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Crispy Chicken Bacon Ranch Wrap

Crispy chicken bacon ranch wrap with golden, breaded chicken, crunchy bacon, and melty cheddar tucked into warm flour tortillas. Ranch dressing pools from the cut edge, with fresh romaine and cherry tomatoes in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

flour tortillas (10-inch)
  • 4 flour tortillas (10-inch)
chicken tenders or breasts
  • 1.5 lb chicken tenders or breasts pounded thin
buttermilk
  • 1 cup buttermilk
panko breadcrumbs
  • 1 cup panko breadcrumbs
Parmesan cheese, grated
  • 0.5 cup Parmesan cheese, grated
garlic powder
  • 1 tsp garlic powder
salt and pepper
  • salt and pepper to taste
olive oil
  • 3 tbsp olive oil
bacon, cooked crispy
  • 8 strips bacon, cooked crispy
shredded romaine lettuce
  • 1.5 cup shredded romaine lettuce
cherry tomatoes, halved
  • 1 cup cherry tomatoes, halved
shredded cheddar cheese
  • 1 cup shredded cheddar cheese
ranch dressing
  • 0.5 cup ranch dressing

Equipment

  • 1 cast iron skillet

Method
 

Bread and set up the filling
  1. Soak the chicken in buttermilk for 15 minutes. This helps the coating stick so you get a crisp crust.
  2. Dredge the soaked chicken in a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. Press lightly so the crumbs adhere evenly.
  3. Warm the flour tortillas until pliable. Keep them covered so they don’t dry out while you cook the chicken.
Cook the crispy chicken and slice
  1. Heat olive oil in a skillet over medium-high heat. Cook the breaded chicken for 4-5 minutes per side until golden and cooked through to 165°F.
  2. Remove the chicken and slice it into strips. Keep it crisp while you assemble the wraps.
Assemble and toast the wraps
  1. Spread ranch dressing across each tortilla. Aim for an even layer so every bite has ranch.
  2. Layer shredded romaine lettuce, cherry tomatoes, shredded cheddar cheese, cooked crispy bacon, and sliced crispy chicken over the ranch. Distribute fillings so the wrap holds together when rolled.
  3. Roll the tortilla tightly and set seam-side down in the skillet. Toast for 2 minutes per side until golden.
  4. Slice the wraps diagonally and serve with extra ranch. Cut to show the crisp, layered cross-section.

Notes

Pro tip: for maximum crunch, keep the cooked chicken at room temperature briefly and toast the wraps right before serving so the tortillas don’t soften. Store assembled wraps in the refrigerator up to 2 days, but keep extra ranch separate to reduce sogginess. Freezing is not recommended for assembled wraps. For a lighter option, use reduced-fat ranch and turkey bacon while keeping the chicken breading and crisping method the same.