Sourdough Crispy Chicken Bacon Ranch Wraps Recipe
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Experience the irresistible taste of Sourdough Crispy Chicken Wraps, where tender chicken is coated in sourdough breadcrumbs and fried to a delectable golden brown. Enjoy it on a soft sourdough tortilla with shredded lettuce, crispy bacon, sliced tomato, and your favorite ranch dressing.
Savor the mouthwatering delight of Sourdough Crispy Chicken Wraps, made with simple ingredients that satisfy your crunchy cravings with every bite.
Experience the delightful medley of textures as you sink your teeth into the crispy yet tender chicken, perfectly balanced with the softness of my sourdough tortillas.
Your taste buds will jump for joy with the balanced combination of shredded lettuce, crispy bacon, sliced tomato, and the rich creaminess of your favorite ranch dressing, all enveloped within these wholesome wraps.
From the first crunch to the last lingering flavor, Sourdough Crispy Chicken Wraps will be a go-to recipe for you and yours!
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Why You’ll Love This Recipe:
Crispy
Sourdough breadcrumbs bring the perfect crunch to this crispy chicken! I love to always have sourdough breadcrumbs around to make delicious and easy meals and appetizers like Sourdough Meatballs, Sourdough Fried Pickles, and Sourdough Mac and Cheese with a Sourdough Breadcrumb Topping.
No Waste
Sometimes, though not often, sourdough bread is left past its prime. Before you toss it into the trash, repurpose stale sourdough bread into Sourdough Breadcrumbs, Sourdough Croutons, or Sourdough French Toast Casserole.
Quick
Sourdough Crispy Bacon Ranch Wraps are the perfect solution to a quick midweek dinner.
Ingredients
Sourdough Crispy Chicken
Boneless Chicken Breast – One chicken breast will make enough for 4 wraps. Double the recipe if you would like to enjoy more.
Sourdough Breadcrumbs – I include step-by-step directions on how to make your own sourdough breadcrumbs.
Flour – I used all-purpose flour for this recipe.
Egg – Helps the breadcrumbs stick to the chicken breast.
Seasonings – Paprika, garlic powder, and salt and pepper will bring the flavor to this crispy chicken.
Olive Oil – For cooking
Fixings
Sourdough Tortillas – My homemade Sourdough tortillas are the perfect companion to these crispy chicken tenders. They are soft, chewy, and a breeze to make. You will find the link to this recipe below.
Avocado Spread – Avocado, garlic powder, and salt make the perfect creamy addition.
Crispy Bacon – Crispy, salty bacon adds extra crunch to this already crispy meal.
Shredded Romaine Lettuce – About 5-8 lettuce leaves will do.
Roma Tomatoes – I prefer Roma tomatoes, as they tend to have less moisture than other tomatoes.
Ranch Dressing – Choose your favorite homemade or store-bought ranch dressing.
Supplies
Sharp Knife
Cutting Board
Plastic Wrap
Meat Tenderizer/Rolling Pin
Large Skillet
HOW TO MAKE SOURDOUGH BREADCRUMBS
Preheat oven to 300 degrees F.
Add cubed pieces of sourdough bread, fresh or stale, into a food processor. Process on high for 30 seconds for coarse sourdough breadcrumbs or for 1-2 minutes for fine sourdough breadcrumbs.
Spread the breadcrumbs on a large rimmed baking sheet in an even layer and place into the preheated oven. Bake for 5 minutes, stir, and then bake for an additional 10 minutes. The breadcrumbs should turn to a golden brown color and be dry to the touch. Continue to bake for a few extra minutes, if necessary.
Remove the sourdough breadcrumbs from the oven and cool on a wire rack for at least 15 minutes.
How to Make Sourdough Crispy Chicken Wrap Recipe
Prepare 8 burrito-sized Sourdough Tortillas and have them ready before cooking the sourdough crispy chicken. If you are short on time, burrito-sized flour tortillas from the grocery store will do just fine.
Avocado Spread:
In a small bowl, mash an avocado with a fork until smooth. Add garlic powder and a pinch of salt, and mix. Set to the side.
Crispy Chicken:
Line up 3 shallow bowls. In one shallow bowl, add the sourdough breadcrumbs, in the second, the beaten egg, and in the final bowl, the flour mixed with paprika, garlic powder, salt, and pepper.
Cut the chicken breast in half lengthwise. Keeping them on the cutting board, place plastic wrap over the chicken breasts. Pound the chicken breasts with a meat tenderizer or a rolling pin.
Coat the boneless chicken breasts first in the flour, then dip the chicken in the egg, and finally the sourdough bread crumbs. Be sure to cover all sides of the chicken breast fully. Set aside.
Heat a large skillet on medium heat. Cook the bacon slices until done to the desired likeness. Place the cooked bacon on a plate lined with paper towel. Set to the side.
Cook the chicken in the same pan as the bacon with the leftover bacon grease, for 3-4 minutes on each side, or until golden brown with an internal temperature of 165 degrees f. Add more olive oil, if needed.
Once cooked, set the sourdough chicken breast on a plate lined with paper towel. Set to the side.
Assembly:
Spread the mashed avocado in the center of each tortilla.
Follow with the crispy chicken strips, shredded green leaf lettuce, tomato slices, and then, drizzled with ranch dressing. Feel free to add extra toppings such as sliced red onion, green onions, cheddar cheese, or buffalo sauce. Wrap the tortillas around tightly and enjoy!
How to Serve
Sourdough Crispy Chicken Wraps are a delicious and quick lunch or dinner. Serve with potato chips, potato salads, or pasta salads, and fresh fruit or vegetables.
How to Store
Store leftover chicken in an airtight container in the fridge for 1-2 days. Store the rest of the ingredients in separate containers as well.
FAQs:
What if you don’t have sourdough breadcrumbs?
If you are low on time or don’t have leftover sourdough bread on hand, Panko crumbs is a great substitute. Replace panko breadcrumbs 1:1 for this recipe.
Happy cooking!
More Recipes Like This:
Homemade Fried Sourdough Chicken Tenders
Sourdough Chicken Bacon Ranch Wraps Recipe
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Ingredients
Sourdough Crispy Chicken
- 1 boneless chicken breast
- 3/4 cup sourdough breadcrumbs
- 1 egg beaten
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- salt & pepper to taste
Wrap Fixings
- 4 Sourdough Tortillas burrito-sized
- romaine lettuce, shredded 5-8 leaves
- Roma tomato sliced
- 8 slices of bacon
- ranch dressing homemade or store bought
Avocado Spread
- 1 ripe avocado mashed
- 1/2 teaspoon garlic powder
- pinch of salt
Instructions
- Prepare 8 burrito-sized Sourdough Tortillas and Sourdough Breadcrumbs before starting this recipe. If you are short on time, burrito-sized flour tortillas and breadcrumbs from the grocery store will do just fine.4 Sourdough Tortillas
Avocado Spread:
- In a small bowl, mash an avocado with a fork until smooth. Add the garlic powder and a pinch of salt, and mix. Set to the side.1 ripe avocado, 1/2 teaspoon garlic powder, pinch of salt
Sourdough Crispy Chicken:
- Line up 3 shallow bowls. In one shallow bowl, add the sourdough breadcrumbs, in the second, the beaten egg, and in the final bowl, the all-purpose flour mixed with the paprika, garlic powder, salt, and pepper, to taste.3/4 cup sourdough breadcrumbs, 1 egg, 1/2 cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, salt & pepper
- Cut the chicken breast in half lengthwise. Keeping them on the cutting board, place plastic wrap over the chicken breasts. Pound the chicken breasts with a meat tenderizer or a rolling pin.1 boneless chicken breast
- Coat the boneless chicken breasts first in the flour, then dip the chicken in the egg, and finally the sourdough bread crumbs. Be sure to cover all sides of the chicken breast fully. Set aside.
- Heat a large skillet on medium heat. Cook the 8 bacon slices until done to the desired likeness. Place the cooked bacon on a plate lined with paper towel. Set to the side.8 slices of bacon
- Cook the chicken in the same pan as the bacon in the leftover bacon grease, for 3-4 minutes on each side, or until golden brown with an internal temperature of 165 degrees F. Add more olive oil, if needed. Once cooked, set the sourdough chicken breast on a plate lined with paper towel.
- With a sharp knife, slice each chicken breast into strips. Set to the side.
Assembly:
- Spread the mashed avocado in the center of each tortilla.
- Follow with the crispy chicken strips, shredded green leaf lettuce, tomato slices, and then, drizzled with ranch dressing. Feel free to add extra toppings such as sliced red onion, green onions, cheddar cheese, or buffalo sauce. Wrap the tortillas around tightly and enjoy!romaine lettuce, shredded, Roma tomato, ranch dressing
Forget McDonald’s! This Sourdough Chicken Snack Wrap is so much tastier!
Not what I was expecting. Was hoping you’d dip the chicken not the discard and fry.
Hi Marie! Correct – this recipe uses sourdough breadcrumbs, but I do have a recipe that sounds exactly what you’re looking for! You can find the recipe here – https://simplicityandastarter.com/sourdough-chicken-tenders/