Crispy Chicken Wrap with Creamy Ranch Sauce
Follow these steps to make a satisfying wrap featuring crunchy fried chicken pieces and a rich, homemade creamy ranch sauce.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Lunch
- Method: Frying or Air Frying
- Cuisine: American
- Diet: Low Fat
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 fryer)
- 4 large flour tortillas (burrito size)
- 1 cup shredded iceberg lettuce
- 1/2 cup sliced tomato
- 4 slices cooked bacon, crumbled (optional)
- 1/2 cup shredded cheddar or Monterey Jack 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
- Pinch of salt and pepper
Instructions
- Prepare the chicken coating: Mix flour, salt, pepper, and paprika in a shallow dish. In a second dish, beat the eggs. In a third dish, place the panko breadcrumbs.
- 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.
- Cook the chicken: Heat 1 inch of oil in a skillet over medium-high heat to 350 degrees F. Fry the chicken strips in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165 degrees F). Drain on a paper towel-lined plate. Alternatively, air fry at 400 degrees F for 10-12 minutes, flipping halfway.
- Make the ranch sauce: In a small bowl, whisk together the mayonnaise, buttermilk, dill, parsley, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Warm the tortillas: Heat the tortillas briefly in a dry skillet or microwave until pliable.
- Assemble the wraps: Lay a warm tortilla flat. Spread a generous layer of the creamy ranch sauce down the center. Layer with lettuce, tomato, cooked bacon (if using), crispy chicken strips, and shredded cheese.
- Fold the wrap tightly by folding in the sides first, then rolling up from the bottom edge. Slice in half if desired and serve immediately.
Notes
- Use large, thick flour tortillas to prevent tearing when rolling.
- For extra crispiness, chill the breaded chicken for 15 minutes before frying.
- You can prepare the ranch sauce up to two days ahead and store it in the refrigerator.
Nutrition
- Serving Size: 1 wrap
- Calories: 650
- Sugar: 6
- Sodium: 950
- Fat: 35
- Saturated Fat: 8
- Unsaturated Fat: 27
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 40
- Cholesterol: 140