Crunchy chicken, smoky bacon, fresh veggies, and creamy ranch wrapped in a warm flour tortilla.
# 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, approximately 1/2 inch depth for frying
→ 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 the chicken breasts into thin strips and season with garlic powder, onion powder, paprika, salt, and black pepper.
02 - Place flour in a shallow dish, buttermilk in a separate dish, and panko breadcrumbs in a third dish for coating.
03 - Dredge each chicken strip in flour, dip into buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
04 - Heat vegetable oil about 1/2 inch deep in a large skillet over medium heat. Fry chicken strips in batches until golden brown and cooked through, about 5 to 7 minutes per batch. Drain on paper towels.
05 - In a separate pan, cook beef bacon over medium heat until crispy. Drain and crumble into pieces.
06 - Warm flour tortillas in a dry skillet or microwave for 10 to 20 seconds until pliable.
07 - Spread 1 tablespoon ranch dressing on each tortilla. Layer shredded lettuce, diced tomatoes, shredded cheddar, fried chicken strips, and crumbled bacon evenly.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling.
09 - Slice wraps in half and serve immediately for optimal freshness.
