Takeout Theory45 min · Easy
Crispy Chicken Bao-Style Buns
Golden panko chicken tucked into warm steamed buns with quick-pickled cucumber and a little sriracha mayo. Frozen folded bao buns keep this takeout-style dinner practical at home.
Crispy Chicken Bacon Ranch Wraps
Crunchy chicken. Crisp bacon. A toasted ranch wrap. Oven-crisped chicken strips, bacon and cheddar tucked into warm flour tortillas with shredded lettuce and a measured spoonful of ranch. A short toast in the pan seals the wraps and gives the outside a light crunch.
45 minApprox. time
EasyEffort
4 large wrapsMakes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
Crispy chicken
Wraps and filling
Wheat, egg and milk. Ranch and bacon ingredients vary; check labels.
Let’s cook
Make it tonight.
Prepare the coating
Heat oven to 220°C / 425°F (200°C fan) and line a large baking tray. Cut chicken into strips about 2 cm thick. Mix flour with paprika, garlic powder, salt and pepper in one bowl; put beaten egg in a second. Rub the oil through the panko in a third bowl.Bake chicken and crisp bacon
Coat chicken in seasoned flour, then egg, then the oiled panko, pressing the crumbs on. Spread on the tray with gaps. Bake 18–22 minutes, turning halfway, until golden and the thickest strip reaches 74°C / 165°F. Meanwhile cook bacon in a frying pan over medium heat for 6–10 minutes, turning, until crisp and cooked through. Drain and chop; carefully discard excess pan fat.Fill and roll
Warm tortillas briefly according to the packet so they bend without tearing. Divide ranch, lettuce, chicken, bacon and cheddar between them, keeping the filling in a short line below the centre and leaving the edges clear. Fold the two sides inward, then roll firmly from the bottom to make four closed wraps.Toast and serve
Wipe the frying pan clean and heat over medium-low. Toast wraps seam-side down, in batches, for about 2 minutes; turn and cook another 2 minutes until lightly golden and the cheese softens. Press gently with a spatula, then cut each wrap in half and serve immediately.
Make it yours.
Keep the crunch
Dry the lettuce well and add ranch just before rolling. Serve straight after toasting.
Bacon swap
Use cooked turkey bacon, or omit bacon and add another 40 g cheddar across the four wraps.
Cheese swap
Use 120 g Monterey Jack or mozzarella instead of cheddar.
Make ahead
Keep cooked chicken and bacon separate from lettuce and dressing. Refrigerate within 2 hours; use within 3 days. Reheat chicken to 74°C / 165°F before assembling.
Equipment
Large baking tray, baking paper, three shallow bowls, frying pan, spatula, knife, chopping boards and instant-read thermometer..
A note on the nutrition
The recipe, in pictures.
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