There’s something about the combo of crispy chicken, smoky bacon, and creamy ranch dressing that just hits different. Back when I was a kid, my mom used to whip up chicken wraps after school, stuffing them with whatever was left in the fridge.
They were never fancy, but they were always good. Now, I’ve taken that same “whatever’s in the fridge” spirit and turned it into a wrap that’s so good, you’ll actually crave it.
This is the kind of meal that works for everyone—kids, picky eaters, meal preppers, and even that friend who thinks they don’t like wraps (they’ll change their mind).
Plus, everything in here is fresh, easy to find, and packed with flavor.
Tips for Maximum Flavor
- Use fresh veggies – Crisp lettuce and juicy tomatoes make all the difference.
- Make your own ranch – Blend mayo, sour cream, garlic, dill, parsley, and a splash of lemon juice for a next-level dressing.
- Grill the wrap – Lightly toast it in a pan for a warm, crispy finish.
- Swap the chicken – Try grilled chicken for a lighter version or use rotisserie chicken for a quick fix.
- Go spicy – Add hot sauce or jalapeños if you like a little kick.
Serving Suggestions
- Pair with a side of sweet potato fries or a fresh fruit salad.
- Serve with extra ranch or honey mustard for dipping.
- Make it a wrap platter for game night—just slice into smaller pieces!
Crispy Chicken Bacon Ranch Wraps: The Ultimate Lunch Fix
Crunchy fried chicken, crispy bacon, fresh veggies, and creamy ranch wrapped up in a warm tortilla—an easy, flavor-packed meal!
- Total Time: 25 minutes
- Yield: 4 wraps 1x
Ingredients
For the Crispy Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 egg
- 1 cup vegetable oil (for frying)
For the Wraps:
- 4 large flour tortillas
- 6 slices cooked bacon, crumbled
- 1 cup shredded romaine lettuce
- 1 small tomato, diced
- ½ small red onion, thinly sliced
- 1 cup shredded cheddar cheese
- ½ cup ranch dressing (homemade or store-bought)
Instructions
Prep the Chicken
- Slice chicken breasts into strips and soak them in buttermilk for at least 30 minutes (or overnight for extra tenderness).
- In one bowl, mix the flour, panko, garlic powder, onion powder, paprika, salt, and pepper.
- In another bowl, whisk the egg.
2. Fry the Chicken
- Heat vegetable oil in a pan over medium heat.
- Dip each chicken strip into the egg, then coat it in the flour mixture.
- Fry for about 3-4 minutes per side until golden and crispy. Place on a paper towel to drain excess oil.
3. Assemble the Wraps
- Warm tortillas on a dry pan for 20 seconds per side to make them pliable.
- Lay a tortilla flat and layer with lettuce, tomatoes, red onion, shredded cheese, and crumbled bacon.
- Place crispy chicken on top and drizzle with ranch dressing.
- Fold the sides in, then roll it up tightly.
4. Serve & Enjoy!
Cut the wraps in half and serve immediately. If meal prepping, wrap tightly in foil and refrigerate for up to 2 days.
Notes
For meal prep, wrap tightly in foil and refrigerate. Best eaten within 48 hours.
- Prep Time: 10 minutes (plus 30 min marinade)
- Cook Time: 15 minutes
- Category: Lunch/Dinner
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 620
- Sugar: 4g
- Sodium: 920mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
