Homemade Crispy Bacon Ranch Chicken Wraps are a delicious, easy-to-make meal perfect for lunch, dinner, or a snack. Packed with crispy chicken, savory bacon, fresh veggies, and a creamy ranch sauce, these wraps are sure to please everyone. Whether you’re feeding a family or just want a quick meal for yourself, this recipe is simple and satisfying.
Table of Contents
Why Make This Recipe
This recipe is a great choice because it combines flavors that everyone loves. The crispy bacon adds a nice crunch, while the ranch sauce brings a creamy, tangy taste. Plus, it’s versatile! You can customize it with your favorite ingredients or use leftovers, making it a fun and flexible meal. It’s perfect for busy nights or as a handheld treat for picnics and parties.
How to Make Homemade Crispy Bacon Ranch Chicken Wraps
Ingredients
- 2 large flour tortillas
- 2 cups cooked, crispy chicken strips
- 4 strips of cooked crispy bacon
- 1 cup shredded cheddar cheese
- 1 cup lettuce leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp buttermilk (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1/2 tsp dried dill
- 1 tsp salt
- 1/2 tsp black pepper
Directions
- In a small bowl, mix the mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dried parsley, dried dill, salt, and black pepper. Stir until well combined. Taste and adjust seasoning as desired. Set aside.
- Cut boneless chicken breasts into strips. Coat them in flour, dip them in beaten eggs, and coat in breadcrumbs. Fry until golden and cooked through.
- Cook the bacon in a skillet until crispy. Drain the excess grease on paper towels.
- Warm the tortillas in a dry skillet or microwave for easier folding.
- Spread 1-2 tablespoons of the ranch sauce evenly over each tortilla.
- Add a layer of lettuce leaves, then place crispy chicken strips and bacon on top. Sprinkle with shredded cheddar cheese.
- Fold in the sides of the tortilla and then roll it tightly from the bottom up.
- Place the wrap seam-side down in a dry skillet over medium heat for 1-2 minutes on each side to lightly toast it.
How to Serve Homemade Crispy Bacon Ranch Chicken Wraps
Serve the wraps warm, cut in half to show off the delicious insides. Pair them with your favorite dipping sauce, like extra ranch or salsa, and a side of crunchy vegetables or chips for a complete meal.
How to Store Homemade Crispy Bacon Ranch Chicken Wraps
If you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. To reheat, you can use a skillet or microwave but be careful not to overheat them, as the tortillas can become tough.
Tips to Make Homemade Crispy Bacon Ranch Chicken Wraps
- Cook your chicken and bacon ahead of time for a quicker prep.
- Feel free to add extra veggies like tomatoes or cucumbers for a fresh crunch.
- If you like spice, add some hot sauce or jalapeños to your ranch sauce.
Variation
You can easily swap out the chicken for grilled shrimp or even a plant-based protein for a vegetarian option. Different types of wraps, such as spinach or whole wheat, can also be used for a twist.
FAQs
1. Can I use store-bought ranch dressing?
Yes, you can use store-bought ranch dressing instead of making your own sauce. Just drizzle it over the ingredients before wrapping.
2. How can I make these wraps healthier?
To make the wraps healthier, use whole grain tortillas, reduce the amount of bacon, and add more fresh veggies.
3. Can I freeze these wraps?
While it’s possible to freeze the wraps, they are best enjoyed fresh. If freezing, wrap them tightly in foil or plastic, and eat them within a month for best quality. Reheat in the oven for a crispy texture.
Crispy Bacon Ranch Chicken Wrap
Ingredients
For the Ranch Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp buttermilk (optional) Optional for added creaminess
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- ½ tsp dried dill
- 1 tsp salt
- ½ tsp black pepper
For the Wrap
- 2 large flour tortillas
- 2 cups cooked, crispy chicken strips
- 4 strips cooked crispy bacon
- 1 cup shredded cheddar cheese
- 1 cup lettuce leaves
Instructions
Prepare the Ranch Sauce
- In a small bowl, mix the mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dried parsley, dried dill, salt, and black pepper. Stir until well combined.
- Taste and adjust seasoning as desired. Set aside.
Cook the Chicken and Bacon
- Cut boneless chicken breasts into strips. Coat them in flour, dip them in beaten eggs, and coat in breadcrumbs. Fry until golden and cooked through.
- Cook the bacon in a skillet until crispy. Drain the excess grease on paper towels.
Assemble the Wraps
- Warm the tortillas in a dry skillet or microwave for easier folding.
- Spread 1-2 tablespoons of the ranch sauce evenly over each tortilla.
- Add a layer of lettuce leaves, then place crispy chicken strips and bacon on top. Sprinkle with shredded cheddar cheese.
- Fold in the sides of the tortilla and then roll it tightly from the bottom up.
Toast the Wraps
- Place the wrap seam-side down in a dry skillet over medium heat for 1-2 minutes on each side to lightly toast it.
