrigerator. Keep the fried chicken strips uncovered on a wire rack in the refrigerator to maintain their crispiness, then assemble wraps as needed. For best results, reheat the chicken strips in a 350°F oven for 5 minutes before assembling. The assembled wraps will keep for about 4 hours before the tortilla begins to soften too much.

Customization Ideas

The beauty of these wraps lies in their adaptability. For a healthier version, substitute the fried chicken with grilled or air fried chicken. Add avocado slices for creaminess and healthy fats. Spice lovers can mix sriracha or hot sauce into the ranch dressing or add pickled jalapeños. For a vegetarian option, replace the chicken and bacon with crispy chickpeas seasoned with the same spice blend and smoked paprika to mimic the bacon flavor.

Serving Suggestions

These wraps shine when served with complementary sides. Try pairing them with sweet potato fries for a restaurant style meal, or a simple side salad to lighten things up. For gatherings, cut the wraps into pinwheels and secure with toothpicks for an impressive appetizer platter. My family loves having pickle spears on the side the tangy crunch provides a perfect counterpoint to the rich flavors in the wrap.

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Recipe FAQs

→ Can I make this wrap healthier?

Yes! You can substitute the fried chicken with grilled chicken breast for a lighter version. You could also use a whole wheat tortilla and light ranch dressing to reduce calories while maintaining flavor.

→ How do I store leftover wraps?

Wrap them tightly in plastic wrap or aluminum foil and refrigerate for up to 2 days. For best results, don't slice until ready to eat. Note that the lettuce and tomatoes may soften over time.

→ What sides pair well with this wrap?

Fresh fruit, potato chips, sweet potato fries, a simple garden salad, or vegetable sticks with additional ranch dressing all make excellent accompaniments to this wrap.

→ Can I prepare components ahead of time?

Absolutely! You can cook the chicken and bacon a day ahead and refrigerate. When ready to serve, briefly reheat the proteins and assemble your wraps with fresh vegetables for the best texture and flavor.

→ How can I make this wrap spicy?

Mix hot sauce into the ranch dressing, add sliced jalapeños to your wrap, use pepper jack cheese instead of cheddar, or season your chicken with cayenne pepper for added heat.

→ Is there a good alternative to ranch dressing?

Caesar dressing, chipotle mayo, honey mustard, or avocado-based dressings all work wonderfully as alternatives while complementing the chicken and bacon flavors.