Crispy Chicken Bacon Ranch Wrap

INGREDIENTS

• 2 boneless, skinless chicken breasts
• 6 strips bacon
• 1 cup all-purpose flour
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1/4 cup ranch dressing

INSTRUCTIONS

1. 1 Begin by preparing the chicken. Slice the chicken breasts into thin strips. Season them with garlic powder, onion powder, paprika, salt, and black pepper.
2. 2 Place the flour in a shallow dish. In another dish, pour the buttermilk. Finally, place the panko breadcrumbs in a third dish.
3. 3 Dip each chicken strip first into the flour, then the buttermilk, and finally the panko breadcrumbs, ensuring they are well-coated.
4. 4 In a large skillet, heat vegetable oil over medium heat. Fry the chicken strips until they are golden brown and crispy on all sides, about 5-7 minutes. Drain on paper towels.
5. 5 While the chicken is frying, cook the bacon in a separate pan over medium heat until crispy. Drain on paper towels and crumble into pieces.
6. 6 Lay the flour tortillas flat and spread a tablespoon of ranch dressing on each one.
7. 7 Assemble the wrap by layering shredded lettuce, diced tomatoes, cheese, fried chicken strips, and crumbled bacon in the center of each tortilla.
8. 8 Fold in the sides of the tortilla and roll up tightly.
9. 9 Slice each wrap in half and serve immediately.

NUTRITION

Calories: 600kcal