Pin it
There are days when nothing satisfies quite like a crispy chicken bacon ranch wrap—full of savory crunch, creamy dressing, and a hint of smokiness. This recipe is a lifesaver when you want an irresistible lunch or quick dinner that feels like restaurant food without leaving home.
These wraps became my go to when my family wanted comfort food but I did not want to order out. The first time I made them was for a busy movie night and everyone was hooked after the first bite.
Ingredients
- Boneless skinless chicken breasts: provide juicy and tender strips when sliced thin use fresh chicken for best results
- Bacon: adds crisp smoky flavor buy thick cut if you like extra crunch
- All purpose flour: helps build the crispy coating sift it for a lighter touch
- Buttermilk: gives tang and helps the coating stick real buttermilk adds richness
- Garlic powder onion powder paprika salt black pepper: season the chicken all over always use fresh ground spices for max flavor
- Panko breadcrumbs: create the ultimate crunch Japanese style gives a lighter crisp
- Vegetable oil: for frying choose a neutral oil like canola or sunflower with a high smoke point
- Large flour tortillas: act as a soft wrap base warm them slightly for easier rolling
- Shredded lettuce: adds freshness pick crisp romaine or iceberg
- Diced tomatoes: provide juicy brightness select ripe but firm for fewer drips
- Shredded cheddar cheese: creates a melty layer use sharp cheddar for a more pronounced taste
- Ranch dressing: binds everything together opt for a creamy thick ranch for the best bite
Instructions
- Prep the Chicken:
- Slice chicken breasts into thin strips for even cooking. Sprinkle each piece with garlic powder onion powder paprika salt and pepper so every bite gets flavor.
- Set Up the Breading Station:
- Organize three shallow dishes for flour buttermilk and panko. Running an assembly line makes coating less messy and keeps one hand dry.
- Bread the Chicken Strips:
- Coat each chicken piece in flour then dip in buttermilk then press into panko. Make sure every strip gets a solid layer of each for the best crunch.
- Fry the Chicken:
- Heat a generous amount of vegetable oil in a deep skillet. Fry chicken strips at medium heat turning occasionally until they are golden brown and cooked through about five to seven minutes. Set aside on paper towels to drain any extra oil.
- Cook the Bacon:
- While chicken fries lay bacon strips in a cold pan and heat gently until crisp. Let the bacon drain and crumble into chunky pieces they will stay crunchy in the wraps.
- Assemble the Wraps:
- Lay tortillas on a clean surface. Spread a layer of ranch on each. Top with shredded lettuce diced tomatoes shredded cheese fried chicken strips and crumbled bacon keeping the filling in the center for easy folding.
- Roll and Slice:
- Fold in the sides of each tortilla over the filling then roll tightly so the wrap holds together. Slice each in half for easier serving and tuck in any loose bits before plating.
Pin it
My favorite part is the thick cut bacon because it stays crunchy even inside the warm wrap. I also love watching the cheese gently melt into the hot chicken for that classic comfort food feeling. I made these wraps for a tailgate party last year and they disappeared quicker than anything else.
Storage Tips
Store any leftover ingredients separately for best results. Keep fried chicken strips in an airtight container lined with a paper towel in the refrigerator for up to two days and reheat in the oven or air fryer to bring back crispiness. Assembled wraps are best enjoyed fresh but if needed wrap tightly in foil and keep chilled for up to one day.
Ingredient Substitutions
Swap in turkey bacon or use a plant based bacon alternative for a lighter version. You can use whole wheat or gluten free tortillas if preferred. Greek yogurt based ranch makes a healthier dressing and you can sub in rotisserie chicken for saving time.
Serving Suggestions
Serve with a side of sweet potato fries or a crisp side salad for a complete meal. These wraps can also be sliced into bite size pinwheels for party appetizers. For extra spice add a few pickled jalapenos to each wrap before rolling.
Cultural and Historical Context
Wraps like these became popular as a casual dining trend in the late nineteen nineties with Tex Mex and American flavors merging for quick but delicious meals. The combination of fried chicken ranch and bacon taps into classic comfort food cravings with the portability of a handheld wrap.
Pin it
Chicken bacon ranch wraps are always a hit and come together faster than you think. Enjoy every crispy creamy bite!
Frequently Asked Questions
- → How do I get the chicken extra crispy?
To achieve maximum crispiness, use panko breadcrumbs for a light, crunchy coating, fry at medium heat, and avoid overcrowding the skillet.
- → Can I bake the chicken instead of frying?
Yes, bake breaded chicken strips in a preheated oven at 425°F (220°C) for about 20 minutes, flipping halfway, until golden and cooked through.
- → What can I use instead of ranch dressing?
You may substitute ranch with Caesar, blue cheese, or chipotle mayo for a different flavor profile.
- → Which tortillas work best for this wrap?
Large flour tortillas are recommended for easy wrapping and flexibility. Whole wheat or spinach varieties can also be used.
- → Can I make these wraps ahead of time?
For best texture, assemble just before serving. However, you can prep ingredients in advance and keep them separate until ready to serve.