Homemade Crispy Bacon Ranch Chicken Wraps
Creamy, crunchy, and utterly satisfying, these Homemade Crispy Bacon Ranch Chicken Wraps are a weeknight superstar.
Servings: 2 servings
Equipment
- Skillet
- Mixing Bowl
- Shallow Bowls
Ingredients
Ingredients
- 2 large Flour tortillas warmed
- 2 cups Cooked crispy chicken strips see Directions for breading and frying
- 4 strips Cooked crispy bacon drained and roughly chopped
- 1 cup Shredded cheddar cheese room temperature or chilled
- 1 cup Lettuce leaves (romaine or iceberg), washed and patted dry
- 1/2 cup Mayonnaise room temperature
- 1/4 cup Sour cream chilled
- 2 tbsp Buttermilk (optional, room temperature)
- 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
Instructions
- Prepare the ranch sauce: In a small bowl, mix 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, and 1/2 tsp black pepper until well combined. Taste and adjust salt or herbs if needed. Set aside in the fridge while you cook.
- Prepare the chicken for breading: Cut 2 boneless, skinless chicken breasts into strips about 1 inch wide. Pat dry with paper towels.
- Bread the chicken: Set up a breading station — one shallow bowl with flour and a pinch of salt, one bowl with beaten eggs, and one bowl with breadcrumbs. Coat each chicken strip in flour, dip into the beaten eggs, then press into breadcrumbs until evenly coated.
- Fry the chicken strips: Heat about 1/4 inch of oil in a large skillet over medium-high heat. Once shimmering, add the chicken strips in a single layer (do not crowd). Fry 3–4 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a paper towel-lined plate to drain excess oil.
- Cook the bacon: In a separate skillet or in the oven, cook 4 strips of bacon until crispy. Drain on paper towels and roughly chop.
- Warm the tortillas: Heat tortillas briefly in a dry skillet or microwave for 10–15 seconds to make them pliable.
- Assemble the wraps: Spread a generous layer of the prepared ranch sauce over each warm tortilla. Add lettuce leaves, 1 cup of cooked crispy chicken strips split between two tortillas, sprinkle chopped bacon, and top with shredded cheddar cheese.
- Fold and seal: Fold the sides of each tortilla in and roll tightly from one end to the other, sealing the filling inside.
- Toast the wraps: Heat a skillet over medium heat and place each wrap seam-side down. Toast for 1–2 minutes per side until golden and crisp and the cheese starts to melt. Remove and slice in half if desired.
Notes
Use day-old breadcrumbs or panko for extra crunch. If you prefer less oil, bake the breaded chicken strips at 425°F on a wire rack for 15–18 minutes, flipping once.