Crispy Chicken Ranch Wrap (Printable Version)
Crispy buttermilk chicken strips with lettuce, tomato, cheddar and ranch wrapped in warm flour tortillas.
# What You Need:
→ Crispy Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - Vegetable oil, for frying
→ Wrap Assembly
10 - 4 large flour tortillas (10-inch diameter)
11 - 1 cup shredded romaine lettuce
12 - 1 medium tomato, diced
13 - 1/2 small red onion, thinly sliced
14 - 3/4 cup shredded cheddar cheese
15 - 1/2 cup ranch dressing
# Directions:
01 - Slice chicken breasts into even strips. Place in a bowl with buttermilk and marinate for 10 minutes.
02 - In a shallow dish, combine all-purpose flour, panko breadcrumbs, paprika, garlic powder, salt, and black pepper thoroughly.
03 - Remove chicken strips from marinade, letting excess buttermilk drip off. Press each strip into the flour mixture to coat evenly.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken strips for 3 to 4 minutes per side until golden and cooked through. Place on paper towels to drain excess oil.
05 - Lay flour tortillas flat. Evenly layer romaine lettuce, diced tomato, sliced red onion, shredded cheddar cheese, and fried chicken strips in the center. Drizzle with ranch dressing.
06 - Fold in tortilla sides, roll up tightly into a cylinder, then slice each wrap in half and serve immediately.
# Expert Advice:
01 -
- Each wrap packs the bold crunch and cool creaminess no takeout can rival.
- They’re quick enough for lunch yet satisfying enough for dinner – and you never miss out on flavor.
02 -
- If the oil isn’t hot enough, the breading turns soggy – so take a minute to test with a bit of bread crumb first.
- Baking or air-frying the chicken works wonders for lighter eats, but nothing quite beats that deep-fried crunch when the mood strikes.
03 -
- Season every layer – breading, chicken, and veggies – so your wraps never taste bland.
- A quick toast of the tortillas in a dry skillet adds warmth and just the right chewiness.