Crispy Chicken Bacon Ranch Wrap
A quick and delicious meal combining crunchy chicken strips, crispy bacon, fresh vegetables, and creamy ranch dressing, all wrapped in a soft tortilla.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Sliced into thin strips
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs For extra crispiness
- Vegetable oil For frying
For Assembling the Wrap
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- ¼ cup ranch dressing
Instructions
Preparation
- Slice the chicken breasts into thin strips and season with garlic powder, onion powder, paprika, salt, and black pepper.
- Prepare three shallow dishes: one with flour, one with buttermilk, and one with panko breadcrumbs.
Breading
- Dip each seasoned chicken strip into the flour, then buttermilk, and finally roll in panko breadcrumbs until fully coated.
Cooking
- Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken strips for about 5-7 minutes until golden brown and crispy, then drain on paper towels.
- In a separate pan, cook the bacon until crispy and crumble it into pieces.
Assembly
- Lay the flour tortillas flat, spread ranch dressing on each, and layer with shredded lettuce, diced tomatoes, shredded cheese, chicken, and crumbled bacon.
- Fold in the sides of the tortilla and roll tightly from the bottom to top.
- Slice each wrap in half and serve immediately.
Notes
For best results, ensure the oil is hot before frying and avoid overcrowding the skillet. Store leftovers separately to keep ingredients fresh.
