Dinner

Crispy Chicken Bacon Ranch Wrap Recipe

ByLila Prescott February 6, 2026February 6, 2026

Introduction

The Crispy Chicken Bacon Ranch Wrap is a flavorful and satisfying meal perfect for lunch or dinner. With tender, seasoned chicken strips, crispy bacon, fresh veggies, and a creamy ranch dressing, it’s a delightful combination of textures and tastes wrapped in a soft flour tortilla.

Two soft white tortillas lie on a black plate with green lettuce leaves slightly visible underneath. On top of the tortillas, there is a layer of yellow rice mixed with small tomato pieces, followed by several thick slices of grilled chicken breast with a browned and slightly charred texture. Small crispy bacon bits are scattered over the chicken, along with a few sprigs of fresh cilantro. A creamy white sauce is spread partially underneath the chicken and rice, adding a smooth texture contrast. The plate is placed on a white marbled surface with a few cilantro leaves scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
6 strips of bacon

1 cup all-purpose flour
1 cup buttermilk

1 teaspoon garlic powder
1 teaspoon onion powder

1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

1 cup panko breadcrumbs
Vegetable oil, for frying
4 large flour tortillas

1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese

1/4 cup ranch dressing

Instructions

Step 1: Slice the chicken breasts into thin strips. Season with garlic powder, onion powder, paprika, salt, and black pepper.
Step 2: Place the flour in a shallow dish. Pour the buttermilk into a second dish, and place the panko breadcrumbs in a third dish.

Step 3: Dip each chicken strip first into the flour, then the buttermilk, and finally the panko breadcrumbs, coating each piece thoroughly.
Step 4: Heat vegetable oil in a large skillet over medium heat. Fry the chicken strips until golden brown and crispy, about 5–7 minutes. Drain on paper towels.
Step 5: While the chicken cooks, fry the bacon in a separate pan over medium heat until crispy. Drain on paper towels and crumble into pieces.

Step 6: Lay out the flour tortillas and spread about a tablespoon of ranch dressing on each.
Step 7: Assemble the wraps by layering shredded lettuce, diced tomatoes, shredded cheddar cheese, fried chicken strips, and crumbled bacon in the center of each tortilla.
Step 8: Fold in the sides of the tortillas and roll them up tightly.

Step 9: Slice each wrap in half and serve immediately for best taste and texture.

Tips & Variations

For extra flavor, marinate the chicken strips in buttermilk with a bit of hot sauce for 30 minutes before breading.
Use whole wheat tortillas for a healthier wrap option.

Add avocado slices or pickled jalapeños for a creamy or spicy twist.
Oven-bake the breaded chicken strips at 400°F (200°C) for 15–20 minutes for a lighter version.

Storage

Store any leftover wraps wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. To reheat, unwrap and warm in a skillet over medium heat until heated through and the tortilla is crisp. Avoid microwaving to keep the wrap from becoming soggy.