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Wraps have rapidly gained popularity in modern cuisine, offering a convenient and delicious way to enjoy a variety of flavors and textures all in one hand-held meal. Perfect for busy weekdays, wraps can be easily customized to suit personal tastes, making them a favorite for both adults and children alike. One standout option that has captured the hearts (and appetites) of many is the Crispy Chicken Bacon Ranch Wrap. This recipe combines the irresistible crunch of crispy chicken, the savory goodness of bacon, and the creamy richness of ranch dressing to create a delightful dining experience.

Crispy Chicken Bacon Ranch Wrap

Satisfy your cravings with this delicious Crispy Chicken Bacon Ranch Wrap! Tender chicken breasts marinated in buttermilk are coated in a perfectly seasoned mix and fried until golden. Each wrap is filled with crunchy bacon, fresh lettuce, diced tomatoes, and gooey cheddar cheese, all drizzled with ranch dressing. Perfect for lunch or dinner, these wraps are simple to make and packed with flavor. Try them today for a tasty treat that the whole family will love!
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Ingredients
  

2 large boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp salt

½ tsp black pepper

1 cup panko breadcrumbs

6 strips of crispy cooked bacon, crumbled

1 cup shredded lettuce

1 medium tomato, diced

½ cup cheddar cheese, shredded

½ cup ranch dressing

4 large flour tortillas

Instructions
 

Marinate the Chicken: Place the chicken breasts in a bowl, pour in the buttermilk, and let them marinate for at least 30 minutes (or up to 4 hours in the fridge). This helps to tenderize the chicken.

    Prepare the Coating: In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. In a second bowl, place the panko breadcrumbs.

      Bread the Chicken: Remove the chicken from the buttermilk, letting any excess drip off. Coat each piece first in the seasoned flour mixture, ensuring even coverage, then dip it back into the buttermilk, followed by the panko breadcrumbs. Press the breadcrumbs onto the chicken to help them adhere.

        Cook the Chicken: In a large skillet, heat about 1 inch of oil over medium heat. Once hot, add the breaded chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C). Drain on paper towels.

          Assemble the Wraps: Place a tortilla on a flat surface. Spread about 2 tablespoons of ranch dressing in the center, layer with shredded lettuce, diced tomato, cheddar cheese, crumbled bacon, and a piece of crispy chicken.

            Wrap it Up: Fold in the sides of the tortilla, then roll it up tightly from the bottom. Repeat with the remaining tortillas and fillings.

              Serve: Slice the wraps in half diagonally and serve with extra ranch dressing on the side for dipping.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4 wraps