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Chicken Strip Wrap Recipe

American · Main course · 30 min total

Crispy chicken strips wrapped in a soft tortilla with fresh veggies and a creamy ranch dressing make for a quick and satisfying meal.

Ingredients

• 1 lb chicken breast, cut into strips
• 1 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/4 cup vegetable oil, for frying
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1 medium tomato, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup ranch dressing

Instructions

1. In a shallow bowl, mix flour, paprika, garlic powder, salt, and pepper. Place beaten eggs in another bowl, and breadcrumbs in a third.
2. Dredge chicken strips in flour mixture, then dip in egg, and coat with breadcrumbs.
3. Heat oil in a large skillet over medium-high heat. Fry chicken strips in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
4. Warm tortillas in a dry skillet or microwave. Lay each tortilla flat, and top with lettuce, tomato, cheese, and chicken strips. Drizzle with ranch dressing.
5. Fold in the sides of the tortilla, then roll tightly from the bottom up. Cut in half diagonally and serve.

Tips

• For a healthier version, bake the chicken strips at 400°F for 15-20 minutes instead of frying.
• Substitute ranch with honey mustard or chipotle mayo for a different flavor.
• Store leftover wraps tightly wrapped in foil in the refrigerator for up to 2 days.

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