# 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 - 1/2 teaspoon black pepper
10 - Vegetable oil, for frying, about 1/2 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 - 1/4 cup ranch dressing
# Method:
01 - Slice chicken breasts into thin strips and season evenly with garlic powder, onion powder, paprika, salt, and black pepper.
02 - Arrange flour, buttermilk, and panko breadcrumbs each in separate shallow dishes for dredging.
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 a 1/2 inch depth in a large skillet over medium heat. Fry chicken in batches for 5 to 7 minutes until golden brown 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 - Warm 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, then layer with shredded lettuce, diced tomatoes, cheddar cheese, fried chicken strips, and crumbled bacon.
08 - Fold in tortilla sides and roll tightly to enclose all fillings.
09 - Slice each wrap in half and serve immediately while warm.
