Club Roll with Chicken and Ranch Sauce

Ingredients:

• 450 g bacon strips
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp. l. chopped chives
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• A little Worcestershire sauce
• 0.5 cups flour
• 1 large egg, beaten with a little water
• 1 cup panko breadcrumbs
• 220 g chicken fingers
• 4 tablespoons of vegetable oil
• 2 square or rectangular lavash breads
• 2 lettuce leaves, cut in half lengthwise

Preparation:

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil. Arrange the bacon slices in a single layer on the prepared baking sheet. It's okay if they overlap slightly. Bake until the bacon is crisp but still slightly pliable, 15-18 minutes. Transfer the bacon with tongs to a paper towel-lined plate.
2. Meanwhile, in a small bowl, combine mayonnaise, sour cream, green onions, garlic powder, onion powder, and Worcestershire sauce; set aside.
3. Prepare the breading area by placing flour in one bowl, whisking an egg in another, and adding breadcrumbs to a third. Sprinkle the chicken fingers with 1/4 teaspoon each of salt and black pepper. Dredge the chicken fingers, several at a time, in the flour. Shake off any excess flour and dip the chicken in the egg. Let any excess egg drip off, then dredge the fingers in breadcrumbsPlace the breaded chicken on a plate. Coat all the chicken fingers with breading in the same manner.
4. Heat oil in a large skillet over medium heat, then add the chicken, spreading it out in a single layer. Cook until browned on the bottom, about 3 minutes, then flip. Cook until cooked through and browned on the other side, another 3 minutes. Transfer to a wire rack or plate lined with paper towels.
5. Place the pita bread with the shorter side facing you. If it looks dry, lightly moisten it with a damp paper towel. Spread half of the ranch dressing on the bottom third of the pita bread. Layer half of the bacon strips on one half of the pita bread, then add half of the chicken crosswise. Arrange 2 pieces of lettuce on top of the chicken, also crosswise. Starting from the bottom, roll everything up tightly, without tearing the pita bread, so that the seam remains at the bottom. Insert toothpicks into the roll every 2.5 cm, piercing all the way to the bottom to secure all the ingredients in place. Cut even slices between the toothpicks. Repeat with the remaining pita bread.