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Crispy Chicken Bacon Ranch Wrap

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A quick and easy wrap featuring crispy chicken, smoky bacon, creamy ranch dressing, and fresh veggies all wrapped in a warm tortilla. Perfect for busy weeknights or a fast, satisfying meal.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts, sliced thin
  • 1 cup (240ml) buttermilk
  • 1 cup (100g) panko breadcrumbs
  • ½ cup (65g) all-purpose flour
  • 1 large egg
  • 6–8 slices bacon
  • ½ cup (120ml) ranch dressing
  • 4 large flour tortillas
  • 1 cup shredded romaine or iceberg lettuce
  • 1 medium tomato, thinly sliced (optional)
  • ½ cup shredded cheddar cheese (optional)
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp paprika

Instructions

  1. Slice chicken breasts into thin strips about ½ inch thick. Marinate in buttermilk with ½ tsp salt and ¼ tsp pepper for at least 15 minutes or up to 2 hours.
  2. Cook bacon strips in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and set aside.
  3. Prepare coating station: In one bowl, mix flour, garlic powder, paprika, ½ tsp salt, and ¼ tsp pepper. In another bowl, beat the egg. In a third bowl, place panko breadcrumbs.
  4. Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, dip in egg, then coat with panko breadcrumbs. For extra crispiness, double-dip by repeating egg and panko steps.
  5. Heat ¼ inch vegetable oil in a large skillet over medium-high heat (about 350°F). Fry chicken strips in batches for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on wire rack or paper towels.
  6. Warm tortillas in a 350°F oven for 5 minutes or in a dry skillet for 20 seconds per side.
  7. Assemble wraps: Spread 2 tablespoons ranch dressing on each tortilla. Add shredded lettuce, 3-4 chicken strips, 2 bacon slices broken into pieces, tomato slices if using, and shredded cheddar cheese if desired. Fold bottom up and sides over to form wrap.
  8. Serve immediately with extra ranch or dipping sauce. Wrap tightly in foil or parchment if packing for later.

Notes

Pat chicken dry before dredging for better coating adhesion. Maintain medium-high heat to avoid burning the coating. Panko breadcrumbs provide extra crispiness. For a lighter option, bake chicken at 425°F for 15-20 minutes, flipping halfway. Warm tortillas prevent cracking and make folding easier. Use thick-cut or small-curd bacon for best texture. Store cooked chicken separately if making ahead to keep crispiness.

Nutrition

Keywords: crispy chicken wrap, bacon ranch wrap, quick dinner, easy chicken recipe, fast dinner idea, chicken bacon wrap

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