Chicken Club Wrap Recipe

Prepare chicken

Pat chicken tenders dry with paper towels. If using larger chicken breast strips, cut into 4- to 5-inch strips about 3/4-inch thick so they cook evenly.

Set up breading station

Place the flour in a shallow bowl and season with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. In a second bowl, whisk the eggs with the milk until combined. In a third bowl, combine the breadcrumbs with the remaining 1/2 tsp garlic powder, 1/2 tsp paprika and a pinch of salt and pepper.

Bread the chicken

One at a time, dredge each chicken piece in the seasoned flour, shaking off excess, dip into the egg mixture, then press into the breadcrumbs to fully coat. Place breaded pieces on a tray and let rest 5 minutes to help coating adhere.

Cook the chicken

Heat a large skillet over medium-high heat and add enough vegetable oil to reach about 1/4-inch depth (approximately 1 cup). When oil registers 350°F (or a small breadcrumb sizzles immediately), add breaded tenders in a single layer without overcrowding (work in batches). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack or paper-towel-lined plate to drain and keep warm. If baking instead: place on a parchment-lined sheet, spray lightly with oil, and bake at 425°F for 12–15 minutes, flipping once, until crisp and 165°F inside.

Prepare vegetables and bacon

Slice the tomato into thin wedges or rounds. Thinly slice the red onion. Peel (if desired) and thinly slice the cucumber. Chop or crumble the cooked bacon into bite-sized pieces. Place mixed greens in a bowl and toss lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Warm tortillas

Warm tortillas for easier rolling: heat a dry skillet over medium and warm each tortilla 20–30 seconds per side, or brush both sides lightly with butter or oil and warm 15–20 seconds per side until pliable.

Assemble each wrap

Lay a warmed tortilla flat. Spread about 2 tablespoons of ranch dressing in the center of the tortilla. Place roughly 1 cup mixed greens over the dressing, add 2–3 breaded chicken tenders (sliced in half lengthwise if desired), distribute tomato slices, a few rings of red onion, cucumber slices, 1–2 chopped bacon slices, and about 1/4 cup shredded cheddar cheese. If you like a touch of heat, drizzle 1/4–1/2 tsp hot sauce over the filling.

Roll the wrap

Fold the bottom edge of the tortilla up over the filling, fold in the sides, then roll tightly away from you to enclose the filling. Place seam-side down on the skillet for 30–45 seconds to seal and lightly crisp, if desired.

Serve

Cut each wrap in half on a diagonal and serve immediately with extra ranch for dipping.

If holding for a short time, keep finished wraps in a warm oven (200°F) on a sheet pan. Do not wrap too far in advance to avoid sogginess — assemble just before serving for best texture.