I crafted a Chicken Bacon Wrap that is irresistible. I marinated chicken in buttermilk, seasoned with garlic powder and paprika before frying to crisp perfection. Combined with smoky bacon, fresh lettuce, diced tomato and creamy ranch in a soft tortilla, each bite offers brilliant crunch and unmatched flavor.

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I recently got inspired to create a wrap that’s both simple and bursting with flavors – my very own Crispy Chicken Bacon Ranch Wrap. I start by marinating two boneless, skinless chicken breasts in buttermilk then coating them in a blend of all purpose flour, garlic powder, paprika, salt and pepper.

After frying to a perfect crunch, I tuck the chicken into a large flour tortilla alongside eight sizzling slices of bacon, crisp shredded lettuce, and diced tomato that add a fresh burst to every bite. I drizzle on some creamy ranch dressing that ties everything together into an irresistible combination.

It’s a quick meal idea perfect for a busy day when you’re craving something savory, and it’s also a clever way to enjoy a hearty chicken bacon wrap while keeping things budget friendly. Give it a try and let your taste buds decide if this new twist is your next favorite lunch or dinner delight.

Why I Like this Recipe

I really love this recipe because the chicken always comes out so crispy and juicy at the same time, and that mix of buttermilk marinade with all the spices just hits the spot every time. I also like how the bacon adds this smoky, crunchy twist that takes it from just a regular wrap to something really special. The creamy ranch dressing mixed with the fresh veggies gives a cool, tangy flavor that balances out all the savory parts perfectly. Plus, it’s super easy to make which means I can whip it up even on days when I’m short on time. And honestly, the combination of flavors just makes every bite super satisfying and fun to eat.

Ingredients

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Chicken: Lean protein promoting muscle growth, energy boost and a satisfying bite.
Buttermilk: Adds tangy moisture that tenderizes chicken with a rich, slight sour kick.
Flour: Provides crunchy coating texture and aids crispiness in every fry.
Bacon: Salty, smoky, cooked crispy to add a savory punch and extra flavor.
Ranch Dressing: Creamy, herb-packed sauce that mixes tangy with rich smooth texture.
Lettuce: Fresh, crisp leaves giving vitamins, a crunch and a cooling feel.
Tomato: Juicy red pieces offering a sweet burst and extra vitamin boost.
Tortilla: Soft, warm wraps that hold all fillings together in a hearty package.

Ingredient Quantities

2 boneless, skinless chicken breasts (about 1 lb), sliced into strips

1 cup buttermilk

1 cup all purpose flour

1 tsp garlic powder

1 tsp paprika

Salt and pepper to taste

Vegetable oil for frying

8 slices bacon

4 large flour tortillas

1 cup shredded lettuce

1 tomato, diced

1/2 cup ranch dressing

How to Make this

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1. In a bowl, mix the chicken strips with buttermilk; let it marinate for at least 15 minutes.

2. In another bowl, combine the flour, garlic powder, paprika, salt, and pepper.

3. Heat vegetable oil in a deep skillet over medium-high heat.

4. Remove the chicken from the buttermilk one strip at a time, dredge in the flour mix, and then fry in the hot oil until they’re golden and crispy. Set them on paper towels to drain.

5. Meanwhile, fry the bacon in a separate pan until it’s crispy. Once done, let it cool then cut it into bite-size pieces.

6. Warm the flour tortillas in a dry skillet or microwave so they are easier to roll.

7. Lay a tortilla flat and spread ranch dressing over it.

8. Add a layer of shredded lettuce and sprinkle diced tomato on top.

9. Place the crispy chicken strips and bacon pieces on the veggies.

10. Roll the tortilla up tightly to form the wrap; serve immediately and enjoy!

Equipment Needed

1. A large bowl for mixing the chicken strips and buttermilk
2. A second bowl for combining the flour, garlic powder, paprika, salt, and pepper
3. A deep skillet for frying the chicken strips in vegetable oil
4. A regular frying pan for cooking the bacon
5. Paper towels for draining excess oil from the fried chicken
6. A dry skillet or a microwave for warming up the flour tortillas
7. A knife for dicing the tomato and chopping the bacon after it cools
8. Tongs or a fork to handle and flip the chicken strips during frying

FAQ

Q: Why do we soak the chicken in buttermilk?

A: The buttermilk helps tenderize the chicken and gives it a super flavorful crust when fried.

Q: Can I bake the chicken instead of frying it?

A: Yes you can, just bake at 400°F for about 20-25 minutes, though it might not be as crispy as fried.

Q: What can I do to keep the wrap from being too greasy?

A: Try patting the chicken with paper towels after frying to wick away extra oil.

Q: Is it ok to use a different dressing than ranch?

A: For sure, you can swap it out with something like Caesar or blue cheese if you're into different flavors.

Q: How do I make sure the bacon stays crispy?

A: Fry the bacon separately until it's a bit extra crispy then let it cool on a paper towel before adding it to the wrap.

Crispy Chicken Bacon Ranch Wrap Recipe Substitutions and Variations

Swap the buttermilk for regular milk mixed with a teaspoon of lemon juice let it sit for a few minutes
You can use gluten free flour or almond flour instead of all purpose flour if you need a different option
If you’re not into bacon you could use turkey bacon or even smoked ham as an alternative
Instead of ranch dressing, try a creamy blue cheese or Caesar dressing to mix things up
For frying, if you dont have vegetable oil, canola or sunflower oil work just fine

Pro Tips

1. If youve got time, try letting the chicken marinate longer than 15 mins – even up to an hour – it helps tenderize the meat and lets all those flavors really sink in.

2. When coating the chicken, press the flour mix onto the strips good so that the seasoning clings better during frying; this little trick really boosts the crunch factor.

3. Be sure to fry the chicken in batches; crowding the pan lowers the oil temperature which makes the chicken soggy instead of crispy, and nobody wants that.

4. Warm the tortillas until they’re soft enough so they don’t tear when you roll them up, sometimes a couple of extra seconds in the microwave makes all the difference.