Crispy Chicken Bacon Ranch Wrap
A delightful twist on wraps with crispy chicken, bacon, fresh veggies, and creamy ranch dressing all wrapped in a soft tortilla.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 1 cup buttermilk Can be substituted with dairy-free version.
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1 cup panko breadcrumbs
- 6 strips bacon Can use turkey bacon or veggie bacon.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Assembly
- 4 large flour tortillas Can be substituted with gluten-free tortillas.
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- ¼ cup ranch dressing Can be substituted with blue cheese or Caesar dressing.
Instructions
Preparation
- Slice the chicken breasts into thin strips and season with garlic powder, onion powder, paprika, salt, and black pepper.
- Prepare three separate shallow dishes: one with flour, one with buttermilk, and the last with panko breadcrumbs.
Cooking
- Coat each chicken strip in flour, then dip into buttermilk, and finally coat with panko breadcrumbs.
- Heat vegetable oil in a skillet over medium heat. Fry the chicken strips for 5-7 minutes or until golden brown and crispy. Drain on paper towels.
- In a separate pan, cook the bacon until crispy, then drain on paper towels and crumble into pieces.
Assembly
- Lay out the tortillas and spread approximately a tablespoon of ranch dressing on each.
- In the center of each tortilla, layer the lettuce, diced tomatoes, shredded cheddar cheese, crispy chicken strips, and crumbled bacon.
- Fold in the sides of the tortilla and roll it up tightly from the bottom.
- Slice the wrap in half and serve immediately.
Notes
Store leftovers wrapped in plastic wrap or in an airtight container for up to 3 days. For freezing, wrap each in foil or plastic wrap and place in a zip-top bag for up to a month. Reheat in a skillet or microwave.