Description
A delightful Crispy Chicken Bacon Ranch Wrap featuring perfectly seasoned chicken, crunchy bacon, and fresh vegetables wrapped in a soft tortilla, enhanced by creamy ranch dressing.
Ingredients
Scale
- 2 Boneless, skinless chicken breasts
- 6 strips Bacon
- 1 cup All-purpose flour
- 1 cup Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Panko breadcrumbs
- Vegetable oil, for frying as needed
- 4 Large flour tortillas
- 1 cup Shredded lettuce
- 1 cup Diced tomatoes
- 1 cup Shredded cheddar cheese
- 1/4 cup Ranch dressing
Instructions
- Prepare the Chicken: Begin by slicing the chicken breasts into thin strips. Season with garlic powder, onion powder, paprika, salt, and black pepper.
- Set Up Your Coating Station: Place flour in a shallow dish, pour buttermilk in another, and panko breadcrumbs in a third.
- Coat the Chicken: Dip each chicken strip in flour, then buttermilk, and finally roll in panko breadcrumbs.
- Fry the Chicken: Heat vegetable oil in a skillet over medium heat. Fry chicken strips for about 5-7 minutes until golden brown. Drain on paper towels.
- Prepare the Bacon: Cook bacon in a separate pan until crispy. Drain and crumble.
- Assemble the Wraps: Spread ranch dressing on each tortilla, layer with lettuce, tomatoes, cheese, chicken strips, and bacon.
- Wrap It Up: Fold in the sides of the tortilla and roll tightly. Slice in half to serve.
Notes
For extra flavor, marinate the chicken strips in buttermilk for at least an hour before breading. Use thick-cut bacon for better flavor and crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 600
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg