Crispy Chicken Bacon Ranch Wrap (Printable Recipe)
Golden chicken strips with bacon, fresh veggies, and ranch dressing in a warm tortilla. Quick 30-minute meal.
# Ingredients You'll Need:
→ Chicken and Coating
01 -
2 boneless, skinless chicken breasts, sliced into 1/2-inch thick strips
02 -
1 cup all-purpose flour
03 -
1 cup buttermilk
04 -
1 cup panko breadcrumbs
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
Vegetable oil for frying (1/2 inch depth)
→ Wrap Assembly
11 -
6 strips beef bacon
12 -
4 large flour tortillas (10-inch burrito size)
13 -
1/4 cup ranch dressing
14 -
1 cup shredded lettuce
15 -
1 cup diced tomatoes
16 -
1 cup shredded cheddar cheese
# Steps to Follow:
01 -
Slice chicken breasts into 1/2-inch thick strips. Mix garlic powder, onion powder, paprika, salt, and pepper together. Season chicken strips generously with spice mixture. Set up three shallow dishes with flour, buttermilk, and panko breadcrumbs. Double coat each chicken strip by dipping in flour, then buttermilk, then panko, then back into buttermilk and panko again for extra crunch.
02 -
Heat 1/2 inch of vegetable oil in large skillet over medium heat. Test oil temperature by dropping in a breadcrumb - it should sizzle immediately. Fry chicken strips for 3-4 minutes per side until golden brown and cooked through. Cook in batches to avoid overcrowding. Transfer to paper towels to drain and maintain crispiness.
03 -
In a separate pan over medium heat, cook beef bacon for 4-5 minutes per side until perfectly crisp. Transfer to paper towels to drain excess fat. Once cooled slightly, crumble or chop into bite-sized pieces.
04 -
Warm tortillas in microwave for 10 seconds or toast briefly in a dry pan to make them more pliable for rolling.
05 -
Spread 1 tablespoon ranch dressing slightly off-center on each tortilla. Layer in order: shredded lettuce first, diced tomatoes, shredded cheddar cheese, 2-3 chicken strips, and crumbled bacon. Leave 2 inches at sides for folding.
06 -
Fold in the sides of tortilla first, then roll tightly from bottom up, keeping filling compact. If tortilla resists, microwave for 10 seconds to soften. Slice diagonally and serve immediately for best texture.
# Extra Tips:
01 -
Let fried chicken rest for 5 minutes before wrapping to maintain crispiness
02 -
Use lettuce as first layer against tortilla to create moisture barrier
03 -
Double coating chicken in buttermilk and panko creates superior crunch
04 -
Fresh tortillas work better than stale ones which crack when rolling