Description
A quick and delicious weeknight meal featuring crispy panko-breaded chicken, crispy bacon, and creamy ranch dressing wrapped in a warm tortilla. Better than takeout and ready in 30 minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (pounded thin, approx. 600g)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup vegetable or canola oil (for frying)
- 6–8 strips thick-cut bacon (cooked crispy)
- 4 large flour tortillas (10-inch)
- 1/2 cup ranch dressing
- 1/2 cup shredded sharp cheddar cheese
- 2 cups iceberg lettuce (chopped)
- 1 medium tomato (sliced or diced)
Instructions
- Pound chicken breasts between plastic wrap until they are about 1/4-inch thick. Slice into bite-sized strips.
- Set up a dredging station with three shallow bowls: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs.
- Dredge each chicken strip in the flour mixture, shaking off excess. Dip into the egg wash, then press firmly into the panko breadcrumbs to coat evenly.
- Heat oil in a large skillet over medium-high heat. Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through (165°F). Remove to a wire rack to drain.
- Cook bacon in a separate skillet or oven until crispy. Drain on paper towels and chop into bite-sized pieces.
- Warm tortillas in the microwave for 20 seconds or in a dry skillet for 30 seconds per side to make them pliable.
- Spread ranch dressing down the center of each tortilla. Top with cheddar cheese, crispy chicken, bacon, lettuce, and tomatoes.
- Roll tightly, tucking in the sides. Cut in half diagonally and serve immediately.
Notes
Pound the chicken thin to ensure even cooking and juiciness. Use panko breadcrumbs for maximum crunch. Warm tortillas before assembling to prevent cracking. Drain bacon well to avoid soggy wraps. For a lighter version, bake the chicken and use Greek yogurt ranch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 650
- Sodium: 900
- Fat: 35
- Carbohydrates: 45
- Protein: 35
Keywords: crispy chicken, bacon ranch wrap, quick dinner, weeknight meal, takeout alternative, easy lunch, panko chicken