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Crispy Chicken Wrap with Ranch Sauce

Two halves of a Crispy Chicken Wrap with Ranch Sauce showing crispy chicken, lettuce, tomato, and creamy sauce inside a tortilla.
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Follow these steps to make a satisfying wrap featuring crunchy coated chicken and a creamy ranch dressing.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • Vegetable oil, for frying (or cooking spray for air frying)
  • 4 large flour tortillas (burrito size)
  • 1 cup shredded iceberg lettuce
  • 1/2 cup sliced tomato
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup prepared ranch dressing (homemade or store-bought)

Instructions

  1. Prepare the chicken coating stations. Place flour, salt, pepper, and paprika in a shallow dish. Place beaten eggs in a second dish. Place panko breadcrumbs in a third dish.
  2. Dredge each chicken strip first in the flour mixture, shaking off excess. Dip completely in the egg. Press firmly into the panko breadcrumbs to coat thoroughly.
  3. To fry: Heat 1 inch of oil in a large skillet over medium-high heat to 350 degrees F. Fry chicken strips in batches for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature 165 degrees F). Drain on a paper towel-lined plate.
  4. To air fry: Place coated chicken in a single layer in the air fryer basket. Spray lightly with cooking spray. Cook at 400 degrees F for 10 to 12 minutes, flipping halfway, until golden and crisp.
  5. Warm the tortillas briefly in a dry skillet or microwave until pliable.
  6. Assemble the wraps. Lay a warm tortilla flat. Spread 2 tablespoons of ranch dressing down the center.
  7. Layer with lettuce, tomato slices, a portion of the crispy chicken strips, and a sprinkle of cheese.
  8. Fold in the sides of the tortilla, then roll tightly from the bottom up to close the wrap. Slice in half if desired and serve immediately.

Notes

  • For extra crispiness when frying, let the coated chicken rest on a wire rack for 10 minutes before cooking.
  • Use thick, sturdy flour tortillas that resist tearing when rolled.
  • You can substitute bacon bits or thinly sliced red onion for additional flavor.

Nutrition

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