Homemade Crispy Bacon Ranch Chicken Wraps
Crisp breaded chicken strips, bacon, cheddar, and creamy ranch sauce rolled in a warm toasted flour tortilla.
Equipment
- Large skillet
- Small mixing bowl
- Tongs
Ingredients
Main Ingredients
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp buttermilk optional, to thin the sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- ¼ tsp dried dill
- 8 oz boneless skinless chicken breast cut into thin strips
- ¼ cup all purpose flour for coating
- 1 large egg beaten
- ¼ cup panko bread crumbs
- 1 pinch salt
- ¼ tsp black pepper
- 1 tbsp vegetable oil for pan frying
- 4 strips bacon cooked until crisp
- 2 large flour tortillas about 10 inch
- ½ cup shredded cheddar cheese
- 1 cup lettuce leaves
Instructions
Cooking
- Make the sauce. Stir the mayonnaise, sour cream, buttermilk if using, garlic powder, onion powder, parsley, and dill in a small bowl until smooth, then keep it chilled.
- Cook the bacon. Fry the bacon in a skillet over medium heat for 8 to 10 minutes until crisp, then drain it on paper towels.
- Bread the chicken. Season the strips with the salt and pepper, then coat them in flour, egg, and panko, pressing lightly so the crumbs stick.
- Fry the chicken. Heat the oil in a skillet over medium high heat and cook the strips 3 to 4 minutes per side until golden and 165 degrees F inside.
- Assemble. Warm the tortillas, spread on the sauce, layer the lettuce, chicken, bacon, and cheddar, then fold in the sides and roll tightly.
- Toast. Set each wrap seam side down in a dry skillet over medium heat for 1 to 2 minutes per side until lightly golden.
Notes
Substitutions: Use two cups of leftover cooked chicken strips in place of the fresh chicken, and swap the panko for crushed crackers if needed.
Tips: Drain the bacon well and dry the lettuce so the tortilla stays firm.
Storage: Refrigerate wraps in an airtight container for up to two days and keep extra sauce in a separate jar.
Nutrition does not include the optional buttermilk.