Crispy Chicken Bacon Ranch Wrap

Why Make This Recipe

The Crispy Chicken Bacon Ranch Wrap is a delightful combination of flavors and textures. It is easy to make and perfect for a quick lunch or dinner. With crispy chicken, smoky bacon, and a cool ranch dressing, this wrap is sure to please everyone. Plus, it’s a fun way to enjoy chicken and bacon in a portable format.

How to Make Crispy Chicken Bacon Ranch Wrap

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

Directions:

1. Begin by preparing the chicken. Slice the chicken breasts into thin strips. Season them with garlic powder, onion powder, paprika, salt, and black pepper.
2. Place the flour in a shallow dish. In another dish, pour the buttermilk. Finally, place the panko breadcrumbs in a third dish.
3. Dip each chicken strip first into the flour, then the buttermilk, and finally the panko breadcrumbs, ensuring they are well-coated.
4. In a large skillet, heat vegetable oil over medium heat. Fry the chicken strips until they are golden brown and crispy on all sides, about 5-7 minutes. Drain on paper towels.
5. While the chicken is frying, cook the bacon in a separate pan over medium heat until crispy. Drain on paper towels and crumble into pieces.
6. Lay the flour tortillas flat and spread a tablespoon of ranch dressing on each one.
7. Assemble the wrap by layering shredded lettuce, diced tomatoes, cheese, fried chicken strips, and crumbled bacon in the center of each tortilla.
8. Fold in the sides of the tortilla and roll up tightly.
9. Slice each wrap in half and serve immediately.

How to Serve Crispy Chicken Bacon Ranch Wrap

Serve the wraps while they are still warm. They go well with extra ranch dressing on the side for dipping. You can also add some crispy potato chips or a side salad for a complete meal.

How to Store Crispy Chicken Bacon Ranch Wrap

If you have leftovers, store the wraps in an airtight container in the refrigerator. They will stay fresh for up to 2 days. To reheat, you can warm them up in the oven or a skillet until heated through.

Tips to Make Crispy Chicken Bacon Ranch Wrap

• Make sure to fully coat the chicken strips in each step for the best texture.
• Fry the chicken in batches to avoid crowding the pan, which can make them soggy.
• Feel free to customize your wrap by adding additional veggies like avocado or cucumber.

Variation

You can switch up the protein by using grilled chicken or even turkey bacon. For a vegetarian option, consider using crispy tofu instead of chicken.

FAQs

Can I bake the chicken instead of frying it?
Yes, you can bake the coated chicken strips in the oven at 400°F (200°C) for about 15-20 minutes or until cooked through and crispy.

What can I use instead of ranch dressing?
You can use other dressings like blue cheese or honey mustard, depending on your taste preference.

Can I make this recipe ahead of time?
Yes, you can prep the chicken and bacon in advance and store them in the refrigerator. Assemble the wraps just before serving for the best taste and texture.

Crispy Chicken Bacon Ranch Wrap

A delightful combination of crispy chicken, smoky bacon, and cool ranch dressing wrapped in a tortilla, perfect for a quick lunch or dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 wraps

Course: Dinner, Lunch

Cuisine: American

Calories: 530

Ingredients Method Notes

Ingredients

  

For the chicken

• 2 pieces boneless, skinless chicken breasts
• 1 cup all-purpose flour For coating
• 1 cup buttermilk For coating
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup panko breadcrumbs For coating

For the assembly

• 4 large flour tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1/4 cup ranch dressing

For the bacon

• 6 strips bacon Cooked until crispy

Method

 

Preparation

1. Slice the chicken breasts into thin strips and season with garlic powder, onion powder, paprika, salt, and black pepper.
2. Place flour in a shallow dish, buttermilk in another dish, and panko breadcrumbs in a third dish.
3. Dip each chicken strip into the flour, then the buttermilk, and finally into the panko breadcrumbs, ensuring they are well-coated.

Cooking

1. Heat vegetable oil in a large skillet over medium heat.
2. Fry the chicken strips until golden brown and crispy, about 5-7 minutes. Drain on paper towels.
3. In a separate pan, cook the bacon until crispy. Drain on paper towels and crumble into pieces.

Assembly

1. Lay the flour tortillas flat and spread a tablespoon of ranch dressing on each one.
2. Layer shredded lettuce, diced tomatoes, cheese, fried chicken strips, and crumbled bacon in the center of each tortilla.
3. Fold in the sides of the tortilla and roll up tightly.
4. Slice each wrap in half and serve immediately.

Notes

Serve with extra ranch dressing on the side for dipping. Pair with crispy potato chips or a side salad for a complete meal.