# What You'll Need:
→ Chicken & Coating
01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 1 cup buttermilk
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon paprika
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil, sufficient for 1/2 inch depth frying
→ Bacon
11 - 6 strips beef bacon
→ Wrap & Fillings
12 - 4 large flour tortillas
13 - 1 cup shredded lettuce
14 - 1 cup diced tomatoes
15 - 1 cup shredded cheddar cheese
16 - 1/4 cup ranch dressing
# Cooking Steps:
01 - Slice chicken breasts into thin strips and season evenly with garlic powder, onion powder, paprika, salt, and black pepper.
02 - Arrange flour in a shallow dish, pour buttermilk into a second dish, and place panko breadcrumbs in a third shallow dish.
03 - Dredge each chicken strip first in flour, then dip into buttermilk, and finally coat with panko breadcrumbs, pressing gently to ensure adhesion.
04 - Heat vegetable oil to a depth of approximately 1/2 inch in a large skillet over medium heat; fry chicken strips in batches for 5 to 7 minutes until golden and fully cooked. Drain on paper towels.
05 - In a separate pan, cook beef bacon over medium heat until crispy; drain excess fat and crumble into bite-sized pieces.
06 - Heat flour tortillas in a dry skillet or microwave for 10 to 20 seconds until pliable.
07 - Spread 1 tablespoon ranch dressing evenly on each tortilla, then layer shredded lettuce, diced tomatoes, shredded cheddar, fried chicken strips, and crumbled bacon.
08 - Fold in the sides and roll each tortilla tightly to enclose fillings; slice each wrap in half and serve promptly.
