I’ve been perfecting this Chicken Bacon Wrap, and I love the mix of crispy chicken strips coated in panko, smoky bacon, and fresh veggies like shredded lettuce, tomato, and red onion paired with a smooth ranch dressing. Every bite surprises me with its blend of textures and savory appeal.

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I recently tried making a Crispy Chicken Bacon Ranch Wrap and boy, was I blown away by how the flavors came together. I started with 2 boneless chicken breasts cut into strips, seasoned them up with salt and pepper and then coated them lightly in 1/2 cup all-purpose flour before dipping into 2 beaten eggs and finally a generous coating of 1 cup panko breadcrumbs.

Frying them in about 1 cup of oil gave them an irresistible crunch. Then I mixed in some crispy bacon (6 slices cooked to perfection), fresh 2 cups shredded lettuce, a sliced tomato and 1/2 red onion for that extra zing.

Adding a drizzle of 1/2 cup ranch dressing and a sprinkle of 1/2 cup shredded cheddar cheese over 4 large flour tortillas made it completely satisfying. This wrap is an awesome meal under $5, perfect for on the go dinners or a hearty lunch wrap when you need a quick and tasty bite.

Why I Like this Recipe

I absolutely love how crispy the chicken turns out when I fry it. There’s something super satisfying about that crunch that makes every bite awesome. I also dig the fact that the bacon adds a smoky flavor and a bit of extra saltiness, which totally balances out the freshness from the veggies. Plus, the creamy ranch dressing makes it all feel extra indulgent, and I sometimes even add a little extra sauce cuz why not? Finally, it’s really fun how easy it is to put everything together in a tortilla and get a refreshing, hearty meal in just a few steps.

Ingredients

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Chicken breasts give lean protein, helping build muscle and keeping you full.
Bacon adds a smoky, bold flavor though it’s a bit high in fat.
Ranch dressing is creamy and tangy, balancing all the crunchy textures.
Flour tortillas are soft and carb-rich, holdin all the fillings together.
Veggies like lettuce, tomato, and onion add fiber and fresh, vitamin goodness.
Panko breadcrumbs create a crispy coating that really boosts the crunch.
Eggs help bind the coating, making every bite extra satisfying.

Ingredient Quantities

2 boneless chicken breasts, cut into strips

Salt and pepper to taste

1/2 cup all-purpose flour

2 eggs, beaten

1 cup panko breadcrumbs

Oil for frying (about 1 cup)

6 slices of bacon, cooked until crispy

4 large flour tortillas

1/2 cup ranch dressing (or more if you like extra sauce)

2 cups shredded lettuce

1 tomato, sliced or diced

1/2 red onion, thinly sliced

1/2 cup shredded cheddar cheese

How to Make this

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1. First, pat dry the chicken strips and season ’em with salt and pepper.

2. Set up three bowls—one with the flour, one with the beaten eggs, and one with the panko breadcrumbs. Dip each chicken strip in the flour, then the egg, and finally the breadcrumbs.

3. Pour about a cup of oil into a pan and heat it until it’s hot, then fry the chicken strips until they turn golden and crispy. Remove ’em on a paper towel to drain.

4. Warm the flour tortillas in a skillet over low heat or even in the microwave for about 15-20 seconds just so they’re pliable.

5. Lay each tortilla flat and start by spreading a generous amount of ranch dressing on it (if you love extra sauce, add a bit more).

6. Next, place a handful of shredded lettuce on the tortilla, followed by the tomato slices (or diced tomato) and the thinly sliced red onion.

7. Then, add the crispy, fried chicken strips over the veggies.

8. Lay on the six slices of crispy bacon evenly across the top of the chicken.

9. Sprinkle the shredded cheddar cheese all over to add an extra burst of flavor.

10. Finally, roll up the tortilla tightly, slice in half if you like, and serve it right away while it’s still warm and crispy. Enjoy!

Equipment Needed

1. Three mixing bowls (one each for the flour, beaten eggs, and panko breadcrumbs)
2. Paper towels for drying the chicken strips
3. A whisk or fork for beating the eggs
4. A frying pan for cooking the chicken in oil
5. Tongs or a slotted spoon to flip and remove the chicken strips from the oil
6. A skillet or a microwave-safe plate for warming the flour tortillas
7. A cutting board and knife for slicing the tomato and red onion
8. A serving plate for assembling and serving your wrap

FAQ

Q: Can I bake instead of fry the chicken?

A: Yeah u can totally bake it. Just preheat your oven to 400°F and arrange the chicken on a foil-lined sheet. Bake for about 15-20 minutes until they're golden and crispy even tho it might not be as crunchy as frying.

Q: Do I have to use ranch dressing?

A: Not at all! If you're not into ranch, u can swap it out with your fav dressing like blue cheese or even a simple garlic mayo. It really depends on your taste.

Q: Can I use turkey bacon instead of pork bacon?

A: Sure thing. Turkey bacon works alright if that's what ya got on hand. Just make sure to cook it until it's nice and crispy so it still adds that crunchy texture to the wrap.

Q: Is there a way to make this recipe a bit healthier?

A: Definitely. You might try air frying the chicken or even baking it as mentioned earlier, and using a low-fat version of ranch dressing. Using whole wheat tortillas instead of flour ones can also up the nutrition.

Q: Can I prep this recipe ahead of time?

A: Yep, you can prep many of the components beforehand. Cook your chicken and bacon ahead and store them in the fridge. When you're ready to eat, just warm everything up and assemble the wrap so it’s still fresh!

Crispy Chicken Bacon Ranch Wrap Recipe Substitutions and Variations

You can swap the chicken breasts for chicken tenders or even turkey strips if you’re lookin for a change.
If you don’t have panko breadcrumbs handy, plain breadcrumbs or crushed cornflakes give a similar crunch.
No ranch? Try blue cheese dressing or mix some mayo with a bit of buttermilk to get a similar vibe.
Bacon not your thing? Turkey bacon works just fine and is a bit lighter.
If flour tortillas aren’t available, whole wheat or spinach tortillas also do the trick.

Pro Tips

1. Make sure your oil is hot enough before frying by dropping in a tiny bit of breadcrumb. If you see it bubble right away, then it’s ready, and you avoid greasy chicken.
2. After frying, let your chicken rest on paper towels (or a cooling rack if you got one) for a couple minutes to let the extra oil drip off; trust me, it makes a big difference.
3. Warm up your tortillas on low heat for just 15-20 seconds so they’re soft enough to roll without breaking – overheating them could make them soggy or even harden.
4. For a little extra kick, drizzle a bit of lemon or lime juice along with the ranch dressing; it brightens up the flavors really well.
5. Cut your veggies into thin, even slices so every bite has a good mix of flavors and you dont get big chunks that are hard to chew.

Crispy Chicken Bacon Ranch Wrap Recipe

Recipe by Dave Simpson

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Three mixing bowls (one each for the flour, beaten eggs, and panko breadcrumbs)
2. Paper towels for drying the chicken strips
3. A whisk or fork for beating the eggs
4. A frying pan for cooking the chicken in oil
5. Tongs or a slotted spoon to flip and remove the chicken strips from the oil
6. A skillet or a microwave-safe plate for warming the flour tortillas
7. A cutting board and knife for slicing the tomato and red onion
8. A serving plate for assembling and serving your wrap

Ingredients

2 boneless chicken breasts, cut into strips
Salt and pepper to taste
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Oil for frying (about 1 cup)
6 slices of bacon, cooked until crispy
4 large flour tortillas
1/2 cup ranch dressing (or more if you like extra sauce)
2 cups shredded lettuce
1 tomato, sliced or diced
1/2 red onion, thinly sliced
1/2 cup shredded cheddar cheese

Directions

First, pat dry the chicken strips and season 'em with salt and pepper.
Set up three bowls—one with the flour, one with the beaten eggs, and one with the panko breadcrumbs. Dip each chicken strip in the flour, then the egg, and finally the breadcrumbs.
Pour about a cup of oil into a pan and heat it until it's hot, then fry the chicken strips until they turn golden and crispy. Remove 'em on a paper towel to drain.
Warm the flour tortillas in a skillet over low heat or even in the microwave for about 15-20 seconds just so they’re pliable.
Lay each tortilla flat and start by spreading a generous amount of ranch dressing on it (if you love extra sauce, add a bit more).
Next, place a handful of shredded lettuce on the tortilla, followed by the tomato slices (or diced tomato) and the thinly sliced red onion.
Then, add the crispy, fried chicken strips over the veggies.
Lay on the six slices of crispy bacon evenly across the top of the chicken.
Sprinkle the shredded cheddar cheese all over to add an extra burst of flavor.
Finally, roll up the tortilla tightly, slice in half if you like, and serve it right away while it’s still warm and crispy. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.