I love this wrap because it delivers a perfect mix of textures and flavors. The buttermilk marinated chicken, seasoned with paprika and garlic, creates a crunchy, juicy bite while the crispy bacon and creamy ranch add an irresistible twist. Every bite feels fresh, satisfying, and totally on point for my taste buds.

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I made this Crispy Chicken Bacon Ranch Wrap using simple ingredients that give great nutritional value. I started with 2 boneless skinless chicken breasts marinated in 1 cup of buttermilk to tenderize the meat.

Then I dredged the chicken in 1 cup of all-purpose flour mixed with 1 teaspoon paprika, 1 teaspoon garlic powder, salt and pepper to taste before frying in vegetable oil. I added 6 slices of crispy bacon to provide a nice smoky flavor and tossed everything with a 1/2 cup of ranch dressing.

The wrap was then assembled in a large flour tortilla along with 1 cup of shredded lettuce, 1 medium diced tomato and 1/2 cup of shredded cheddar cheese. I find that this wrap is filling and packed with protein making it a quick meal for lunch or an on the go dinner idea.

Its simplicity keeps it affordable and it only cost me about Meals Under $5 to put together.

Why I Like this Recipe

I love how the chicken turns out so juicy thanks to the buttermilk marinade; it gives the meat a tender, flavor-packed kick that keeps me coming back for more.
I really dig the crispy bacon mixed with the warm, soft tortilla and fresh veggies – it makes every bite exciting and totally satisfying.
The seasoned flour coating, with its hint of garlic and paprika, brings a bold flavor that makes the whole wrap taste amazing, even if sometimes i mess up the spice balance a little bit.
I also love that this recipe is super easy to pull together on a busy day, so i can treat myself to something delicious without too much hassle.

Ingredients

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Chicken: Lean protein source enhancing texture and flavor while keeping it hearty.
Bacon: Smoky, crispy, adds umami and satisfying crunch though moderately fatty.
Buttermilk: Tenderizes chicken, offers tangy, creamy flavor while helping maintain moisture.
Ranch Dressing: Creamy, herb infused dressing that provides tang and richness without extra fuss.
Lettuce: Crisp, fiber rich, adding refreshing crunch and light texture to each bite.
Tomato: Juicy, slightly sweet with tang, supplies vitamins and complements savory flavors.
Cheddar Cheese: Sharp, melty flavor that boosts the wrap’s richness and smooth taste.

Ingredient Quantities

2 boneless, skinless chicken breasts (about 1 lb)

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

6 slices bacon, cooked until crispy

1/2 cup ranch dressing

4 large flour tortillas

1 cup shredded lettuce

1 medium tomato, diced

1/2 cup shredded cheddar cheese

Vegetable oil for frying

How to Make this

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1. Start by placing the chicken breasts in a bowl and pour in the buttermilk. Let it marinate for at least 30 minutes so the chicken gets all tender and juicy.

2. In another bowl, mix the flour with paprika, garlic powder, salt, and pepper. This will give you the seasoned coating for the chicken.

3. Once the chicken’s done marinating, take it out and coat each piece evenly in the seasoned flour.

4. Heat up some vegetable oil in a frying pan over medium-high heat. When the oil’s hot, carefully fry the chicken for about 5-7 minutes per side until its crispy and fully cooked.

5. Meanwhile, get your tortillas ready by warming them in a pan or microwave so they become nice and soft.

6. When the chicken is cool enough to handle, slice each breast into strips.

7. Lay out each tortilla and start by adding a generous layer of shredded lettuce.

8. Place the chicken strips in the middle of each tortilla, then add some diced tomato and sprinkle the shredded cheddar cheese over the top.

9. Lay the crispy bacon slices on top of the chicken and veggies.

10. Drizzle the ranch dressing all over, then wrap it up tightly. Enjoy your crispy, tasty wrap while it’s still warm!

Equipment Needed

1. Two mixing bowls – one for marinating the chicken in buttermilk and another for mixing the seasoned flour.
2. Measuring cups and spoons to accurately measure ingredients like buttermilk, flour, paprika, and garlic powder.
3. A frying pan that can handle medium-high heat for frying the chicken as well as for warming the tortillas.
4. Tongs or a spatula to flip the chicken without mishaps.
5. A cutting board paired with a sharp knife for slicing the cooked chicken and dicing the tomato.
6. A microwave (or an additional small pan) to warm the tortillas if needed.
7. Plates for holding and assembling the ingredients as you build the wrap.

FAQ

How do I get the chicken to be super crispy?

Make sure you marinate the chicken in the buttermilk for at least an hour, dredge it really well in the seasoned flour, and fry it at a consistent oil temperature. This will help lock in that crunch.

Can I swap out ranch dressing for something else?

Sure! You can use a honey mustard or even a spicy mayo if you prefer a little extra kick. But ranch really works best with the bacon flavor.

Can i make this recipe ahead of time?

Yes, you can prep most of the components like cooking the bacon and frying the chicken ahead of time, but it’s best to assemble the wrap right before serving so it stays crispy.

What type of tortilla works best here?

The large flour tortillas work perfectly because they fold easily and can hold all the fillings without getting soggy. If yours are a bit small, you might want to get a larger size.

Any tips to avoid soggy wraps?

Definitely allow the fried chicken to cool a bit on a paper towel and drain any excess oil before assembling. Also, spread the ranch dressing evenly and don’t overfill the wrap.

Crispy Chicken Bacon Ranch Wrap Recipe Substitutions and Variations

For buttermilk, mix 1 cup whole milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 mins.
You can swap all-purpose flour with whole wheat flour to add a whole grain twist.
If you don’t have regular bacon, try turkey bacon or even a plant-based bacon alternative.
Instead of ranch dressing, blue cheese dressing works well if you like a more pungent flavor.
If you want a healthier wrap, substitute the large flour tortillas with whole wheat tortillas.

Pro Tips

1. If you’ve got the time, let the chicken soak in that buttermilk for a bit longer than the minimum – it really helps to tenderize the meat and keep it juicy throughout cooking
2. Make sure the oil is fully heated before frying the chicken. If you start it off too cool, your chicken might end up soaking up too much oil and turn out greasy instead of crispy
3. For extra flavor and crunch, try re-crisping the bacon just a tad before you add it to your wrap. Sometimes bacon can lose its crunch when it cools down a lot
4. Warm your tortillas evenly on low heat so they’re soft and pliable. Cold tortillas can tear easily when you try to wrap them around all the yummy ingredients