Ingredients
Scale
- 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