Crispy Chicken Bacon Ranch Wrap
This Crispy Chicken Bacon Ranch Wrap is a delightful combination of crispy chicken strips, savory bacon, and fresh veggies, all wrapped in a flour tortilla for a quick and satisfying meal.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Substitute with turkey for a leaner option.
- 6 strips bacon Opt for thick-cut bacon for better crispiness.
- 4 large flour tortillas Preheat slightly for pliability.
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/4 cup ranch dressing You can try homemade or spicy ranch.
Coating Ingredients
- 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 For best crunch.
- Vegetable oil, for frying Ensure oil is hot enough before frying.
Instructions
Preparation
- Slice the chicken breasts into thin strips and season generously with garlic powder, onion powder, paprika, salt, and black pepper.
- Set up three shallow dishes: one with flour, another with buttermilk, and the last with panko breadcrumbs.
Coating and Cooking
- Dip each chicken strip into the flour, then the buttermilk, and finally dredge through the panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium heat and fry the chicken strips until golden and crispy, about 5-7 minutes.
- While chicken fries, cook bacon in another pan until crispy and crumble into pieces.
Assembling Wraps
- Lay the flour tortillas flat and spread ranch dressing on each one.
- Layer with shredded lettuce, diced tomatoes, cheese, fried chicken strips, and crumbled bacon.
- Fold in the sides of the tortilla and roll tightly. Slice in half and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze before assembly and reheat in a skillet. Experiment with spices or try variations like BBQ ranch or veggie additions.