Crispy Chicken Bacon Ranch Wrap (Print Version)
Crunchy chicken strips with bacon, veggies, and ranch dressing wrapped in a warm tortilla for a satisfying meal experience.
# Ingredients:
→ Chicken and Seasoning
01 -
Boneless, skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1 teaspoon paprika
05 -
1 teaspoon salt
06 -
1 teaspoon black pepper
→ Coating and Frying
07 -
1 cup all-purpose flour
08 -
1 cup buttermilk
09 -
1 cup panko breadcrumbs
10 -
Vegetable oil, for frying
→ Wrap Elements
11 -
4 large flour tortillas
12 -
1 cup shredded lettuce
13 -
1 cup diced tomatoes
14 -
1 cup shredded cheddar cheese
15 -
1 cup ranch dressing
→ Additional Toppings
16 -
8 strips of bacon
# Steps to Follow:
01 -
Slice the chicken breasts into thin strips and season with garlic powder, onion powder, paprika, salt, and black pepper.
02 -
Place the flour in a shallow dish, pour the buttermilk into another dish, and place the panko breadcrumbs in a third dish.
03 -
Dip each chicken strip into the flour, then into buttermilk, and finally coat them in panko breadcrumbs.
04 -
Heat vegetable oil in a large skillet over medium heat. Fry the chicken strips for 5-7 minutes until golden brown and crispy. Drain on paper towels.
05 -
In a separate pan, cook bacon over medium heat until crispy. Drain on paper towels and crumble.
06 -
Lay the flour tortillas flat and spread 1 tablespoon of ranch dressing on each one.
07 -
Layer shredded lettuce, diced tomatoes, shredded cheddar cheese, fried chicken strips, and crumbled bacon in the center of each tortilla.
08 -
Fold in the sides of the tortilla and roll up tightly. Slice each wrap in half and serve immediately.
# Additional Notes:
01 -
This wrap can be made lighter by using grilled chicken instead of fried.
02 -
Feel free to add avocado slices for extra creaminess.
03 -
For a spicy twist, add a dash of hot sauce to the ranch dressing.
04 -
Can be prepared ahead and wrapped tightly in plastic wrap for a convenient grab-and-go meal.