I recently whipped up a Chicken Bacon Wrap that exceeded my expectations. I marinated tender chicken in buttermilk with garlic powder and paprika, then paired it with crispy bacon, fresh lettuce, and diced tomato. A drizzle of ranch dressing wrapped in soft flour tortillas sealed the deal for a satisfying meal.

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I’ve been on the hunt for something that’ll really satisfy my hunger without too much hassle, and this Crispy Chicken Bacon Ranch Wrap totally nailed it. I start with 2 boneless, skinless chicken breasts cut into strips so they cook evenly in buttermilk, then toss them in a mix of all-purpose flour, paprika, garlic powder, salt and a bit of black pepper.

Once they’ve got that perfect crunch, i wrap them up with 6 slices of crispy bacon, fresh shredded lettuce, and diced tomato all inside a flour tortilla. Then, a smooth pour of ranch dressing ties everything together.

I was surprised at how the flavors matched so well. This wrap comes together really fast making it a great option for an on the go dinner or a quick lunch that doesn’t break the bank.

It kinda feels like a reinvented chicken tender wrap that meets your cravings for bacon dinner recipes. Enjoy experimenting with it!

Why I Like this Recipe

1. I love how crispy and flavorful the chicken turns out every time i make this. There’s something about that crunchy coating combined with juicy strips that just makes it so damn good.

2. I really dig how the smoky bacon and tangy ranch dressing mix together perfectly. They add a savory kick that takes the whole wrap to the next level.

3. I like that this recipe is pretty simple to follow. Even though i sometimes mess up a few steps, it still comes out tasting awesome and that’s really cool.

4. The mix of textures in this wrap rocks—the soft tortillas and crunchy lettuce with the tender chicken and crispy bacon just make every bite super satisfying.

Ingredients

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Chicken: High-protein chicken is the heart of the meal, givin you a tasty, robust bite.
Buttermilk: Buttermilk tenderizes the chicken and adds a tangy, slightly sour note.
Bacon: Crispy bacon brings that irresistible salty crunch and smoky flavor boost you crave.
Flour Tortilla: Soft flour tortillas wrap it all up; they offer comforting carbs and flexible texture.
Lettuce: Crisp lettuce gives a fresh crunch and loads of fiber, keepin things balanced.
Ranch Dressing: Ranch dressing makes the wrap extra creamy with its zesty, mild tang that pops.

Ingredient Quantities

2 boneless, skinless chicken breasts, cut into strips

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

6 slices bacon, cooked until crispy

4 large flour tortillas (about 10 inches each)

1 cup shredded lettuce

1 tomato, diced

1/2 cup ranch dressing

How to Make this

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1. Start by cutting the 2 boneless, skinless chicken breasts into strips, and then toss ’em in a bowl with 1 cup of buttermilk. Let them marinate for at least 15 minutes if possible.

2. In a separate bowl, mix together 1 cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

3. Once the chicken has soaked in the buttermilk, take each strip and dredge it in your flour mix until it’s well-coated.

4. Heat a good amount of oil in a deep skillet over medium-high heat and fry the chicken strips until they get crispy and are cooked through.

5. While the chicken is frying, warm up your 4 large flour tortillas (about 10 inches each) in a dry skillet or microwave for about 20-30 seconds so they’re soft and pliable.

6. Lay out each tortilla and start layering with the crispy chicken strips.

7. Add on 6 slices of crispy cooked bacon, dividing them evenly among the tortillas.

8. Sprinkle about 1 cup shredded lettuce across the wraps, then add the diced tomato from your 1 tomato.

9. Drizzle around 1/2 cup of ranch dressing over the fillings to finish it off.

10. Roll up the tortillas tightly to secure all the yummy fillings inside, slice them in half if you like, and serve warm. Enjoy your wrap!

Equipment Needed

1. A sharp knife and a sturdy cutting board for slicing the chicken and dicing the tomato
2. Two mixing bowls – one for the buttermilk marinade and another for mixing the flour and spices
3. Measuring cups and spoons to accurately measure the buttermilk, flour, and spices
4. A deep skillet for frying the chicken strips over medium-high heat
5. A regular skillet or a microwave safe plate for warming the tortillas
6. Tongs or a spatula to safely flip and remove the fried chicken from the oil
7. Paper towels to drain any excess oil after frying

FAQ

Q: Can I use other types of meat instead of chicken?

A: Sure, you can swap chicken with turkey or even thinly sliced steak if you prefer, but the texture might vary a bit.

Q: How do I get the chicken extra crispy?

A: Make sure to coat the strips evenly and fry in a hot pan without overcrowding so that the moisture doesn't build up.

Q: What if I don’t have buttermilk?

A: You can mix regular milk with a teaspoon of lemon juice or vinegar per cup and let it sit for 5 mins, though the flavor might be slightly different.

Q: Can I make the wrap ahead of time?

A: Yes, you can prep the ingredients ahead but its best to reheat the chicken before assembly to keep that crunch factor intact.

Q: Is there a way to make this recipe healthier?

A: You might try baking the chicken strips instead of frying them and use a low-fat ranch dressing, just note it might change the taste a bit.

Crispy Chicken Bacon Ranch Wrap Recipe Substitutions and Variations

If you can’t find buttermilk, mix together 1 cup of milk with 1 tablespoon of white vinegar and let it sit for 5 minutes
If all-purpose flour isn’t available, you can use a gluten free flour blend but it might change up the texture a bit.
Instead of bacon, try turkey bacon for a lighter twist.
For a flavor change, swapping ranch dressing with blue cheese dressing works pretty well.

Pro Tips

1. Try letting the chicken soak in the buttermilk for a bit longer than 15 minutes if you can; it makes the meat even more tender and flavorful, trust me.
2. For an extra crispy crust, you can double-dip the chicken—quickly dunk them back into the buttermilk and then coat them in the flour mix again, but just be careful not to overdo it.
3. Make sure your oil is really hot before frying the chicken, cuz if it’s too cool the coating gets soggy and if it’s too hot the chicken can burn on the outside while staying raw on the inside.
4. Warm the tortillas just enough so they’re soft and pliable, but not too hot, ’cause if they’re too hot they’ll tear easily when you’re rolling up your wrap.

Crispy Chicken Bacon Ranch Wrap Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. A sharp knife and a sturdy cutting board for slicing the chicken and dicing the tomato
2. Two mixing bowls – one for the buttermilk marinade and another for mixing the flour and spices
3. Measuring cups and spoons to accurately measure the buttermilk, flour, and spices
4. A deep skillet for frying the chicken strips over medium-high heat
5. A regular skillet or a microwave safe plate for warming the tortillas
6. Tongs or a spatula to safely flip and remove the fried chicken from the oil
7. Paper towels to drain any excess oil after frying

Ingredients

2 boneless, skinless chicken breasts, cut into strips
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
6 slices bacon, cooked until crispy
4 large flour tortillas (about 10 inches each)
1 cup shredded lettuce
1 tomato, diced
1/2 cup ranch dressing

Directions

Start by cutting the 2 boneless, skinless chicken breasts into strips, and then toss 'em in a bowl with 1 cup of buttermilk. Let them marinate for at least 15 minutes if possible.
In a separate bowl, mix together 1 cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Once the chicken has soaked in the buttermilk, take each strip and dredge it in your flour mix until it’s well-coated.
Heat a good amount of oil in a deep skillet over medium-high heat and fry the chicken strips until they get crispy and are cooked through.
While the chicken is frying, warm up your 4 large flour tortillas (about 10 inches each) in a dry skillet or microwave for about 20-30 seconds so they’re soft and pliable.
Lay out each tortilla and start layering with the crispy chicken strips.
Add on 6 slices of crispy cooked bacon, dividing them evenly among the tortillas.
Sprinkle about 1 cup shredded lettuce across the wraps, then add the diced tomato from your 1 tomato.
Drizzle around 1/2 cup of ranch dressing over the fillings to finish it off.
Roll up the tortillas tightly to secure all the yummy fillings inside, slice them in half if you like, and serve warm. Enjoy your wrap!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.