why make this recipe
Crispy Chicken Bacon Ranch Wraps are an amazing choice for a quick and tasty meal. This recipe combines the crunchiness of fried chicken and bacon with fresh veggies and creamy ranch dressing, all wrapped up in a soft tortilla. It’s perfect for lunch, dinner, or even a picnic. Plus, it is easy to make and can be customized to fit your tastes!
how to make Crispy Chicken Bacon Ranch Wrap
Ingredients:
- 2 boneless skinless chicken breasts
- 6 strips bacon
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup buttermilk
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 4 large flour tortillas
- 0.25 cup ranch dressing
- Vegetable oil for frying
Directions:
- Slice the chicken breasts into thin strips. Season them evenly with garlic powder, onion powder, paprika, salt, and black pepper.
- Prepare three shallow dishes: one with flour, one with buttermilk, and one with panko breadcrumbs.
- Coat each chicken strip in flour, then dip it in the buttermilk, and coat it thoroughly with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken strips in batches until golden brown and crispy on all sides, about 5–7 minutes. Drain the excess oil on paper towels.
- Meanwhile, cook the bacon in a separate pan over medium heat until crisp. Transfer to paper towels to drain and crumble it into pieces once it has cooled.
- Lay the flour tortillas flat. Spread 1 tablespoon of ranch dressing in the center of each tortilla.
- In the center of each tortilla, layer the shredded lettuce, diced tomatoes, shredded cheddar cheese, fried chicken strips, and crumbled bacon.
- Fold the sides of the tortilla inward and roll it up tightly. Slice each wrap in half to serve.
how to serve Crispy Chicken Bacon Ranch Wrap
These wraps are best served immediately while they’re warm and crispy. You can serve them with extra ranch dressing or your favorite dipping sauce on the side. They make great finger food for parties or casual gatherings.
how to store Crispy Chicken Bacon Ranch Wrap
If you have leftovers, store the wraps in an airtight container in the refrigerator. They can last for up to 2 days. To keep the wraps crispy, you may want to store the chicken and bacon separately from the vegetables and dressing. Reheat the chicken strips in the oven or an air fryer for the best texture.
tips to make Crispy Chicken Bacon Ranch Wrap
- Make sure to double-dip the chicken in the buttermilk for a thicker coating.
- For extra flavor, add some spices to the panko breadcrumbs.
- You can use pre-cooked chicken or rotisserie chicken for a quicker option.
- Feel free to add other vegetables like bell peppers or avocado for variety.
variation
You can customize this recipe with different dressings such as blue cheese or honey mustard. You can also swap the cheddar cheese for mozzarella or pepper jack for a little heat.
FAQs
1. Can I make these wraps ahead of time?
Yes, you can prep the ingredients and assemble the wraps shortly before serving. However, for the best texture, it’s recommended to fry the chicken right before serving.
2. Can I bake the chicken instead of frying it?
Yes, you can bake the chicken at 400°F (200°C) for about 20-25 minutes or until cooked through for a healthier option. Make sure to spray with a little cooking oil to keep it crispy.
3. What can I serve with these wraps?
These wraps pair nicely with a side of potato chips, a fresh salad, or even some fruit for a light meal.
Crispy Chicken Bacon Ranch Wraps
Delicious and crispy chicken wraps with bacon, fresh veggies, and creamy ranch dressing, perfect for any meal.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 boneless skinless chicken breasts
- 6 strips bacon
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup buttermilk
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 4 large flour tortillas
- 0.25 cup ranch dressing
- Vegetable oil for frying
Instructions
- Slice the chicken breasts into thin strips and season with garlic powder, onion powder, paprika, salt, and black pepper.
- Prepare three shallow dishes: one with flour, one with buttermilk, and one with panko breadcrumbs.
- Coat each chicken strip in flour, dip in buttermilk, and coat with panko breadcrumbs.
- Heat vegetable oil in a skillet over medium heat and fry chicken strips until golden brown and crispy, about 5-7 minutes, then drain on paper towels.
- Cook the bacon in a separate pan until crisp, drain, and crumble.
- Spread ranch dressing on each tortilla, then layer in lettuce, tomatoes, cheddar cheese, fried chicken, and crumbled bacon.
- Fold the tortilla sides inward and roll tightly. Slice in half to serve.
Notes
Serve while warm and crispy with extra ranch dressing or your favorite dipping sauce. For extra flavor, consider adding spices to the breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg