Description
A delicious Crispy Chicken Bacon Ranch Wrap featuring golden fried chicken strips coated in seasoned panko breadcrumbs, crispy bacon, fresh lettuce and tomatoes, shredded cheddar cheese, and creamy ranch dressing all wrapped in a warm flour tortilla. Perfect for a satisfying lunch or dinner with a crunchy texture and bold flavors.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 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
Bacon
- 6 strips of bacon
Wrap Assembly
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/4 cup ranch dressing
Instructions
- Prepare the Chicken: Slice the chicken breasts into thin strips. Season the strips evenly with garlic powder, onion powder, paprika, salt, and black pepper to infuse flavor.
- Set Up Dredging Stations: Place the all-purpose flour in a shallow dish. Pour the buttermilk into a second dish. Put the panko breadcrumbs into a third dish, preparing for the coating process.
- Coat the Chicken Strips: Dip each chicken strip first into the flour, shaking off excess, then immerse it in the buttermilk, and finally coat thoroughly with panko breadcrumbs to ensure a crispy crust once fried.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the coated chicken strips in batches until golden brown and crispy on all sides, about 5-7 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Cook the Bacon: While frying the chicken, cook the bacon strips in a separate pan over medium heat until crispy. Drain on paper towels and crumble into bite-sized pieces.
- Prepare the Tortillas: Lay the flour tortillas flat on a clean surface. Spread approximately one tablespoon of ranch dressing evenly over each tortilla as a flavorful base.
- Assemble the Wraps: In the center of each tortilla, layer shredded lettuce, diced tomatoes, shredded cheddar cheese, crispy fried chicken strips, and crumbled bacon, building a balanced mix of textures and tastes.
- Wrap It Up: Fold in the sides of each tortilla, then roll tightly to enclose the filling securely, forming a neat wrap.
- Serve: Slice each wrap in half diagonally for easier handling and a visually appealing presentation. Serve immediately while the chicken is still warm and crispy.
Notes
- For extra crispiness, double-dip the chicken strips in buttermilk and breadcrumbs before frying.
- Make sure the oil is adequately heated to medium temperature to avoid soggy chicken.
- You can substitute ranch dressing with a spicy chipotle sauce for a kick.
- Use fresh vegetables and high-quality bacon for the best flavor.
- To keep the wraps warm, wrap them in foil and place in a low oven (200°F) for up to 15 minutes before serving.
Keywords: chicken wrap, crispy chicken, bacon wrap, ranch dressing wrap, fried chicken wrap, easy lunch recipe