Name: Thomas's Crispy Chicken Bacon Ranch Wraps
Prep time: 20 min
Cook time: 15 min
Ingredients: 4 large flour tortillas (10-inch); 1 pound chicken tenders (or 2 chicken breasts cut into strips); 1 cup flour; 2 eggs, beaten; 1½ cups breadcrumbs (or crushed cornflakes for extra crunch); 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon paprika; Vegetable oil for frying (about 1 cup); 8 strips bacon, cooked crispy; 1 cup shredded cheddar or Monterey Jack cheese; 2 cups shredded lettuce; 1 large tomato, diced; ½ cup ranch dressing, plus more for dipping

Recipe 03 · Lunch

Thomas's Crispy Chicken Bacon Ranch Wraps

Crunchy breaded chicken, crispy bacon, melty cheese, fresh lettuce and tomato, and cool ranch wrapped up in a toasted tortilla. Makes four big wraps.

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Prep20 minutes

Cook15 minutes

TotalAbout 35 minutes

Makes4 wraps

Nutritionabout 750 cal · 40g protein per wrap

Four toasted wraps filled with crispy breaded chicken, bacon, cheese, lettuce, tomato and ranch

Toast the seam first so the wraps stay closed and get crisp on the outside.

What you need

4 large flour tortillas (10-inch)
1 pound chicken tenders (or 2 chicken breasts cut into strips)
1 cup flour
2 eggs, beaten
1½ cups breadcrumbs (or crushed cornflakes for extra crunch)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
Vegetable oil for frying (about 1 cup)
8 strips bacon, cooked crispy
1 cup shredded cheddar or Monterey Jack cheese
2 cups shredded lettuce
1 large tomato, diced
½ cup ranch dressing, plus more for dipping

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All-purpose flour Eggs Salt Black pepper Garlic powder Paprika Vegetable oil

Also grab: three shallow bowls, a large skillet, tongs and paper towels.

How to make them

Set up the breading station. Put the flour, salt, pepper, garlic powder and paprika in the first bowl. Put the beaten eggs in the second and the breadcrumbs in the third.
Bread the chicken. Dip each tender in the flour, then the egg, then the breadcrumbs. Press the crumbs onto the chicken so they stick.
Fry until crisp. Heat about ½ inch of oil in a large skillet over medium-high heat. Fry the chicken for 3–4 minutes per side, until golden and cooked through. Move it to paper towels to drain.
Warm the tortillas. Heat them in a dry skillet or the microwave just until soft so they roll without cracking.
Build each wrap. Spread ranch down the center, then add lettuce, tomato, 2 chicken tenders, 2 bacon strips and a handful of cheese. Fold in the sides and roll it up tight.
Toast the wraps. Put each one seam-side down in a dry skillet for 1–2 minutes per side, until golden and the cheese melts.

Best served fresh

These wraps are at their crispiest right out of the skillet. Serve with extra ranch for dipping.

Keep the chicken

Refrigerate cooked chicken for up to 3 days and build the wraps when you're ready. Don't store them assembled with lettuce or they will get soggy.