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Crispy Chicken Bacon Ranch Wrap Recipe

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★★★★★

4.6 from 94 reviews

These Crispy Chicken Bacon Ranch Wraps combine juicy, seasoned fried chicken strips with crispy bacon, fresh lettuce, tomatoes, shredded cheddar cheese, and creamy ranch dressing—all wrapped in a warm flour tortilla. Perfect for a satisfying lunch or dinner, this recipe delivers a delightful crunch and robust flavors in every bite.

Ingredients

Scale

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 Ingredients

  • 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. Season evenly with garlic powder, onion powder, paprika, salt, and black pepper to infuse flavor into the meat.
  2. Set Up Breading Stations: Place the all-purpose flour in a shallow dish, pour buttermilk into a second dish, and place the panko breadcrumbs in a third dish. This setup will help you coat the chicken strips effectively for a crispy crust.
  3. Bread the Chicken: Dip each chicken strip first into the flour, ensuring full coverage. Then dip into the buttermilk to moisten, and finally coat thoroughly with panko breadcrumbs for crunch.
  4. Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken strips for 5 to 7 minutes, turning occasionally until they are golden brown and cooked through. Drain on paper towels to remove excess oil.
  5. Cook the Bacon: While frying the chicken, cook the bacon strips in a separate pan over medium heat until they are crispy. Transfer bacon to paper towels to drain, then crumble into bite-sized pieces.
  6. Prepare the Tortillas: Lay each large flour tortilla flat on a clean surface. Spread about one tablespoon of ranch dressing evenly over each tortilla as a flavorful base.
  7. Assemble the Wraps: In the center of each tortilla, layer shredded lettuce, diced tomatoes, shredded cheddar cheese, crispy fried chicken strips, and crumbled bacon to create a well-balanced filling.
  8. Wrap it Up: Fold in the sides of each tortilla and roll tightly from one end to the other ensuring all fillings are enclosed securely.
  9. Serve: Slice each wrap in half diagonally for easier handling and serve immediately while warm and crispy.

Notes

  • For extra crispiness, double-dip the chicken strips by repeating the buttermilk and panko steps.
  • You can substitute ranch dressing with a spicy mayo or blue cheese dressing to vary the flavor profile.
  • If preferred, use gluten-free flour and tortillas to make this recipe gluten-free.
  • Make sure the oil is hot enough before frying to avoid greasy chicken; test by dropping a breadcrumb in the oil—it should sizzle immediately.
  • Leftover wraps can be tightly wrapped in foil and stored in the fridge for up to 2 days; reheat in an oven or toaster oven to maintain crispiness.

Keywords: Crispy chicken wrap, bacon ranch wrap, fried chicken wrap, easy lunch recipe, chicken and bacon wrap

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