Description
This crispy chicken bacon ranch wrap recipe combines golden, crispy chicken with smoky bacon, creamy ranch dressing, and fresh vegetables all wrapped in a soft tortilla. Perfect for lunch, dinner, or meal prep – ready in just 25 minutes!
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons vegetable oil
- 4 large flour tortillas (10–12 inch)
- 8 strips thick-cut bacon
- ½ cup ranch dressing
- 1 cup shredded sharp cheddar cheese
- 2 cups fresh lettuce, chopped
- 1 large tomato, diced
- ½ red onion, thinly sliced (optional)
Instructions
- Prepare the chicken: Pound chicken breasts to ½-inch thickness. Set up breading station with flour, beaten eggs, and seasoned panko breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.
- Bread the chicken: Dredge each chicken breast in flour, then egg, then seasoned panko mixture, pressing gently to adhere.
- Cook the bacon: Cook bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove to paper towels and set aside.
- Cook the chicken: Heat vegetable oil in the same skillet over medium-high heat. Cook breaded chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Let rest 2 minutes, then slice into strips.
- Prepare vegetables: Wash and chop lettuce, dice tomato, and slice onion if using.
- Warm tortillas: Heat tortillas in a dry skillet for 30 seconds per side or microwave for 15-20 seconds.
- Assemble wraps: Spread 2 tablespoons ranch dressing on each tortilla. Layer with lettuce, sliced chicken, bacon, tomatoes, cheese, and onion.
- Roll and serve: Fold bottom edge over filling, fold in sides, then roll tightly. Cut diagonally and serve immediately.
Notes
Storage: Store assembled wraps wrapped in foil in refrigerator for up to 2 days. Reheat in microwave for 45-60 seconds or in a dry skillet.
Make-ahead tip: Cook chicken and bacon ahead of time and store separately for up to 3 days for quick assembly.
Customization: Add jalapeños for heat, substitute turkey bacon for a lighter option, or use whole wheat tortillas for extra fiber.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 4
- Sodium: 890
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 35
- Cholesterol: 95
Keywords: crispy chicken bacon ranch wrap recipe, chicken wrap with bacon, ranch chicken tortilla wrap, easy lunch wraps, crispy lunch wrap, chicken bacon cheese wrap