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.