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Crispy Chicken Wrap with Ranch Sauce

A Crispy Chicken Wrap with Ranch Sauce cut in half, showing crispy chicken, lettuce, tomatoes, and a generous ranch drizzle.
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Follow this recipe to make satisfying wraps featuring crunchy fried chicken pieces tossed in a creamy homemade ranch dressing.

Ingredients

Scale
  • 1 lb 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 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomato
  • 1/4 cup shredded cheddar cheese
  • For the Ranch Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions

  1. Prepare the chicken coating: Mix flour, salt, pepper, and paprika in a shallow dish. Place beaten eggs in a second dish, and panko breadcrumbs in a third dish.
  2. Dredge each chicken strip first in the flour mixture, shaking off excess. Dip into the egg, then press 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. Fry the chicken in batches for 4 to 6 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and place on a wire rack lined with paper towels to drain excess oil.
  5. Prepare the ranch sauce: In a small bowl, whisk together mayonnaise, buttermilk, dill, parsley, garlic powder, and onion powder until smooth.
  6. Warm the tortillas briefly in a dry skillet or microwave until pliable.
  7. Assemble the wraps: Lay a tortilla flat. Spread a layer of ranch sauce down the center. Top with lettuce, diced tomato, shredded cheese, and a portion of the crispy chicken strips.
  8. Fold in the sides of the tortilla, then tightly roll from the bottom up to seal the wrap. Slice in half and serve immediately.

Notes

  • For air frying, cook the coated chicken at 400 degrees Fahrenheit for 12 to 15 minutes, flipping halfway through.
  • You can make the ranch sauce up to two days ahead and store it in the refrigerator.
  • Use romaine lettuce for extra crunch in your wrap.

Nutrition

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