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Crispy Chicken Bacon Ranch Wrap filled with chicken, bacon, and ranch dressing

Crispy Chicken Bacon Ranch Wraps

These wraps feature crispy panko-coated chicken strips, smoky bacon, and fresh vegetables, all wrapped in a soft tortilla and drizzled with ranch dressing for a perfect balance of flavors and textures.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 pieces boneless, skinless chicken breasts Cut into thin strips
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup panko breadcrumbs For breading
  • Vegetable oil as needed for frying
For the wrap assembly
  • 4 large flour tortillas Use large tortillas for easy rolling
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1/4 cup ranch dressing
  • 6 strips bacon Cooked and crumbled

Method
 

Preparation
  1. Cut the chicken breasts into thin strips and season with garlic powder, onion powder, paprika, salt, and black pepper.
  2. Set up the breading station with flour in one dish, buttermilk in a second dish, and panko breadcrumbs in a third.
Breading and Cooking the Chicken
  1. Dip each chicken strip into flour, shake off excess, then dip in buttermilk, and finally press into panko breadcrumbs until well-coated.
  2. Heat vegetable oil in a skillet over medium heat and fry the chicken strips for about 5–7 minutes until golden and crispy. Drain on paper towels.
Cooking the Bacon
  1. In a separate pan, cook the bacon over medium heat until crispy, then crumble it into pieces.
Assembling the Wraps
  1. Spread about 1 tablespoon of ranch on each tortilla.
  2. Layer shredded lettuce, diced tomatoes, shredded cheddar, crispy chicken strips, and crumbled bacon in the center of each tortilla.
  3. Fold in the sides of the tortillas and roll tightly. Slice the wraps in half to serve.

Notes

Serve immediately for best crispiness. You can batch cook the chicken and bacon, and assemble the wraps when ready to eat. Drain the chicken well after frying to maintain crunch.