Description
Crispy Chicken Bacon Ranch Wrap starts with tender, seasoned chicken breast strips, coated in golden panko breadcrumbs and pan-fried for maximum crunch. Paired with savory bacon, fresh lettuce, juicy tomatoes, shredded cheddar cheese, and creamy ranch dressing, all are bundled tightly in a soft flour tortilla for the perfect balance of flavors and texture. Ready in under 40 minutes, this is a satisfying, crowd-pleasing lunch or dinner option that’s easy to customize with your favorite veggies or cheeses. Deliver maximum flavor with minimal fuss using basic pantry staples and straightforward steps, making it ideal for busy weeknights or meal prepping ahead.
Ingredients
- 2 boneless, skinless chicken breasts
- 6 strips of bacon
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/4 cup ranch dressing
Instructions
- Slice the chicken breasts into thin strips and season with garlic powder, onion powder, paprika, salt, and black pepper.
- Set up three shallow dishes: one with flour, one with buttermilk, and one with panko breadcrumbs.
- Dip each chicken strip first in flour, then in buttermilk, and finally in panko, ensuring they’re well coated.
- 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.
- Cook the bacon in a separate pan until crispy, then drain and crumble into pieces.
- Lay tortillas flat. Spread a tablespoon of ranch dressing on each.
- Layer shredded lettuce, diced tomatoes, shredded cheddar, fried chicken, and crumbled bacon in the center of each tortilla.
- Fold in the sides and roll up each tortilla tightly.
- Slice each wrap in half and serve immediately.
Notes
For a lighter wrap, try baking the chicken strips at 400°F for 20 minutes instead of frying, or use rotisserie chicken as a shortcut. Turkey bacon or vegetarian bacon are good bacon substitutes; Greek yogurt mixed with herbs can replace ranch. Store assembled wraps in foil for up to one day refrigerated, but keep lettuce separate for best texture. If wraps get soggy, toast briefly in a skillet to refresh. Avoid crowding the pan for crispier chicken and pat ingredients dry to prevent sogginess. Gluten-free breadcrumbs and tortillas work for gluten-free needs. For meal prep, prep all fillings and assemble wraps just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 530
- Sugar: 4g
- Sodium: 1150mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 98mg
Keywords: Crispy Chicken Bacon Ranch Wrap