# What You’ll Need:
→ 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 - 1/2 teaspoon black pepper
10 - Vegetable oil for frying, enough to fill 1/2 inch in skillet
→ 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 - 1/4 cup ranch dressing
# Directions:
01 - Slice chicken breasts into thin strips and season with garlic powder, onion powder, paprika, salt, and black pepper.
02 - Place flour in a shallow dish, buttermilk in a second dish, and panko breadcrumbs in a third dish.
03 - Dredge each chicken strip in flour, dip into buttermilk, then coat evenly with panko breadcrumbs, pressing gently to adhere.
04 - Heat vegetable oil to a depth of 1/2 inch in a large skillet over medium heat. Fry chicken strips in batches for 5–7 minutes until golden and cooked through. Drain on paper towels.
05 - In a separate pan over medium heat, cook beef bacon until crispy. Drain excess fat and crumble into pieces.
06 - Heat flour tortillas in a dry skillet or microwave for 10–20 seconds until pliable.
07 - Spread 1 tablespoon ranch dressing on each tortilla. Layer shredded lettuce, diced tomatoes, cheddar cheese, fried chicken strips, and crumbled bacon.
08 - Fold in the sides and roll each tortilla tightly to enclose the fillings.
09 - Slice wraps in half and serve immediately to preserve crispiness.
