Chicken Bacon Ranch Wrap Recipe

Prep and brine

Slice each chicken breast horizontally into 2 thinner cutlets (4 total). Place cutlets in a shallow dish and pour buttermilk over them. Cover and refrigerate for at least 30 minutes (up to 2 hours) to tenderize and help the coating adhere.

Make coating

In a shallow bowl or pie plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, and black pepper until evenly combined.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each cutlet in the flour mixture, pressing gently so the coating adheres. Shake off excess and place on a rack or plate.

Fry chicken

Heat vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C) or is shimmering. Add coated cutlets (work in batches if necessary) and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate or rack to drain for 2–3 minutes. If preferred, bake at 400°F (200°C) for 18–22 minutes, flipping once, until 165°F internal temperature.

Prepare fillings

While the chicken rests, crisp and chop the cooked bacon into bite-sized pieces, shred the Romaine lettuce if not already shredded, and slice or dice the tomato. Mix the Monterey Jack and cheddar cheeses together in a small bowl.

Warm tortillas

Warm tortillas for easier wrapping: heat a dry skillet over medium heat and warm each tortilla 10–15 seconds per side, or wrap a stack in a damp paper towel and microwave 20–25 seconds.

Assemble each wrap

Lay one warmed tortilla flat. Spread about 3 tablespoons of ranch dressing in a strip down the center of the tortilla. Place one fried chicken cutlet on top of the ranch. Sprinkle about 1/4 cup of the cheese mixture over the chicken, then add 2 strips worth of chopped bacon, about 1/2 cup shredded lettuce, and 2–3 tomato slices or 2–3 tablespoons diced tomato. If using, drizzle 1/4 teaspoon hot sauce and sprinkle a pinch of chopped parsley or chives.

Fold and serve

Fold the sides of the tortilla inward, then roll tightly from the bottom up to enclose the fillings. Repeat with remaining tortillas. For a warm, sealed finish, place wraps seam-side down into a heated skillet or panini press and cook 1–2 minutes per side until lightly crisp and sealed. Slice each wrap in half diagonally and serve immediately with extra ranch for dipping.