Crispy Chicken Bacon Ranch Wrap (Print Version)
Crispy chicken, bacon, ranch, lettuce, tomato, and cheddar, all wrapped in a warm tortilla.
# Ingredients:
→ Protein
01 -
2 boneless skinless chicken breasts
02 -
6 strips bacon
→ Breading and Seasoning
03 -
1 cup all-purpose flour
04 -
1 cup panko breadcrumbs
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika
08 -
1 teaspoon salt
09 -
0.5 teaspoon ground black pepper
→ Dairy and Batter
10 -
1 cup buttermilk
11 -
1 cup shredded cheddar cheese
→ Vegetables
12 -
1 cup shredded lettuce
13 -
1 cup diced tomatoes
→ Wrap and Condiments
14 -
4 large flour tortillas
15 -
0.25 cup ranch dressing
→ Frying Medium
16 -
Vegetable oil for frying
# Instructions:
01 -
Slice chicken breasts into thin strips and season evenly with garlic powder, onion powder, paprika, salt, and black pepper.
02 -
Arrange three shallow dishes: one with flour, one with buttermilk, and one with panko breadcrumbs.
03 -
Coat each chicken strip in flour, dip into buttermilk, then coat thoroughly with panko breadcrumbs.
04 -
Heat vegetable oil in a large skillet over medium heat. Fry breaded chicken strips in batches until golden brown and crisp on all sides, approximately 5–7 minutes. Drain excess oil on paper towels.
05 -
In a separate pan over medium heat, cook bacon until crisp. Transfer to paper towels to drain and crumble into pieces once cooled.
06 -
Lay flour tortillas flat. Spread 1 tablespoon ranch dressing in the center of each tortilla.
07 -
Layer shredded lettuce, diced tomatoes, shredded cheddar cheese, fried chicken strips, and crumbled bacon in the center of each prepared tortilla.
08 -
Fold sides of tortilla inward and roll up firmly. Slice each wrap in half to serve.
# Notes:
01 -
Ensure oil reaches 180°C before frying for best crispiness and minimal oil absorption.