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Crispy Chicken Bacon Ranch Wrap Recipe

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4.7 from 63 reviews

This Crispy Chicken Bacon Ranch Wrap combines tender, seasoned fried chicken strips with crispy bacon, fresh vegetables, cheddar cheese, and tangy ranch dressing, all wrapped in a soft flour tortilla. Perfect for a satisfying lunch or casual dinner, this wrap offers a delightful combination of textures and flavors with a homemade touch.

Ingredients

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

  1. Prepare the Chicken: Slice the chicken breasts into thin strips and season them evenly with garlic powder, onion powder, paprika, salt, and black pepper to infuse flavor.
  2. Set Up Breading Stations: Place the all-purpose flour in a shallow dish. Pour the buttermilk into a second shallow dish. Place the panko breadcrumbs in a third dish to prepare for coating the chicken strips.
  3. Coat the Chicken Strips: Dip each chicken strip first into the flour, shaking off any excess. Then dip it into the buttermilk, allowing any excess to drip off before finally coating it thoroughly with panko breadcrumbs for maximum crispiness.
  4. Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken strips for 5-7 minutes until they are golden brown and crispy on all sides. Remove and drain on paper towels to absorb excess oil.
  5. Cook the Bacon: In a separate pan over medium heat, cook the bacon strips until they are crispy. Drain on paper towels and crumble into bite-sized pieces for easy incorporation into the wraps.
  6. Prepare the Tortillas: Lay the large flour tortillas flat on a clean surface. Spread approximately 1 tablespoon of ranch dressing evenly over each tortilla to provide a creamy base flavor.
  7. Assemble the Wraps: Layer shredded lettuce, diced tomatoes, shredded cheddar cheese, the fried chicken strips, and crumbled bacon in the center of each tortilla to build a well-balanced and flavorful wrap.
  8. Roll and Serve: Fold in the sides of the tortillas and roll them up tightly to secure the fillings. Slice each wrap in half diagonally and serve immediately while warm and fresh.

Notes

  • For extra crispiness, double-dip the chicken strips in buttermilk and panko breadcrumbs.
  • You can substitute ranch dressing with a spicy mayo or chipotle sauce for a different flavor profile.
  • To make this recipe gluten free, use gluten-free flour, breadcrumbs, and tortillas.
  • Make sure the oil is hot enough before frying to prevent the chicken from absorbing too much oil and becoming greasy.
  • Leftover wraps can be wrapped tightly and refrigerated for up to 1 day but are best enjoyed fresh.

Find it online: https://forkvista.com/crispy-chicken-bacon-ranch-wrap-recipe/