# Components:
→ Chicken & Coating
01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 1 cup buttermilk
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon paprika
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - Vegetable oil, for frying (about ½ inch depth)
→ Bacon
11 - 6 strips beef bacon
→ Wrap & Fillings
12 - 4 large flour tortillas
13 - 1 cup shredded lettuce
14 - 1 cup diced tomatoes
15 - 1 cup shredded cheddar cheese
16 - ¼ cup ranch dressing
# Directions:
01 - Slice chicken breasts into thin strips and season evenly with garlic powder, onion powder, paprika, salt, and black pepper.
02 - Arrange three shallow dishes: one with all-purpose flour, the second with buttermilk, and the third with panko breadcrumbs.
03 - Dredge each chicken strip in flour, dip into buttermilk, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 - Heat vegetable oil to about ½ inch depth in a large skillet over medium heat; fry chicken strips in batches until golden and cooked through, approximately 5 to 7 minutes per batch. Drain on paper towels.
05 - In a separate pan over medium heat, cook beef bacon until crispy. Drain excess fat and crumble into small pieces.
06 - Heat flour tortillas briefly in a dry skillet or microwave for 10 to 20 seconds until pliable.
07 - Spread 1 tablespoon ranch dressing evenly on each tortilla. Layer shredded lettuce, diced tomatoes, shredded cheddar cheese, fried chicken strips, and crumbled bacon on top.
08 - Fold the sides of each tortilla inward, then roll tightly to enclose the filling completely.
09 - Slice each wrap diagonally in half and serve immediately.
