# What You'll Need:
→ Chicken and 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 and 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
# Steps to Follow:
01 - Slice chicken breasts into thin strips and season evenly with garlic powder, onion powder, paprika, salt, and black pepper.
02 - Place flour, buttermilk, and panko breadcrumbs separately in shallow dishes for dredging and coating.
03 - Dredge each chicken strip in flour, then dip into buttermilk, and coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 - Heat vegetable oil to approximately 350°F (medium heat) in a large skillet with 1/2 inch depth; fry chicken strips in batches until golden and cooked through, about 5–7 minutes per batch. Drain on paper towels.
05 - In a separate pan over medium heat, cook beef bacon until crispy; drain and crumble into bite-sized pieces.
06 - Gently warm flour tortillas in a dry skillet or microwave for 10–20 seconds until pliable.
07 - Spread 1 tablespoon of ranch dressing over each tortilla. Layer with shredded lettuce, diced tomatoes, cheddar cheese, fried chicken strips, and crumbled bacon.
08 - Fold in the sides of each tortilla, then roll tightly to enclose the filling.
09 - Slice each wrap in half and serve immediately while warm.
