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Crispy Chicken Bacon Ranch Wrap

Crispy chicken bacon ranch wrap with golden breaded chicken, crunchy panko, and ranch dressing that pools at the cut edge. Layers of bacon, cheddar, romaine, and cherry tomatoes are wrapped in warm tortillas and toasted seam-side down for extra crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 4 10-inch flour tortillas Use large tortillas; warm until pliable for rolling.
Chicken
  • 1.5 lb chicken tenders or breasts Pound thin so the breading crisps quickly and cooks through evenly.
  • 1 cup buttermilk Soaks the chicken for tenderness and helps the coating adhere.
Breading
  • 1 cup panko breadcrumbs Combine with Parmesan and seasonings for a crisp crust.
  • 0.5 cup Parmesan cheese, grated Adds savory flavor and helps browning.
  • 1 tsp garlic powder Seasoning for the breading mix.
  • salt and pepper to taste Use enough to season the chicken coating.
Cooking and toppings
  • 3 tbsp olive oil Used to pan-cook the breaded chicken.
  • 8 bacon Cook until crispy before layering into the wraps.
  • 1.5 cups shredded romaine lettuce Keep lettuce crisp and dry if possible.
  • 1 cup cherry tomatoes, halved Halve for easy bites and quick layering.
  • 1 cup shredded cheddar cheese Adds melty, salty richness.
  • 0.5 cup ranch dressing Spread across tortillas and serve with extra.

Equipment

  • 1 cast iron skillet

Method
 

Bread the chicken
  1. Soak the chicken in buttermilk for 15 minutes.
  2. Dredge the chicken in a mixture of panko breadcrumbs, Parmesan, garlic powder, salt, and pepper.
Cook and slice the chicken
  1. Heat olive oil in a skillet over medium-high heat.
  2. Cook the breaded chicken for 4-5 minutes per side until golden and cooked through to 165°F.
  3. Transfer the chicken to a board and slice into strips.
Build and toast the wraps
  1. Warm the tortillas until pliable.
  2. Spread ranch dressing across each tortilla.
  3. Layer romaine, cherry tomatoes, cheddar, bacon, and sliced crispy chicken on each tortilla.
  4. Roll tightly and toast seam-side down in a skillet for 2 minutes per side until golden.
  5. Slice the wraps diagonally and serve with extra ranch.

Notes

Pro tip: keep the bacon and lettuce dry so the tortilla toasts properly and the crunch stays intact. Refrigerate leftover wraps assembled or component-only up to 3 days; for best texture, rewarm in a skillet over medium heat until the seam is crisp. Freezing isn’t recommended for assembled wraps because the tortilla and lettuce soften, but you can freeze cooked chicken and re-toast it when ready. For a lower-carb swap, use large lettuce leaves instead of flour tortillas and toast the chicken and bacon as written.