The Chicken Bacon Ranch Wrap With A Seriously Fun Crunchy Twist

You just gotta love a good wrap, and a super-duper over-the-top, fully ranched-out wrap is as endearing as this style of sandwich comes. We are a Dorito-loving household. There is usually a bag of mostly consumed chips holding pride of place in our pantry. When mapping out the concept of this recipe, a bag of Cool Ranch Doritos was staring me right in the face. (Inspiration can come from many places, my friends.) I love repurposing those crushed chip crumbs — the bottom of the bag remnants — and they make for a fabulous breadcrumb option that comes pre-seasoned. They especially make for fantastic chicken cutlet breading, frying up crisp and flavorful.

Between the homemade ranch, Cool Ranch Dorito-crusted chicken, thick slices of bacon, and plethora of veggie inclusions, it's safe to say that I succeeded in creating one truly decked-out and super-stuffed wrap. We didn't resort to the store-bought stuff when it came to the ranch, either. It's super easy to whip up and customize homemade ranch, and in this recipe, I leaned into a savory and dill-forward profile to pair well with the Cool Ranch crust. Finally, no CBR wrap is complete without the B, so we complete the trio with slices of bacon for just the right added richness and crispy-crunchy goodness.

This recipe starts with homemade ranch, and to make it, you'll need mayonnaise, sour cream, dill pickle brine, garlic powder, onion powder, dried dill, dried parsley, and smoked paprika. Next up is the crusted chicken, for which you'll need Cool Ranch Doritos, eggs, chicken breasts (or cutlets), all-purpose flour, and vegetable oil for frying.

When it comes to assembling and stuffing the burritos, make sure you have burrito-sized flour tortillas and cooked bacon strips on hand. Otherwise, you can choose any inclusions that you'd like, for my wraps, I went with shredded lettuce, sliced Roma tomatoes, thinly sliced red onion, avocado slices, and grated cheddar cheese.

Make the ranch dressing by placing the mayonnaise, sour cream, pickle juice, garlic powder, onion powder, dill, parsley, and paprika in a medium bowl.

Whisk to combine the dressing, cover, and refrigerate until ready to use.

To make the chicken, place the Doritos in a large zipper baggie.

Crush the chips using a rolling pin or mallet until fine and crumbly. Transfer the chip crumbs to a shallow bowl.

Place the beaten eggs in another shallow bowl and dollop with 2 tablespoons of the ranch dressing.

Whisk to combine the beaten egg mixture.

Set up your breading station by placing the flour in a third shallow bowl, followed by the egg mix and the chip crumbs bowls.

Coat the chicken in the flour, shaking off any excess, then dip the chicken into the egg mixture, letting any excess drip off.

Place the chicken in the bowl with the chip crumbs, pressing with your hands to adhere the crumbs.

Repeat with the remaining chicken breasts and set them aside while you preheat the oil.

Fill a large skillet ¼-full with vegetable oil and bring it to 350 F over medium-high heat.

Once the oil is hot, fry the chicken in batches, cooking for about 3 minutes per side or until crisp and cooked through.

Once fried, remove the chicken from the skillet and set it aside to drain on a wire rack-lined baking sheet. Allow the fried chicken to rest for 5 minutes.

Once the chicken is rested, slice it into strips.

To assemble the wraps, place the tortillas on a clean work surface and dollop each with 2 tablespoons of ranch dressing. Spread the ranch dressing evenly over the tortilla.

Top the dressing with some lettuce, tomato, onion, and avocado.

Top the veggies with slices of chicken, bacon, and shredded cheddar cheese.

Roll the tortillas into a tight cylinder.

Cut the wraps in half before serving. Serve the wraps with any leftover dressing on the side.

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I stopped buying store-bought ranch dressing years ago, not only because my version tastes better or because it's so easy to make at home, but because it's also fun to customize the concoction to your exact liking. The base ingredients (which are likely already in your fridge), like mayonnaise, sour cream, and dill pickle brine, typically stay the same across variations. But when it comes to the seasonings, that's where the real fun begins. 

I keep the ranch in this recipe pretty mild and classic, but you could absolutely go a zestier route if desired. Dashes of hot sauce, pickled jalapeño brine, or even a teaspoon of minced chipotle peppers in adobo sauce would go a long way in zesting up your ranch. Another interesting idea is to take the ranch mix and add it to a blender with roasted red peppers, for a more earthy, smoky, and slightly sweet ranch. When it comes to the herbs, I take a more dill-forward approach with my ranch, but you can absolutely herb it up with your favorites. Chives, parsley, or even cilantro could all work here.

As long as you hit the three key elements of a chicken bacon ranch wrap — chicken, bacon, and ranch, of course — then there's really no limit to the other fillings you could add to the mix. I keep things fresh but relatively neutral with my approach, so as to really let that Cool Ranch-crusted chicken shine, but you have plenty of options if you want to take this wrap in different directions. The first thing that comes to mind that would work here are roasted vegetables — think roasted bell peppers, squash, onions, or zucchini. These roasted veggies would be fabulous in this wrap, especially if you take the roasted red pepper-infused ranch approach.

Just about any leafy green is fair game in this wrap, and I recommend including at least some variety for a little added freshness and light crunch. Baby salad greens, kale, spinach, or romaine are all great options. Switch up the cheese with something a little sharper or spicier, like Monterey Jack or pepper Jack, which would both work well with the ranch flavor profile. Finally, something pickled would add a nice pop of acidity to the wrap: think olives, artichokes, or sun-dried tomatoes.

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