Description
A quick and easy 15-minute wrap featuring crispy fried chicken, smoky bacon, fresh vegetables, and homemade ranch dressing, all wrapped in a warm flour tortilla.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 4 slices thick-cut bacon
- 2 tbsp vegetable or canola oil
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp dried ranch seasoning
- 4 large flour tortillas
- 1 cup shredded iceberg or romaine lettuce
- 1 Roma tomato, sliced and seeds removed
- 1/2 cup shredded cheddar cheese
Instructions
- Pound chicken breasts to an even 1/4-inch thickness and slice into bite-sized strips.
- Season chicken strips with salt, pepper, paprika, and garlic powder.
- Set up a dredging station with three shallow bowls: flour (seasoned with salt/pepper), beaten eggs, and panko breadcrumbs.
- Dredge each chicken strip in flour, dip in egg, then press into panko to coat.
- Cook bacon in a cold skillet over medium heat until crisp. Transfer to a paper towel-lined plate.
- Leave about 1 tablespoon of bacon grease in the pan (add oil if needed) and heat over medium-high.
- Fry chicken strips in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
- Whisk together heavy cream, sour cream, mayonnaise, and dried ranch seasoning until smooth. Refrigerate for 10 minutes.
- Warm tortillas in the microwave or a dry pan to make them pliable.
- Spread ranch dressing on both sides of each tortilla to create a moisture barrier.
- Layer shredded lettuce, crispy chicken, crumbled bacon, sliced tomatoes, and shredded cheese onto the tortilla.
- Drizzle with additional ranch if desired, roll tightly tucking in the sides, and cut in half diagonally.
Notes
To prevent sogginess, ensure the chicken is well-drained and the lettuce is patted dry. Spread ranch on both sides of the tortilla to create a moisture barrier. For a healthier option, bake the chicken at 400°F for 15-20 minutes instead of frying. Store components separately in the fridge for up to 2 days; do not freeze the assembled wrap.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 700
- Sugar: 3
- Sodium: 900
- Fat: 45
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
Keywords: chicken wrap, bacon ranch, crispy chicken, quick lunch, easy dinner, homemade ranch, comfort food