Description
A crispy chicken bacon ranch wrap combines crunchy fried chicken, bacon, fresh veggies, and ranch dressing in a soft tortilla. Perfect for a quick and satisfying meal.
Ingredients
Scale
- 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
Instructions
- Slice the chicken breasts into thin strips. Season with garlic powder, onion powder, paprika, salt, and black pepper.
- Place flour, buttermilk, and panko breadcrumbs in separate shallow dishes.
- Coat each chicken strip in flour, then buttermilk, and finally panko breadcrumbs.
- Heat vegetable oil in a skillet. Fry chicken strips until golden and crispy (5-7 minutes). Drain on paper towels.
- Cook bacon in a separate pan until crispy. Drain and crumble.
- Spread 1 tbsp ranch dressing on each tortilla.
- Layer lettuce, tomatoes, cheese, chicken, and bacon on tortillas.
- Fold sides and roll tightly.
- Slice wraps in half and serve.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F internally.
- For extra crispiness, double-coat the chicken in breadcrumbs.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 620
- Sugar: 4g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
Keywords: crispy chicken bacon ranch wrap, chicken wrap, quick lunch recipe