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–+ servings
Crispy Chicken Bacon Ranch Wrap

Crispy Chicken Bacon Ranch Wrap for Ultimate Flavor Bliss

This Crispy Chicken Bacon Ranch Wrap delivers a flavor explosion with crunchy chicken, savory bacon, and creamy ranch dressing, perfect for any lunchtime craving.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 wraps
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts Chicken thighs can be used for added flavor.
  • 1 cup all-purpose flour Gluten-free flour works as a substitute.
  • 1 cup buttermilk Can substitute with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
  • 1 teaspoon garlic powder Feel free to use fresh garlic for more punch.
  • 1 teaspoon onion powder
  • 1 teaspoon paprika Smoked paprika could be swapped for a deeper flavor.
  • to taste salt and black pepper Adjust to your liking.
  • 1 cup panko breadcrumbs Regular breadcrumbs can be substituted, but won't be as crunchy.
  • for frying as needed vegetable oil Can be replaced with canola oil or grape seed oil.
For the Assembly
  • 4 large flour tortillas Whole-wheat or gluten-free tortillas can be healthier choices.
  • 2 cups shredded lettuce Spinach or kale can be used as alternatives.
  • 1 cup diced tomatoes Sliced cucumbers can be a substitute.
  • 1 cup shredded cheddar cheese Mozzarella or pepper jack can be swapped.
  • 1/2 cup ranch dressing Can be substituted with vinaigrette or herb dressing.

Equipment

  • Large skillet
  • Shallow dishes
  • cutting board
  • Knife
  • Paper Towels

Method
 

Preparation Steps
  1. Slice the boneless, skinless chicken breasts into thin strips, roughly 1-inch wide and season with garlic powder, onion powder, paprika, salt, and black pepper.
  2. Create a dredging station with three shallow dishes: one for flour, one for buttermilk, and one for panko breadcrumbs.
  3. Dip each seasoned chicken strip in flour, then buttermilk, and finally panko breadcrumbs, ensuring each is well coated.
  4. Heat about 1/2 inch of vegetable oil in a skillet over medium heat and fry the chicken strips for about 5–7 minutes, turning occasionally until golden brown.
  5. Cook bacon in a separate pan until crispy, approximately 5–8 minutes, then crumble it into small pieces.
  6. Spread ranch dressing across each flour tortilla, then layer with lettuce, tomatoes, cheddar cheese, crispy chicken, and crumbled bacon.
  7. Fold in the sides of the tortilla and roll tightly from the bottom, then slice in half and serve immediately.

Nutrition

Serving: 1wrapCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure to properly heat the oil for frying and avoid overcrowding the pan for a perfectly crispy finish. Customize the wrap with preferred toppings and enjoy the homemade goodness.

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