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Crispy Chicken Ranch Wrap Recipe

American · Main course · 30 min total

A crunchy, creamy wrap filled with crispy chicken strips, fresh veggies, and tangy ranch dressing. Perfect for a quick lunch or dinner.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying
• 4 large flour tortillas (10-inch)
• 1/2 cup ranch dressing
• 2 cups shredded lettuce
• 1 large tomato, diced
• 1/2 cup shredded cheddar cheese

Instructions

1. In a bowl, soak chicken strips in buttermilk for 10 minutes.
2. In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper.
3. Heat about 1 inch of oil in a skillet to 350°F (175°C).
4. Dredge each chicken strip in the flour mixture, shaking off excess.
5. Fry chicken strips in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
6. Warm tortillas in a dry skillet or microwave.
7. Spread about 2 tablespoons ranch dressing on each tortilla.
8. Divide lettuce, tomato, cheese, and crispy chicken strips among tortillas.
9. Fold in the sides of the tortilla, then roll tightly from the bottom up.
10. Cut each wrap in half diagonally and serve.

Tips

• For a lighter version, bake the chicken strips at 400°F for 15-20 minutes.
• Add bacon bits or avocado for extra flavor.
• Store leftover wraps wrapped in foil in the fridge for up to 2 days.

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