Homemade Crispy Bacon Ranch Chicken Wraps – Tasty and Quick
Ingredients
For the Wraps:
2 large flour tortillas
2 cups cooked, crispy chicken strips (homemade or store-bought)
4 strips of cooked crispy bacon
1 cup shredded cheddar cheese
1 cup lettuce leaves (romaine or iceberg)
For the Ranch:
½ cup mayonnaise
¼ cup sour cream
2 tbsp buttermilk (optional for thinner consistency)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
½ tsp dried dill
1 tsp salt
½ tsp black pepper
Instructions
In a small bowl, mix the mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dried parsley, dried dill, salt, and black pepper. Stir until well combined. Taste and adjust seasoning as desired. Set aside.
Cut boneless chicken breasts into strips. Coat them in flour, dip in beaten eggs, and coat in breadcrumbs. Fry until golden and cooked through. Cook the bacon in a skillet until crispy. Drain the excess grease on paper towels.
Warm the tortillas in a dry skillet or microwave for easier folding. Spread 1-2 tablespoons of the ranch sauce evenly over each tortilla. Add a layer of lettuce leaves, then place crispy chicken strips and bacon on top. Sprinkle with shredded cheddar cheese.
Fold in the sides of the tortilla and then roll it tightly from the bottom up. Place the wrap seam-side down in a dry skillet over medium heat for 1-2 minutes on each side to lightly toast it.