Crispy Bacon Ranch Chicken Wrap
These Homemade Crispy Bacon Ranch Chicken Wraps are a delicious, easy-to-make meal filled with crispy chicken, savory bacon, fresh veggies, and creamy ranch sauce, perfect for any meal.
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.
Notes
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.