Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 6 strips of beef 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
- Slice the chicken breasts into thin strips. Season them with garlic powder, onion powder, paprika, salt, and black pepper.
- Place the flour in a shallow dish. In another dish, pour the buttermilk. Finally, place the panko breadcrumbs in a third dish.
- Dip each chicken strip first into the flour, then the buttermilk, and finally the panko breadcrumbs, ensuring they are well-coated.
- 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.
- Cook the bacon in a separate pan over medium heat until crispy. Drain on paper towels and crumble into pieces.
- Lay the flour tortillas flat and spread a tablespoon of ranch dressing on each one.
- Layer shredded lettuce, diced tomatoes, cheese, fried chicken strips, and crumbled bacon in the center of each tortilla.
- Fold in the sides of the tortilla and roll up tightly.
- Slice each wrap in half and serve immediately.
Notes
- For extra crispiness, double-coat the chicken with breadcrumbs.
- Use fresh tortillas for easier rolling.
- Customize with your favorite veggies or cheese.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Lunch
- Method: Frying
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 wrap
- Calories: 600
- Sugar: 4g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg