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Crispy Chicken Bacon Ranch Wrap

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A quick and easy wrap featuring crispy fried chicken, smoky bacon, creamy ranch dressing, fresh veggies, and shredded cheddar cheese, all wrapped in a lightly toasted flour tortilla. Perfect for a fast dinner or lunch that’s satisfying and flavorful.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
  • 6 slices thick-cut bacon, cooked until crisp
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100 g) panko breadcrumbs
  • ½ cup (120 ml) ranch dressing (homemade or store-bought, optionally mixed with fresh garlic and lemon juice)
  • 4 large flour tortillas, warmed and lightly toasted
  • 1 cup (about 30 g) shredded lettuce (iceberg or romaine)
  • 1 medium tomato, thinly sliced
  • ½ cup (50 g) shredded cheddar cheese (optional)
  • Salt and pepper, to taste
  • About 1 cup (240 ml) vegetable or canola oil for frying

Instructions

  1. Slice chicken breasts into 1-inch strips and pat dry with paper towels. Season lightly with salt and pepper.
  2. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Coat each chicken strip by dredging first in flour, then egg, then breadcrumbs, pressing gently to adhere.
  4. Cook bacon in a separate pan over medium heat until crispy, about 8 minutes. Drain on paper towels and chop into bite-sized pieces.
  5. Heat oil in a large skillet over medium-high heat to about 350°F (175°C). Fry chicken strips in batches without overcrowding, about 3-4 minutes per side, until golden and cooked through (internal temp 165°F / 74°C). Drain on paper towels.
  6. Lightly toast tortillas in a dry skillet or toaster for about 30 seconds per side.
  7. Assemble wraps by spreading about 2 tablespoons ranch dressing on each tortilla, then layering shredded lettuce, tomato slices, crispy chicken strips, chopped bacon, and shredded cheddar cheese.
  8. Fold sides in and roll from the bottom up to secure fillings. Wrap in parchment or foil if desired.
  9. Serve immediately while warm.

Notes

Dry chicken well before dredging to ensure coating sticks. Maintain oil temperature around 350°F for best crispiness. Drain bacon on paper towels to keep it crisp. Reheat chicken in skillet to restore crispiness if needed. For gluten-free, use almond flour and gluten-free panko. For dairy-free, use coconut or cashew-based ranch dressing.

Nutrition

Keywords: crispy chicken wrap, bacon ranch wrap, easy chicken wrap, quick dinner, lunch wrap, fried chicken wrap, comfort food

Find it online: https://yumnode.com/crispy-chicken-bacon-ranch-wrap-recipe-for-easy-fast-dinner-or-lunch/