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Crispy Chicken Avocado Ranch Wrap with Bacon

Crispy Chicken Avocado Ranch Wrap - featured image
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A quick and delicious wrap featuring crispy chicken strips, smoky bacon, creamy avocado ranch dressing, and fresh greens, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or tenders, sliced into strips
  • ½ cup all-purpose flour
  • 2 large eggs, beaten, room temperature
  • ¾ cup panko breadcrumbs
  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 6 slices thick-cut bacon
  • 1 medium ripe avocado, mashed
  • ½ cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp dried dill
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper, to taste
  • 1 tbsp chopped fresh chives or parsley (optional)
  • 8-inch large flour tortillas
  • 1 cup leafy greens (romaine or butter lettuce), washed and dried
  • ½ medium tomato, sliced (optional)

Instructions

  1. Pat the chicken strips dry with paper towels. Season with salt, pepper, garlic powder, and smoked paprika. Prepare three shallow bowls with flour, beaten eggs, and panko breadcrumbs.
  2. Dredge each chicken strip in flour, shaking off excess, then dip into the egg wash, and coat evenly with panko breadcrumbs.
  3. Heat 2 tablespoons of vegetable or canola oil in a large skillet over medium-high heat. Cook chicken strips in a single layer for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Drain on paper towels.
  4. Cook bacon in a separate skillet or oven until crisp. Drain on paper towels and crumble or leave whole as preferred.
  5. In a bowl, combine mashed avocado, Greek yogurt, mayonnaise, lemon juice, dill, garlic powder, onion powder, salt, and pepper. Whisk until smooth. Stir in fresh chives if using.
  6. Warm tortillas briefly to make pliable. Spread avocado ranch dressing on each wrap, then layer leafy greens, tomato slices, crispy chicken strips, and bacon. Fold sides and roll tightly.
  7. Cut wraps in half diagonally and serve immediately while chicken is warm and crispy.

Notes

Pat chicken dry before breading to ensure crispiness. Use panko breadcrumbs for extra crunch. Oil temperature around 350°F is ideal. Warm tortillas before assembling to prevent cracking. For extra crispiness, finish chicken in a 400°F oven for 5 minutes after frying. Leftover chicken can be reheated in a skillet or air fryer to maintain crispiness.

Nutrition

Keywords: crispy chicken wrap, avocado ranch wrap, bacon wrap, quick chicken recipe, easy dinner, chicken avocado wrap

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