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Crispy Chicken Wrap with Creamy Ranch Sauce

Two halves of a Crispy Chicken Wrap with Creamy Ranch Sauce, showing crispy chicken, lettuce, tomato, and red onion.
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Follow this recipe to make crispy fried chicken strips and pair them with a homemade creamy ranch sauce inside a soft tortilla with fresh vegetables.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomato
  • 1/4 cup thinly sliced red onion
  • For the Ranch Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of salt and pepper

Instructions

  1. Prepare the chicken breading station: In one shallow dish, mix the flour, salt, pepper, paprika, and garlic powder. In a second dish, place the beaten eggs. In a third dish, place the panko breadcrumbs.
  2. Dredge each chicken strip first in the flour mixture, shaking off excess. Dip it into the egg, allowing excess to drip off. Finally, press the strip firmly into the panko breadcrumbs to coat completely.
  3. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350 degrees Fahrenheit.
  4. Carefully place the breaded chicken strips into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature of 165 degrees Fahrenheit). Remove chicken and place on a wire rack set over a paper towel-lined plate to drain excess oil.
  5. Make the ranch sauce: In a small bowl, whisk together the mayonnaise, buttermilk, dill, chives, parsley, garlic powder, onion powder, salt, and pepper until smooth.
  6. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
  7. Assemble the wraps: Lay a tortilla flat. Spread a generous amount of the creamy ranch sauce down the center. Layer with shredded lettuce, diced tomato, red onion, and 3 to 4 crispy chicken strips.
  8. Fold in the sides of the tortilla, then tightly roll from the bottom up to secure the filling. Slice in half if desired and serve immediately.

Notes

  • For an air fryer method, spray the breaded chicken with cooking spray and air fry at 400 degrees Fahrenheit for 10 to 12 minutes, flipping halfway through.
  • You can substitute store-bought ranch dressing if you need a faster option.
  • Use romaine lettuce for extra crunch.
  • For a spicier wrap, add a dash of cayenne pepper to the flour mixture or drizzle hot sauce over the chicken before wrapping.

Nutrition

Find it online: https://magazinemeal.com/crispy-chicken-wrap-with-creamy-ranch-sauce/