Crunchy chicken strips with savory bacon, fresh veggies, and creamy dressing wrapped in a warm tortilla.
# What You'll Need:
→ Chicken & Coating
01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 1 cup buttermilk
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon paprika
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil, for frying
→ Bacon
11 - 6 strips beef bacon
→ Wrap & Fillings
12 - 4 large flour tortillas
13 - 1 cup shredded lettuce
14 - 1 cup diced tomatoes
15 - 1 cup shredded cheddar cheese
16 - 1/4 cup ranch dressing
# Directions:
01 - Slice chicken breasts into thin strips and season evenly with garlic powder, onion powder, paprika, salt, and black pepper.
02 - Place flour in a shallow dish, buttermilk in a second, and panko breadcrumbs in a third dish.
03 - Dredge each strip in flour, dip into buttermilk, then press into panko breadcrumbs until fully coated.
04 - Heat vegetable oil to about 1/2 inch depth in a large skillet over medium heat and fry chicken strips in batches until golden and cooked through, approximately 5–7 minutes per batch; drain on paper towels.
05 - In a separate pan, cook beef bacon over medium heat until crispy, then drain and crumble into pieces.
06 - Gently warm flour tortillas in a dry skillet or microwave for 10–20 seconds to make pliable.
07 - Spread 1 tablespoon ranch dressing on each tortilla, then layer with shredded lettuce, diced tomatoes, cheddar cheese, fried chicken strips, and crumbled bacon.
08 - Fold in the sides and roll each tortilla tightly to enclose the fillings.
09 - Slice each wrap in half and serve immediately while warm.
