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Crispy Chicken Bacon Ranch Wrap

Crispy Chicken Bacon Ranch Wrap: Crunchy Comfort Awaits

Enjoy the delightful Crispy Chicken Bacon Ranch Wrap featuring crispy chicken, bacon, and fresh veggies wrapped in a tortilla.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 wraps
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Breasts Can swap with chicken thighs.
  • 8 slices Bacon Can be omitted for a lighter option.
  • 1 cup All-Purpose Flour Can be replaced with gluten-free flour.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a stronger flavor.
  • 1 teaspoon Onion Powder Optional if a milder taste is preferred.
  • 1 teaspoon Paprika Smoked paprika enhances flavor.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 2 cups Panko Breadcrumbs Regular breadcrumbs can be a substitute.
  • 1 cup Vegetable Oil Can use canola or sunflower oil for frying.
For the Wrap
  • 4 large Flour Tortillas Burrito-sized work well for extra filling.
  • 2 cups Shredded Lettuce Spinach can be a substitute.
  • 1 cup Diced Tomatoes Consider swapping with diced bell peppers.
  • 1 cup Shredded Cheddar Cheese Use any cheese of choice like Monterey Jack.
  • 1/2 cup Ranch Dressing A homemade or low-fat version can be used.

Equipment

  • skillet
  • Shallow dishes
  • cutting board

Method
 

Preparation Steps
  1. Begin by slicing the chicken breasts into thin strips, about one-inch wide. Season the chicken with garlic powder, onion powder, paprika, salt, and black pepper.
  2. Prepare your dredging station with three shallow dishes: first with all-purpose flour, second with buttermilk, and third with panko breadcrumbs.
  3. Coat each chicken strip in flour, dip into buttermilk, and then coat with panko breadcrumbs.
  4. Heat vegetable oil in a skillet over medium heat, and fry the chicken strips in batches for 5-7 minutes until golden brown.
  5. Cook bacon in another skillet over medium heat until crispy, then crumble it into small pieces.
  6. Lay flour tortillas flat and spread ranch dressing evenly across each tortilla.
  7. Layer shredded lettuce, diced tomatoes, shredded cheddar cheese, hot chicken strips, and crumbled bacon on each tortilla.
  8. Carefully fold the sides of each tortilla and roll tightly from one end to the other.
  9. Slice the wraps in half diagonally and serve warm on a platter.

Nutrition

Serving: 1wrapCalories: 550kcalCarbohydrates: 45gProtein: 28gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For leftovers, store in an airtight container in the refrigerator for up to 2 days. Keep chicken and tortillas separate until ready to serve.

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