Description
Crispy Bacon Chicken Ranch Wraps are a delicious and satisfying meal featuring tender chicken strips coated in a flavorful breadcrumb crust, fried to golden perfection, then wrapped with crispy bacon, shredded cheddar cheese, fresh lettuce, and creamy ranch dressing in soft flour tortillas. Perfect for a hearty lunch or dinner, these wraps combine crunchy textures with creamy and savory flavors for a crowd-pleasing dish anyone can enjoy.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts, sliced into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
Additional Fillings
- 6 slices bacon, cooked crispy and crumbled
- 1/2 cup ranch dressing plus extra for drizzling
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded lettuce
- 4 large flour tortillas (burrito size)
For Frying
- Vegetable oil (about 1 inch in skillet, for frying)
Instructions
- Soak Chicken: Place the chicken strips in a bowl with the buttermilk and allow them to soak for at least 20 minutes. This will tenderize the chicken and help the coating adhere better.
- Prepare Coating: In a shallow bowl, mix together the all-purpose flour, garlic powder, paprika, onion powder, salt, and black pepper. This seasoned flour will form the first layer of the crispy coating.
- Bread the Chicken: Remove chicken strips from the buttermilk, dredge each in the seasoned flour to coat evenly, then dip them back into the buttermilk. Afterward, coat each strip with panko breadcrumbs, pressing gently so the breadcrumbs stick well, ensuring a crunchy texture when fried.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a skillet over medium heat. Fry the chicken strips in batches for approximately 4 to 5 minutes on each side, until they are golden brown and cooked through. Be careful not to overcrowd the pan to maintain the oil temperature. Once done, transfer the chicken to a paper towel-lined plate to drain excess oil.
- Prepare Tortillas: Warm the flour tortillas slightly to make them more pliable and easier to roll without cracking.
- Assemble Wraps: Lay each warm tortilla flat. Spread one to two tablespoons of ranch dressing down the center of each. Layer the crispy chicken strips on top, then sprinkle with crumbled bacon, shredded cheddar cheese, and shredded lettuce. Drizzle extra ranch dressing on top if desired for added creaminess.
- Roll and Serve: Fold in the sides of each tortilla and roll tightly into a wrap. Slice each wrap in half diagonally and serve immediately while the chicken is still warm and crispy.
Notes
- For a lighter variation, bake the breaded chicken strips at 400°F (200°C) for 18 to 22 minutes, flipping halfway through until crispy and fully cooked.
- You can substitute cooked rotisserie chicken tossed with ranch seasoning for a quicker preparation without frying.
- Adding sliced tomatoes or avocado to the wrap will provide extra flavor, texture, and freshness.
- Ensure oil temperature is steady during frying to achieve a crispy, non-greasy coating.
- Use burrito-sized tortillas to prevent spillage and make wrapping easier.
