Ingredients
Equipment
Method
Instructions
- First things first, let's get the chicken ready. Slice your chicken breasts into nice, even strips. In a small bowl, mix together the garlic powder, onion powder, paprika, salt, and black pepper, and toss the chicken strips in the seasoning until they're all coated.
- Set up your breading station. You’ll need three shallow dishes. Put the flour in the first one, pour the buttermilk into the second, and spread the panko breadcrumbs out in the third. An assembly line makes this process smooth and easy.
- Now for the fun part. Take one chicken strip at a time, dip it into the flour, shaking off any excess. Then, give it a good soak in the buttermilk. Finally, press it firmly into the panko breadcrumbs, making sure it’s completely covered. This three-step process is the secret to that extra-crispy coating.
- Heat a good amount of vegetable oil in a large skillet over medium heat. You’ll know it’s ready when a breadcrumb sizzles as soon as it hits the oil. Carefully place the breaded chicken strips in the pan, being sure not to overcrowd it. Fry for about 5-7 minutes, flipping halfway through, until they are a beautiful golden brown and cooked through. Transfer them to a plate lined with paper towels to drain.
- While the chicken is cooking, you can get the bacon going in a separate pan. Cook it over medium heat until it reaches your desired level of crispiness. I like mine extra crispy for these wraps! Let it drain on paper towels as well, and then crumble it into bite-sized pieces.
- Time to build your masterpiece. Gently warm the flour tortillas in the microwave or a dry skillet for a few seconds to make them soft and pliable. Spread a tablespoon of ranch dressing evenly over each one.
- Layer your ingredients right in the center of the tortilla. I like to start with a bed of shredded lettuce, followed by the diced tomatoes, cheddar cheese, a few crispy chicken strips, and a generous sprinkle of crumbled bacon.
- To roll the wrap, fold in the left and right sides first, then tightly roll it up from the bottom. This little trick keeps all the delicious fillings from spilling out.
- For a classic deli-style presentation, slice each wrap in half on a diagonal. Serve immediately and enjoy every single bite! This is one of those Fast Dinners that always gets rave reviews.
Notes
For the crispiest chicken, use buttermilk and press the panko crumbs firmly. Cook in medium-heat oil. Warm tortillas before assembling to make them pliable. For meal prep, store ingredients separately and assemble just before eating. Reheat leftover chicken in an air fryer or oven to restore crispiness. Variations include using different cheeses, adding veggies like avocado, or making it spicy with cayenne pepper. To make it gluten-free, use gluten-free flour, panko, and tortillas.