I created a Crispy Chicken Bacon Ranch Wrap that became my go-to Lunch Wrap for busy days because it uses simple pantry ingredients, assembles in minutes, and stores well for meal prep.
I love food that’s loud and simple, and this Crispy Chicken Bacon Wrap hits both. I pile crispy chicken and smoky bacon into a warm tortilla, fold it tight, and the crunch vs tender bite is kinda addictive.
It reads like a splurge but it’s actually the kinda Chicken Bacon Wrap you’ll make on repeat when you need fast, satisfying meals. Perfect for On The Go Dinner Ideas when you’re juggling work, practice, or just life.
I keep telling myself I’ll try something new, then one bite and there I go making it again. You’ll see what I mean.
Ingredients
- Chicken: Lean protein source, builds muscle, and keeps you full but watch added sodium from breading.
- Bacon: Super savory and fatty, adds smoky crunch, high in sodium and saturated fat.
- Panko breadcrumbs: Extra crispy texture, light carbs for crunch, not much nutrients but tasty.
- Romaine lettuce: Adds fresh crunch and fiber, low calorie, gives a cool contrast to fried chicken.
- Tomato: Juicy, slightly sweet and acidic, gives vitamins A and C and bright flavor.
- Cheddar cheese: Melty, salty and rich, adds calcium and extra calories, balances savory flavors well.
- Ranch dressing: Creamy, tangy, herby flavored, adds fat and flavor, can be high in calories.
Ingredient Quantities
- 4 large flour tortillas (10 inch)
- 1 lb boneless skinless chicken breasts or chicken tenders thinly sliced or pounded
- 1 cup panko breadcrumbs
- 1/2 cup all purpose flour
- 2 large eggs
- 2 tbsp milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup vegetable or canola oil
- 6 slices bacon
- 2 cups shredded romaine or iceberg lettuce
- 1 large tomato sliced or diced
- 1 cup shredded cheddar cheese (or your fav cheese)
- 1/2 cup ranch dressing (store bought or homemade)
- Optional 2 tbsp chopped chives or green onions
How to Make this
1. Pat 1 lb thinly sliced or pounded chicken dry and season lightly, then set up three bowls: 1) 1/2 cup flour, 2) eggs and milk: whisk 2 large eggs with 2 tbsp milk, 3) 1 cup panko mixed with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper.
2. Dredge each chicken piece in flour, shake off excess, dip in the egg mixture, then press firmly into the seasoned panko so it sticks well. Work in batches so breading stays intact.
3. Heat a large skillet over medium high, add 1/3 cup vegetable or canola oil and let it get hot but not smoking (test with a pinch of breadcrumb, it should sizzle). Don’t overcrowd the pan.
4. Fry the breaded chicken in the hot oil 3 to 4 minutes per side or until golden brown and cooked through (internal temp about 165 F), adjusting time for thickness. Transfer to a paper towel lined plate to drain.
5. While chicken cooks, crisp 6 slices of bacon in a separate skillet or on a sheet pan in the oven until brown and crunchy. Drain on paper towels and roughly chop or leave whole.
6. Warm 4 large flour tortillas (10 inch) briefly in a dry skillet or microwave so they fold without cracking.
7. Assemble wraps: spread about 2 tbsp ranch dressing on each warm tortilla, top with roughly 1/2 cup shredded romaine or iceberg lettuce, sliced or diced tomato, about 1/4 cup shredded cheddar cheese per wrap, a few pieces of the crispy chicken, and 1 or
1.5 slices of bacon (divide bacon and chicken evenly).
8. Sprinkle optional 2 tbsp chopped chives or green onions over the filling, then fold the sides and roll tightly to close. If you like a crispy exterior, toast seam side down in a dry skillet over medium heat 1 to 2 minutes each side until golden.
9. Slice each wrap in half, serve with extra ranch for dipping, and enjoy. Leftovers reheat best in a 350 F oven or air fryer for a few minutes to bring the chicken back to crisp.
Equipment Needed
1. Large cutting board and chef’s knife
2. Three shallow bowls or wide plates for the flour, egg wash and panko
3. Measuring cups and spoons plus a whisk or fork for the eggs and milk, its quick to use
4. Large heavy skillet for frying and tongs or a slotted spatula for flipping
5. Small skillet or rimmed baking sheet for crisping bacon
6. Instant read thermometer and paper towels for draining, dont skip it
7. Wire rack or plate for resting the fried chicken
8. Clean kitchen towel and a dry skillet or microwave to warm the tortillas
FAQ
Crispy Chicken Bacon Ranch Wrap Recipe Substitutions and Variations
- Chicken (1 lb)
- Turkey breast – same prep and similar cook time for thin slices, mild flavor
- Firm tofu – press, slice and bread the same way for a vegetarian option, add a splash of soy or salt for more flavor
- Cauliflower steaks – cut into thick slices, bread and roast or fry for a crunchy meatless swap
- Rotisserie chicken – shred and use without breading to save time, great if you’re in a hurry
- Bacon (6 slices)
- Turkey bacon – lower fat, similar smoky taste though less crispy sometimes
- Pancetta or prosciutto – more intense pork flavor, crisp quickly in the pan
- Smoked tempeh or coconut bacon – plant based alternatives with smoky notes
- Panko breadcrumbs (1 cup)
- Crushed cornflakes – extra crunch, use same volume
- Regular breadcrumbs – finer texture, might be less crispy but still works
- Crushed crackers or pretzels – adds salt and crunch, adjust seasoning
- Ranch dressing (1/2 cup)
- Greek yogurt mixed with herbs – tangy, thicker, use 1 part yogurt to 1 part milk to thin if needed
- Buttermilk dressing or blue cheese dressing – similar creamy vibe, stronger flavor with blue cheese
- Avocado crema – mashed avocado, lime, a little yogurt or milk for creaminess, fresher and lighter
Pro Tips
– Get the oil right and keep the breading crispy: heat oil until a pinch of panko sizzles, fry in batches so the pan temp stays steady, and drain the cooked chicken on a wire rack not a paper towel so it stays crunchy. If you want to be precise, pull the chicken at about 160 F – carryover heat will bring it to 165 F.
– Lock the breading on: press the panko onto the wet chicken firmly, then chill the breaded pieces 15 to 20 minutes before frying so the crust sets and won’t fall off. Toss a tablespoon of grated Parmesan into the panko for extra flavor and better browning.
– Stop the wrap from going soggy: pat tomato slices dry, keep the ranch light or serve extra on the side, and put the lettuce between the tortilla and hot chicken so moisture doesnt steam the tortilla. Let the chicken cool a few minutes before assembling so it doesnt create steam inside the wrap.
– Save time and reheat smarter: cook bacon on a sheet pan while chicken fries to free up stove space, or use an air fryer for both chicken and reheating. Leftovers crisp back up best in a 350 F oven or air fryer for a few minutes instead of the microwave.
Crispy Chicken Bacon Ranch Wrap Recipe
I created a Crispy Chicken Bacon Ranch Wrap that became my go-to Lunch Wrap for busy days because it uses simple pantry ingredients, assembles in minutes, and stores well for meal prep.
4
servings
1094
kcal
Equipment: 1. Large cutting board and chef’s knife
2. Three shallow bowls or wide plates for the flour, egg wash and panko
3. Measuring cups and spoons plus a whisk or fork for the eggs and milk, its quick to use
4. Large heavy skillet for frying and tongs or a slotted spatula for flipping
5. Small skillet or rimmed baking sheet for crisping bacon
6. Instant read thermometer and paper towels for draining, dont skip it
7. Wire rack or plate for resting the fried chicken
8. Clean kitchen towel and a dry skillet or microwave to warm the tortillas
Ingredients
-
4 large flour tortillas (10 inch)
-
1 lb boneless skinless chicken breasts or chicken tenders thinly sliced or pounded
-
1 cup panko breadcrumbs
-
1/2 cup all purpose flour
-
2 large eggs
-
2 tbsp milk
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp smoked paprika
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1/3 cup vegetable or canola oil
-
6 slices bacon
-
2 cups shredded romaine or iceberg lettuce
-
1 large tomato sliced or diced
-
1 cup shredded cheddar cheese (or your fav cheese)
-
1/2 cup ranch dressing (store bought or homemade)
-
Optional 2 tbsp chopped chives or green onions
Directions
- Pat 1 lb thinly sliced or pounded chicken dry and season lightly, then set up three bowls: 1) 1/2 cup flour, 2) eggs and milk: whisk 2 large eggs with 2 tbsp milk, 3) 1 cup panko mixed with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper.
- Dredge each chicken piece in flour, shake off excess, dip in the egg mixture, then press firmly into the seasoned panko so it sticks well. Work in batches so breading stays intact.
- Heat a large skillet over medium high, add 1/3 cup vegetable or canola oil and let it get hot but not smoking (test with a pinch of breadcrumb, it should sizzle). Don't overcrowd the pan.
- Fry the breaded chicken in the hot oil 3 to 4 minutes per side or until golden brown and cooked through (internal temp about 165 F), adjusting time for thickness. Transfer to a paper towel lined plate to drain.
- While chicken cooks, crisp 6 slices of bacon in a separate skillet or on a sheet pan in the oven until brown and crunchy. Drain on paper towels and roughly chop or leave whole.
- Warm 4 large flour tortillas (10 inch) briefly in a dry skillet or microwave so they fold without cracking.
- Assemble wraps: spread about 2 tbsp ranch dressing on each warm tortilla, top with roughly 1/2 cup shredded romaine or iceberg lettuce, sliced or diced tomato, about 1/4 cup shredded cheddar cheese per wrap, a few pieces of the crispy chicken, and 1 or
- 5 slices of bacon (divide bacon and chicken evenly).
- Sprinkle optional 2 tbsp chopped chives or green onions over the filling, then fold the sides and roll tightly to close. If you like a crispy exterior, toast seam side down in a dry skillet over medium heat 1 to 2 minutes each side until golden.
- Slice each wrap in half, serve with extra ranch for dipping, and enjoy. Leftovers reheat best in a 350 F oven or air fryer for a few minutes to bring the chicken back to crisp.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 423g
- Total number of serves: 4
- Calories: 1094kcal
- Fat: 67.25g
- Saturated Fat: 18.25g
- Trans Fat: 0.5g
- Polyunsaturated: 8.75g
- Monounsaturated: 17.5g
- Cholesterol: 265mg
- Sodium: 1805mg
- Potassium: 808mg
- Carbohydrates: 57.25g
- Fiber: 6.25g
- Sugar: 4.75g
- Protein: 65.75g
- Vitamin A: 2500IU
- Vitamin C: 10mg
- Calcium: 255mg
- Iron: 3mg