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Easy Crispy Chicken Bacon Ranch Wraps

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A quick and easy wrap recipe featuring crispy chicken, smoky bacon, fresh veggies, and creamy ranch dressing, perfect for meal prep and satisfying meals on the go.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
  • 1 cup all-purpose flour (120 g)
  • 2 large eggs, beaten, room temperature
  • 1 cup panko breadcrumbs (100 g)
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 6 large flour tortillas (10-inch / 25 cm)
  • 8 strips cooked bacon, crispy and chopped
  • 1 cup shredded lettuce (about 50 g)
  • 1 large tomato, thinly sliced
  • 1/2 cup shredded cheddar cheese (60 g) – optional
  • 1/2 cup ranch dressing (120 ml)

Instructions

  1. Pat the chicken breasts dry and slice into 1-inch (2.5 cm) wide strips.
  2. Set up your breading station with flour seasoned with salt, pepper, and smoked paprika in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
  3. Dip each chicken strip first into the flour, shaking off excess, then into the egg, and finally coat with panko breadcrumbs.
  4. Heat 2 tablespoons (30 ml) of oil in a skillet over medium heat. Cook chicken strips in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Drain on paper towels.
  5. Cook bacon strips until crispy in another pan or oven at 400°F (200°C) for 12-15 minutes. Chop into bite-sized pieces.
  6. Warm tortillas by wrapping in foil and heating in a 300°F (150°C) oven for 5-7 minutes or microwave for 20 seconds wrapped in a damp paper towel.
  7. Assemble wraps by spreading about 2 tablespoons (30 ml) ranch dressing on each tortilla, then adding shredded lettuce, tomato slices, 3-4 chicken strips, chopped bacon, and shredded cheddar cheese if using.
  8. Fold in the sides and roll tightly from one end to the other. Wrap in parchment paper or foil for meal prep or immediate eating.
  9. Store wraps in the fridge for up to 3 days or freeze individually for up to 1 month. Reheat in a skillet over medium heat for 2-3 minutes per side to restore crispiness.

Notes

For extra crispy chicken, lightly spray breaded strips with cooking spray before frying. Avoid overcrowding the pan to maintain oil temperature and crispiness. Warm tortillas before assembling to prevent cracking. Let cooked chicken rest before assembling to avoid soggy wraps. For gluten-free, substitute flour and panko with almond flour and gluten-free breadcrumbs. Use whole wheat or spinach tortillas for a lighter wrap. Ranch dressing can be swapped for Greek yogurt-based ranch for a healthier option.

Nutrition

Keywords: crispy chicken wrap, bacon ranch wrap, meal prep wrap, easy chicken recipe, quick lunch, crispy chicken, bacon, ranch dressing, meal prep

Find it online: https://jodierecipes.com/easy-crispy-chicken-bacon-ranch-wraps-recipe-for-perfect-meal-prep/