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–+ servings
Crispy Chicken Bacon Ranch Wrap

Crispy Chicken Bacon Ranch Wrap for a Flavorful Family Feast

This Crispy Chicken Bacon Ranch Wrap is a delicious family-friendly meal that combines succulent chicken, crispy bacon, and fresh veggies.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Bacon
  • 2 pieces Chicken Breasts Substitute with chicken thighs for more flavor
  • 4 slices Bacon Use turkey bacon for a lighter option
For the Coating
  • 1 cup All-Purpose Flour Gluten-free flour can be used
  • 1 cup Buttermilk Can substitute with regular milk mixed with vinegar or lemon juice
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted
  • 1 teaspoon Onion Powder Fresh onion finely minced is an alternative
  • 1 teaspoon Paprika Smoked paprika can be used for a bolder flavor
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used but may not achieve the same crunch
  • 1 cup Vegetable Oil Choose a high smoke point oil like canola or peanut oil
For the Wrap
  • 4 pieces Flour Tortillas Corn tortillas can be used for a gluten-free option
  • 2 cups Shredded Lettuce Can be substituted with spinach
  • 1 cup Diced Tomatoes Substitute with sliced bell peppers for a different texture
  • 1 cup Shredded Cheddar Cheese Any melty cheese works as an alternative
  • 1/2 cup Ranch Dressing Vegan ranch is an option for a dairy-free version

Equipment

  • large skillet
  • Shallow dishes for dredging

Method
 

Step-by-Step Instructions for Crispy Chicken Bacon Ranch Wrap
  1. Begin by slicing the chicken breasts into long, even strips. Season them generously with garlic powder, onion powder, paprika, salt, and black pepper.
  2. Prepare a dredging station with three shallow dishes: add all-purpose flour in the first, buttermilk in the second, and panko breadcrumbs in the third.
  3. Take each seasoned chicken strip, dip it into the flour, then immerse it in the buttermilk, and finally coat it with panko breadcrumbs.
  4. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Add coated chicken strips in batches and fry for 5-7 minutes until golden brown and crispy.
  5. In a separate skillet, cook bacon strips over medium heat for about 5-7 minutes until they reach desired crispness. Remove and crumble the bacon.
  6. Spread ranch dressing on each tortilla, top with lettuce, tomatoes, cheddar cheese, and crispy chicken strips. Sprinkle crumbled bacon on top.
  7. Fold the tortillas by bringing in the sides and rolling tightly from the bottom up. Slice each wrap in half and serve immediately.

Nutrition

Serving: 1wrapCalories: 650kcalCarbohydrates: 40gProtein: 30gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Ensure the oil is hot enough before frying for a crispy texture. Prep chicken and bacon ahead of time for easier assembly.

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