CRISPY CHICKEN BACON RANCH WRAP
The ultimate easy party food and lunch idea the whole family will love.
Ingredients
For the crispy chicken:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the wraps:
- 4 large flour tortillas
- 6 strips of bacon
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- ¼ cup ranch dressing
Instructions
- Slice chicken breasts into thin, even strips. Season with garlic powder, onion powder, paprika, salt, and black pepper. Toss until every piece is well coated.
- Set up your dredging station: flour in the first shallow dish, buttermilk in the second, panko breadcrumbs in the third.
- Dip each chicken strip into the flour (shake off the excess), then the buttermilk, then press firmly into the panko until fully coated.
- Heat about ½ inch of vegetable oil in a large skillet over medium heat. Fry chicken strips for 5–7 minutes, turning as needed, until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- In a separate pan, cook bacon strips over medium heat until crispy. Transfer to paper towels, let cool slightly, then crumble into bite-size pieces.
- Lay tortillas flat. Spread 1 tablespoon of ranch dressing across the center of each one, leaving a small border around the edges.
- Layer fillings in the center of each tortilla in this order: shredded lettuce, diced tomatoes, shredded cheddar cheese, crispy chicken strips, crumbled bacon.
- Fold in the sides of the tortilla, then roll tightly from one end to the other.
- Slice each wrap in half at a diagonal angle. Serve immediately.
Notes
- No buttermilk? Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes and use as a substitute.
- Don't overcrowd the pan when frying - cook in batches if needed to keep the oil hot and the chicken crispy.
- For a lighter version, swap the fried chicken for grilled chicken strips.
- Add avocado slices before rolling for extra creaminess.
- Stir a dash of hot sauce into the ranch for a spicy kick adults will love.
- To make vegetarian, use crispy pan-fried tofu or tempeh and a plant-based ranch dressing.
- Reheat leftover chicken strips in the oven at 350°F for 8 minutes to restore crispiness. Avoid the microwave - it makes the coating soggy.
- Store assembled wraps tightly wrapped in plastic wrap in the fridge for up to 2 days. For best results, store components separately and assemble fresh.