Crispy Chicken Bacon Ranch Wrap
A delicious wrap featuring crispy fried chicken, smoky turkey bacon, and creamy ranch dressing, perfect for quick dinners or casual gatherings.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts (about 1 lb)
- 1 cup all-purpose flour
- 1 cup buttermilk Substitute: milk + 1 T vinegar, let sit 5 minutes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs For extra crunch; plain breadcrumbs work too
- Vegetable oil to taste for frying Canola or sunflower
For the Wraps
- 4 large flour tortillas
- 1 cup shredded lettuce Iceberg or romaine
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/4 cup ranch dressing Plus extra to serve
Instructions
Preparation
- Slice the chicken breasts into thin, even strips.
- Season the strips with garlic powder, onion powder, paprika, salt, and black pepper.
- Set up three shallow dishes: flour in the first, buttermilk in the second, and panko breadcrumbs in the third.
- Dredge each strip in flour, dip into buttermilk, and then press into panko until well-coated.
Cooking
- Heat 1/2-inch of vegetable oil in a large skillet over medium heat.
- Fry chicken strips in batches for 5–7 minutes, turning until golden brown and cooked through. Drain on paper towels.
- Cook turkey bacon in a separate pan until crispy, then drain and crumble.
Assembly
- Warm tortillas briefly in a dry skillet or microwave.
- Spread about 1 tablespoon ranch on each tortilla.
- Layer with lettuce, tomatoes, cheddar, fried chicken strips and crumbled turkey bacon.
- Fold in sides and roll tightly. Slice in half and serve immediately.
Notes
Store leftover components separately to keep fresh. For a lighter version, bake the chicken instead of frying.