Crunchy chicken, smoky bacon, fresh veggies, and creamy ranch in a warm tortilla for a flavorful lunch or snack.
# Components:
→ Chicken & Coating
01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 1 cup buttermilk
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon paprika
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil for frying, approx. 1/2 inch deep
→ Bacon
11 - 6 strips beef bacon
→ Wrap & Fillings
12 - 4 large flour tortillas
13 - 1 cup shredded lettuce
14 - 1 cup diced tomatoes
15 - 1 cup shredded cheddar cheese
16 - 1/4 cup ranch dressing
# Directions:
01 - Slice chicken breasts into thin strips and season evenly with garlic powder, onion powder, paprika, salt, and black pepper.
02 - Arrange flour in a shallow dish, buttermilk in a second dish, and panko breadcrumbs in a third dish, preparing for dredging.
03 - Coat each chicken strip by dredging first in flour, then dipping in buttermilk, and finally pressing into panko breadcrumbs until fully covered.
04 - Heat vegetable oil to about 1/2 inch depth in a large skillet over medium heat. Fry chicken strips in batches for 5 to 7 minutes until golden brown and thoroughly cooked; drain on paper towels.
05 - In a separate pan over medium heat, cook beef bacon until crispy. Drain excess fat and crumble into pieces.
06 - Heat flour tortillas briefly in a dry skillet or microwave for 10 to 20 seconds to increase pliability.
07 - Spread 1 tablespoon of ranch dressing on each tortilla. Layer with shredded lettuce, diced tomatoes, shredded cheddar, fried chicken strips, and crumbled bacon.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling fully.
09 - Cut each wrap in half and serve immediately while warm.
