Crispy Chicken Bacon Wrap (Print-Friendly Version)
Golden crunchy chicken with smoky bacon, fresh veggies, and creamy dressing wrapped for a satisfying meal ready in 30 minutes.
# Ingredients:
→ Proteins
01 -
2 boneless, skinless chicken breasts, sliced into 1/2 inch thick strips
02 -
6 strips beef bacon
→ Coating and Seasoning
03 -
1 cup all-purpose flour
04 -
1 cup buttermilk
05 -
1 cup panko breadcrumbs
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon paprika
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
Vegetable oil, approximately 1/2 inch depth for frying
→ Wrap Fillings
12 -
4 large (10 inch) flour tortillas
13 -
1 cup shredded lettuce
14 -
1 cup diced fresh tomatoes
15 -
1 cup shredded cheddar cheese
16 -
1/4 cup ranch dressing
# Steps:
01 -
Slice chicken breasts into uniform 1/2 inch thick strips. Combine garlic powder, onion powder, paprika, salt, and black pepper in a small bowl and massage seasoning into chicken strips. Set up three shallow dishes with flour, buttermilk, and panko breadcrumbs arranged for coating.
02 -
Dip each seasoned chicken strip first into flour, shaking off excess. Submerge into buttermilk, letting excess drip off before rolling in panko breadcrumbs. Repeat by dipping again into buttermilk and rolling in a fresh layer of panko to achieve a thick, crunchy crust.
03 -
Heat vegetable oil to a 1/2 inch depth in a large skillet over medium heat. Test oil by dropping a breadcrumb—it should sizzle immediately and float. Fry chicken strips without overcrowding for 3 to 4 minutes per side until deep golden brown and internal temperature reaches 165°F. Drain on paper towels.
04 -
In a separate pan over medium heat, cook beef bacon strips 4 to 5 minutes per side until crisp, rendering its own fat. Drain on paper towels and crumble once cool enough to handle.
05 -
Warm tortillas in the microwave for 10 seconds or in a dry skillet for a few seconds per side to increase pliability and prevent cracking during rolling.
06 -
Spread 1 tablespoon ranch dressing slightly off center on each tortilla. Layer shredded lettuce, diced tomatoes, shredded cheddar cheese, 2 to 3 chicken strips, and crumbled bacon, leaving about 2 inches at the edges. Fold left and right sides over filling, then roll tightly from the bottom to top, maintaining firm pressure. If tortilla resists, warm for an additional 10 seconds. Slice diagonally for presentation.
# Notes & Tips:
01 -
Let fried chicken rest for 5 minutes before wrapping to maintain maximum crispiness.
02 -
Store leftover components separately and reheat chicken in a 375°F oven for 5-7 minutes to preserve texture.