Crispy Chicken Bacon Ranch Wrap – A Perfectly Crunchy and Creamy Delight

Preheat the oven to 375°F (190°C).
In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.
Dip the chicken breasts in the flour mixture, making sure to coat both sides evenly.
In another bowl, beat the egg. Dip the flour-coated chicken in the egg, then coat it with panko breadcrumbs.
Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side until golden brown and crispy.
Transfer the chicken to a baking sheet and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Once done, remove from the oven and allow it to rest for a few minutes before slicing into strips.
Step 2: Assemble the Wrap

Lay the tortillas flat on a clean surface.
In the center of each tortilla, place a layer of shredded lettuce.
Add a few slices of crispy chicken on top of the lettuce.
Sprinkle the crumbled bacon over the chicken.
Add sliced tomatoes and a generous drizzle of ranch dressing.
Top with shredded cheddar cheese.
Step 3: Roll and Serve

Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling.
If desired, cut the wrap in half for easy serving.
Serve immediately and enjoy!
Serving and Storage Tips