Chicken Club Wrap Recipe

Prep chicken and marinade

Pat chicken tenders dry with paper towels. If using chicken breast, cut into 1/2-inch thick strips. Place chicken in a shallow dish and pour 3 tbs buttermilk and 1 tsp hot sauce (optional) over it; mix to coat and let sit for 10–15 minutes while you prepare the breading.

Make dry breading and egg wash

In a wide shallow bowl or plate combine 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl whisk together 2 eggs and 2 tbs water until smooth.

Bread the chicken

Working one piece at a time, dredge each marinated chicken piece in the seasoned flour, shake off excess, dip into the egg wash, then press back into the flour mixture to fully coat. Place breaded tenders on a wire rack or plate; let rest 5 minutes to help the coating adhere.

Fry the tenders

Pour about 1 cup vegetable oil into a heavy skillet to reach roughly 1/4-inch depth (or use a fryer and heat to 350°F / 175°C). Heat oil over medium-high until shimmering. Fry chicken in batches without crowding for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack to drain and keep warm in a low oven (200°F / 95°C) if assembling later.

Cook bacon and prepare produce

Cook 8 strips of bacon until crisp (pan-fry or bake at 400°F / 200°C for 12–18 minutes). Drain on paper towels and halve each strip crosswise. While bacon cooks, wash and shred 2 cups romaine lettuce and thinly slice 1 tomato. Season tomato slices lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Warm tortillas (optional)

If desired, warm each flour tortilla in a dry skillet or microwave for 10–15 seconds so they’re pliable. For a toasted finish, heat 2 tbs butter or oil in a skillet over medium heat and toast each assembled wrap seam-side down briefly until golden (see final step).

Assemble the wraps

Lay one warmed tortilla on a work surface. Spread about 2 tbs of ranch dressing in the center of the tortilla. Place 3–4 hand-breaded chicken tenders (depending on size) on top of the ranch. Add 2 strips of halved bacon, a sprinkle of 1/4 cup shredded cheddar and 1/4 cup shredded monterey jack, a handful (about 1/2 cup) of shredded romaine, and 3–4 slices of seasoned tomato. Drizzle another 1 tbs ranch over the top if desired.

Wrap and finish

Fold the sides of the tortilla in, then roll tightly from the bottom up to form a secure wrap. If you want a crisp exterior, heat a skillet over medium heat with a little butter or oil and place the seam-side down; cook 1–2 minutes per side until golden and the cheese has begun to melt. Slice the wrap in half on the bias and serve immediately with extra ranch for dipping.