Crispy Chicken Bacon Ranch Wrap Recipe | Easy Lunch Comfort Food Idea
"Crispy chicken bacon ranch wraps are crunchy, savory, and satisfying. Packed with chicken tenders, smoky bacon, fresh veggies, and creamy ranch, they’re the perfect easy lunch or dinner recipe."
Equipment
- Skillet or air fryer for chicken
- Frying pan or oven (for bacon)
- Microwave or skillet (for warming tortillas)
- Sharp knife (for slicing wraps)
- Airtight storage containers (for meal prep)
Ingredients
Chicken
- 2 boneless chicken breasts
- 1 cup breadcrumbs (panko for extra crunch)
- 1 egg, beaten
- ½ cup flour
- Salt & pepper to taste
Other Components
- 4 large flour tortillas
- 8 slices bacon
- 1 cup shredded lettuce
- 1 cup shredded cheddar or mozzarella cheese
- ½ cup ranch dressing
- Optional: tomato slices, avocado, jalapeños
Instructions
- Prepare Chicken: Dredge chicken in flour, dip in egg, then coat with breadcrumbs. Cook until golden and crispy (skillet, oven, or air fryer). Slice into strips.
- Cook Bacon: Fry or bake bacon until crisp. Drain on paper towels.
- Warm Tortillas: Heat tortillas in skillet or microwave until pliable.
- Assemble Wraps: Lay tortilla flat. Add chicken strips, bacon, lettuce, cheese, and drizzle with ranch dressing.
- Fold & Toast: Fold tightly into a wrap. Toast in skillet or panini press until cheese melts and tortilla is golden.
- Slice & Serve: Cut diagonally with a sharp knife. Serve warm.
Notes
- Variations: Add jalapeños for spice, swap ranch for BBQ sauce, or use crispy tofu for vegetarian option.
- Storage: Refrigerate up to 2 days; store ranch separately to avoid sogginess.
- Reheating: Skillet reheating keeps chicken crispy; microwave for convenience.
- Pairings: Serve with fries, chips, or salad, and pair with iced tea or lemonade.
- Common Mistakes: Don’t overfill wraps (prevents tearing), cook chicken until golden crisp, and ensure bacon is fully crisp for best texture.