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Crispy Chicken Wrap with Spicy Ranch Sauce

Cross-section of a Crispy Chicken Wrap showing crunchy chicken, lettuce, cheese, and drizzled with spicy ranch sauce.
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A recipe for assembling wraps using crispy pan-fried chicken and a homemade spicy 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
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs, beaten
  • 1/2 cup buttermilk
  • Vegetable oil, for frying
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup shredded cheddar cheese
  • For Spicy Ranch Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon hot sauce (or more to taste)
  • 1/4 teaspoon salt

Instructions

  1. Prepare the chicken coating: In one shallow dish, mix the flour, salt, pepper, paprika, and cayenne pepper. In a second dish, place the beaten eggs and buttermilk mixture.
  2. Dredge the chicken strips first in the flour mixture, shaking off excess. Dip the floured chicken into the egg mixture, then return it to the flour mixture, pressing lightly to coat completely.
  3. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees Fahrenheit.
  4. Carefully place the coated 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 reaches 165 degrees Fahrenheit). Remove chicken and place on a wire rack lined with paper towels to drain excess oil.
  5. Make the spicy ranch sauce: In a small bowl, whisk together the mayonnaise, buttermilk, lemon juice, dill weed, garlic powder, onion powder, hot sauce, and salt until smooth.
  6. Warm the tortillas briefly in a dry skillet or microwave until pliable.
  7. Assemble the wraps: Lay a warm tortilla flat. Place a line of shredded lettuce down the center. Top the lettuce with a portion of the crispy chicken strips and a sprinkle of cheddar cheese.
  8. Drizzle a generous amount of the spicy ranch sauce over the chicken and cheese.
  9. Fold the sides of the tortilla inward, then tightly roll the bottom edge up over the filling to create a sealed wrap. Slice in half if desired and serve immediately.

Notes

  • For an air fryer method, spray the coated chicken lightly with cooking spray and cook at 400 degrees Fahrenheit for 12 to 15 minutes, flipping halfway through.
  • You can prepare the spicy ranch sauce up to two days ahead and store it in the refrigerator.
  • Use large, burrito-sized tortillas for easier folding and to prevent tearing.

Nutrition

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