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When it comes to satisfying meals that please the whole family, few dishes can compete with the classic chicken bacon ranch wrap. This delightful combination of crispy chicken, savory bacon, creamy ranch dressing, and fresh vegetables brings together an irresistible medley of flavors and textures that are sure to tantalize your taste buds. Whether you're whipping up a quick weeknight dinner, hosting a gathering, or simply craving a comforting meal, these wraps offer a perfect solution.

Crispy Chicken Bacon Ranch Wraps

Discover the joy of making Crispy Chicken Bacon Ranch Wraps, a meal that combines crispy chicken, savory bacon, creamy ranch dressing, and fresh veggies for a flavor explosion. Perfect for family dinners or casual gatherings, these wraps are easy to customize to your liking. Learn the secrets to marinating chicken to keep it juicy and achieving that irresistible crunch with panko breading. This recipe is sure to become a household favorite!
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Ingredients
  

2 large boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

6 strips of bacon, cooked until crispy and crumbled

4 large flour tortillas (10-inch)

1 cup shredded lettuce

1 medium ripe tomato, diced

1/2 cup shredded cheddar cheese

1/2 cup ranch dressing

Fresh chives or parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, fully submerge the chicken breasts in buttermilk. Cover and refrigerate for at least 30 minutes (2 hours is ideal) to tenderize the meat and enhance its flavor.

    Prepare the Breading Mix: In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined. In a separate shallow dish, place the panko breadcrumbs for easy breading.

      Coat the Chicken: Once marinated, take the chicken breasts out of the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating, and then dip it back into the buttermilk. Finally, roll the chicken in the panko breadcrumbs, pressing gently to adhere for a crispy outer layer.

        Cook the Chicken: Heat 2-3 tablespoons of oil in a large skillet over medium-high heat. When the oil is shimmering, add the breaded chicken. Cook for approximately 5-7 minutes on each side, or until the chicken is golden brown and cooked through (an internal temperature of 165°F/75°C). Once done, remove from the skillet and let rest on a cutting board for 5 minutes before slicing.

          Assemble the Wraps: Take a flour tortilla and spread a generous tablespoon of ranch dressing across the center. Layer on the shredded lettuce, diced tomatoes, cheddar cheese, and sliced crispy chicken. Sprinkle the crumbled bacon over the top.

            Wrap It Up: Fold the sides of the tortilla inward, then roll it tightly from the bottom to enclose the fillings completely. Repeat this process with the remaining tortillas to make additional wraps.

              Final Touch (Optional): For an extra crispy finish, place the wrapped tortillas seam-side down in the skillet and pan-sear for 1-2 minutes until golden brown on the outside, adding a delightful crunch.

                Serve: Slice each wrap in half diagonally and garnish with freshly chopped chives or parsley. Serve with any leftover ranch dressing on the side for dipping.

                  Prep Time: 40 minutes | Total Time: 1 hour 10 minutes | Servings: 4