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Crispy Chicken Bacon Ranch Wraps: Quick and Easy Weeknight Dinner

Two halves of a toasted chicken bacon ranch wrap filled with crispy chicken, cheese, lettuce, and ranch dressing.
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Make these crispy chicken bacon ranch wraps for a satisfying meal that comes together fast. This recipe uses simple ingredients to deliver a crunchy exterior and a creamy, flavorful filling, perfect for a quick lunch or family dinner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup cooking oil (for pan-frying)
  • 8 slices bacon, cooked crispy
  • 4 large flour tortillas
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup ranch dressing
  • 1 cup shredded lettuce
  • 1/2 cup diced tomato (optional)

Instructions

  1. Slice chicken breasts in half horizontally to create four thinner cutlets. Season flour with salt, pepper, and paprika.
  2. Set up a standard breading station: one dish with seasoned flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Dredge each chicken cutlet first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in panko breadcrumbs. Press crumbs onto the chicken.
  4. Heat cooking oil in a large skillet over medium-high heat. Pan-fry the breaded chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and let it rest briefly, then slice into strips.
  5. Warm the flour tortillas briefly in a dry skillet or microwave to make them pliable.
  6. To assemble each wrap, lay a warm tortilla flat. Spread 2 tablespoons of ranch dressing down the center.
  7. Layer with sliced crispy chicken, 2 slices of crispy bacon, 1/4 cup of shredded cheese, lettuce, and a few pieces of tomato, if using.
  8. Fold the sides of the tortilla inward, then tightly roll from the bottom up to secure the filling.
  9. For extra crispiness, place the assembled wraps seam-side down in the warm skillet used for the chicken. Toast for 1-2 minutes per side until the tortilla is golden brown and the cheese is melted.
  10. Slice in half and serve immediately.

Notes

  • For a faster version, use pre-cooked or rotisserie chicken instead of breading and frying fresh chicken.
  • Use Greek yogurt-based ranch dressing to reduce fat content slightly.
  • To achieve maximum crispiness, ensure your panko breadcrumbs are fresh and press them firmly onto the chicken before cooking.

Nutrition

Find it online: https://seventhflavour.com/chicken-bacon-ranch-wrap-recipe/