Save Experience the crunchy goodness of crispy chicken strips paired with savory bacon, fresh veggies, and creamy ranch, all wrapped in a warm tortilla. Its a flavor explosion in every bite!
This wrap became an instant hit at our family gatherings, loved for its perfect balance of textures and flavors
Ingredients
- Chicken Coating: 2 boneless, skinless chicken breasts, 1 cup all-purpose flour, 1 cup buttermilk, 1 cup panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, Vegetable oil for frying
- Bacon: 6 strips beef bacon
- Wrap & Fillings: 4 large flour tortillas, 1 cup shredded lettuce, 1 cup diced tomatoes, 1 cup shredded cheddar cheese, 1/4 cup ranch dressing
Instructions
- Step 1:
- Slice the chicken breasts into thin strips. Season with garlic powder, onion powder, paprika, salt, and black pepper.
- Step 2:
- Place the flour in a shallow dish. Pour the buttermilk into a second dish. Place the panko breadcrumbs in a third dish.
- Step 3:
- Dredge each chicken strip in flour, dip in buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
- Step 4:
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Fry the chicken strips in batches until golden brown and cooked through, 5>7 minutes per batch. Drain on paper towels.
- Step 5:
- In a separate pan, cook the beef bacon over medium heat until crispy. Drain and crumble into pieces.
- Step 6:
- Warm the flour tortillas in a dry skillet or microwave for 10>20 seconds.
- Step 7:
- Spread 1 tablespoon of ranch dressing on each tortilla. Layer with lettuce, tomatoes, cheddar cheese, fried chicken strips, and crumbled bacon.
- Step 8:
- Fold in the sides, then roll each tortilla tightly to form a wrap.
- Step 9:
- Slice each wrap in half and serve immediately.
Pin it This recipe has become a weekend favorite in our home, perfect for sharing and satisfying hungry appetites
Notes
Customize with your favorite veggies such as sliced avocado or red onions, or swap cheddar for Monterey Jack cheese. Adjust ranch dressing with a dash of hot sauce for a spicy kick.
Required Tools
Large skillet, tongs, shallow dishes for breading, paper towels, knife and cutting board, frying pan
Allergen Information
Contains wheat (flour, tortillas, breadcrumbs), milk (buttermilk, cheese, ranch dressing), egg (possible in ranch dressing or breadcrumbs), soy (possible in ranch dressing or tortillas), mustard (possible in ranch dressing). Contains meat (beef bacon, chicken). Always check labels if you have food allergies.
Pin it Enjoy this delicious crispy chicken bacon ranch wrap fresh for the best flavor and texture
Frequently Asked Questions
- → How do I get the chicken extra crispy?
Double-coat the chicken strips by repeating the buttermilk dip and breadcrumb coating steps before frying to achieve extra crunchiness.
- → What’s the best way to cook the bacon?
Cook beef bacon in a skillet over medium heat until crispy, then drain on paper towels before crumbling it for the wrap.
- → Can I substitute the cheddar cheese?
Yes, Monterey Jack or other mild cheeses work well and pair nicely with the wrap’s flavors.
- → How should I warm the tortillas?
Warm tortillas in a dry skillet over medium heat or briefly in the microwave for 10–20 seconds to make them pliable for rolling.
- → What spices are used to season the chicken?
Garlic powder, onion powder, paprika, salt, and black pepper give the chicken a well-rounded, savory flavor.
- → Can I add a spicy element to this dish?
Yes, adding a dash of hot sauce to the creamy dressing provides a nice spicy kick without overpowering the other flavors.