I recently enjoyed a Chicken Bacon Wrap that features chicken strips seasoned with garlic powder, paprika and black pepper, coated with crispy breadcrumbs and savory bacon, along with shredded lettuce, diced tomatoes and ranch dressing. Every bite offers a delightful crunch and balanced flavor that left me craving more.
I’ve always been on the hunt for a meal that feels both indulgent and surprisingly easy to whip up, and this crispy chicken bacon ranch wrap checks all the boxes for me. I start by seasoning 2 boneless skinless chicken breasts cut into strips with 1 tsp salt, 1/2 tsp ground black pepper, 1 tsp garlic powder and 1/2 tsp paprika.
Then, I lightly coat them in 2 tbsp all purpose flour, dip in 2 beaten eggs, and cover with 1 cup breadcrumbs before frying in vegetable oil until they’re perfectly crunchy. I add 4 slices of crispy bacon, toss in 1 cup shredded lettuce, 1/2 cup diced tomatoes, and finish with 1/3 cup ranch dressing wrapped inside 4 large flour tortillas.
This recipe totally nails those on the go dinner ideas and is a fun twist on classic chicken tender wraps that you can enjoy any time.
Why I Like this Recipe
I love this recipe because the crispy chicken and bacon mix together to make the most awesome crunch and flavor. Its kinda like a warm, cozy meal that makes me feel satisfied every time I eat it.
I also really like how easy it is to make, even when I’m in a rush or don’t feel super focused. The steps are simple enough that even if i mess up a little, its still really tasty.
Another reason i enjoy this wrap is the ranch dressing. It brings everything together and adds a creamy, tangy taste that makes every bite better.
Lastly, the way all the ingredients blend in this meal gives it an exciting flavor punch that makes normal lunches feel way more special.
Ingredients
- Chicken: Chicken strips give a lean, hearty protein punch while keepin the wrap filling and tasty.
- Bacon: Crispy bacon adds smoky salt flavor that elevates each bite to a fun, savory crunch.
- Ranch Dressing: The ranch dressing brings rich creaminess and tangy zest that perfectly compliments the fried chicken.
- Flour Tortillas: Flour tortillas wrap all this goodness, adding a soft, satisfying carb base for the dish.
- Lettuce: Shredded lettuce provides a crisp texture and healthy fiber which lightens the rich flavors.
- Tomatoes: Diced tomatoes add fresh, juicy sweetness and vibrant color that lifts the flavor.
- Eggs: Eggs help the crispy coating stick to the chicken while adding protein richness.
Ingredient Quantities
- 2 boneless skinless chicken breasts (about 1 lb) cut into strips
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp all purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
- 4 slices bacon, cooked until crispy
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/3 cup ranch dressing
How to Make this
1. Start by seasoning the chicken strips with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp paprika.
2. Next, lightly toss the chicken in 2 tbsp all purpose flour until they are fully coated.
3. Dip the floured chicken into 2 beaten eggs then coat them evenly in 1 cup of breadcrumbs.
4. In a pan, heat enough vegetable oil over medium heat and fry the chicken strips until they’re golden and crispy. Drain on paper towels.
5. While the chicken cooks, warm 4 large flour tortillas in a skillet or microwave to make them soft and pliable.
6. Lay each tortilla flat and layer on 1 cup shredded lettuce followed by 1/2 cup diced tomatoes.
7. Add the crispy chicken strips and 4 slices of cooked, crispy bacon on each tortilla.
8. Drizzle about 1/3 cup ranch dressing evenly over the fillings.
9. Roll up the tortillas tightly into a wrap, tucking in the sides as you go to form a neat package.
10. Optional: For an extra crunchy wrap, pan-grill the assembled wrap for a couple of minutes on each side before serving. Enjoy your delicious Crispy Chicken Bacon Ranch Wrap!
Equipment Needed
1. A cutting board and a chef’s knife for slicing the chicken
2. Three shallow bowls or dishes – one for the flour, one for the beaten eggs, and one for the breadcrumbs
3. Measuring spoons to portion out the salt, black pepper, garlic powder, and paprika
4. A frying pan for cooking the chicken strips
5. A spatula or tongs for flipping the chicken and assembling the wraps
6. Paper towels to drain the fried chicken
7. A skillet or microwave-safe plate to warm the flour tortillas
8. An extra pan if you wanna pan-grill the wrapped tortillas for added crunch
FAQ
Crispy Chicken Bacon Ranch Wrap Recipe Substitutions and Variations
- If you dont have chicken breasts, try using turkey breast or even boneless chicken thighs instead
- Bacon can be swapped with turkey bacon or smoked ham if you’re lookin for a leaner option
- Instead of ranch dressing, you can mix Greek yogurt with a pack of ranch seasoning for a similar flavor
- Regular breadcrumbs can be replaced with panko or even crushed cornflakes to add an extra crunch
Pro Tips
1. Try letting the chicken sit with the flour a little longer before dipping it into the egg, this helps the crumbs stick better and gives you a crunchier bite.
2. Heat up the oil until it’s really hot, or the chicken might just soak it up and end up greasy instead of crisp.
3. Warm the tortillas just enough that they’re soft and easy to roll, otherwise they might tear when you try to fold in the fillings.
4. After you roll up the wraps, give ‘em a minute to chill before cutting, this makes sure the flavors mix in a nice way and keeps everything together.
Crispy Chicken Bacon Ranch Wrap Recipe
I recently enjoyed a Chicken Bacon Wrap that features chicken strips seasoned with garlic powder, paprika and black pepper, coated with crispy breadcrumbs and savory bacon, along with shredded lettuce, diced tomatoes and ranch dressing. Every bite offers a delightful crunch and balanced flavor that left me craving more.
4
servings
450
kcal
Equipment: 1. A cutting board and a chef’s knife for slicing the chicken
2. Three shallow bowls or dishes – one for the flour, one for the beaten eggs, and one for the breadcrumbs
3. Measuring spoons to portion out the salt, black pepper, garlic powder, and paprika
4. A frying pan for cooking the chicken strips
5. A spatula or tongs for flipping the chicken and assembling the wraps
6. Paper towels to drain the fried chicken
7. A skillet or microwave-safe plate to warm the flour tortillas
8. An extra pan if you wanna pan-grill the wrapped tortillas for added crunch
Ingredients
-
2 boneless skinless chicken breasts (about 1 lb) cut into strips
-
1 tsp salt
-
1/2 tsp ground black pepper
-
1 tsp garlic powder
-
1/2 tsp paprika
-
2 tbsp all purpose flour
-
2 eggs, beaten
-
1 cup breadcrumbs
-
Vegetable oil for frying
-
4 slices bacon, cooked until crispy
-
4 large flour tortillas
-
1 cup shredded lettuce
-
1/2 cup diced tomatoes
-
1/3 cup ranch dressing
Directions
- Start by seasoning the chicken strips with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp paprika.
- Next, lightly toss the chicken in 2 tbsp all purpose flour until they are fully coated.
- Dip the floured chicken into 2 beaten eggs then coat them evenly in 1 cup of breadcrumbs.
- In a pan, heat enough vegetable oil over medium heat and fry the chicken strips until they're golden and crispy. Drain on paper towels.
- While the chicken cooks, warm 4 large flour tortillas in a skillet or microwave to make them soft and pliable.
- Lay each tortilla flat and layer on 1 cup shredded lettuce followed by 1/2 cup diced tomatoes.
- Add the crispy chicken strips and 4 slices of cooked, crispy bacon on each tortilla.
- Drizzle about 1/3 cup ranch dressing evenly over the fillings.
- Roll up the tortillas tightly into a wrap, tucking in the sides as you go to form a neat package.
- Optional: For an extra crunchy wrap, pan-grill the assembled wrap for a couple of minutes on each side before serving. Enjoy your delicious Crispy Chicken Bacon Ranch Wrap!
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.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 6g
- Trans Fat: 0.5g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.5g
- Cholesterol: 90mg
- Sodium: 700mg
- Potassium: 400mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 3g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 8mg
- Calcium: 100mg
- Iron: 1.5mg
