Crispy Chicken Wrap with Creamy Ranch Sauce
Make a satisfying wrap featuring crunchy, seasoned chicken coated in a rich, homemade creamy ranch dressing.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 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
- 1/4 teaspoon garlic powder
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil, for shallow frying (or cooking spray for air fryer)
- 4 large flour tortillas
- 1 cup shredded iceberg lettuce
- 1/2 cup diced tomato
- For the Creamy Ranch Sauce:
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the chicken coating: Mix flour, salt, pepper, paprika, and garlic powder in a shallow dish. Place beaten eggs in a second dish, and panko breadcrumbs in a third dish.
- Dredge each chicken strip first in the flour mixture, shaking off excess. Dip into the egg, letting excess drip off. Finally, press firmly into the panko breadcrumbs to coat completely.
- Cook the chicken: Heat oil in a large skillet over medium-high heat. Fry chicken strips for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Alternatively, air fry at 400°F for 12-15 minutes, flipping halfway. Drain cooked chicken on a paper towel-lined plate.
- Make the ranch sauce: In a small bowl, whisk together mayonnaise, buttermilk, dill, parsley, onion powder, garlic powder, salt, and pepper until smooth and creamy.
- Warm the tortillas: Heat tortillas briefly in a dry skillet or microwave until pliable.
- Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of creamy ranch sauce down the center. Layer with lettuce, diced tomato, and the crispy chicken strips.
- Fold the wrap tightly and serve immediately.
Notes
- To keep the chicken crispy for meal prep, store the cooked chicken and the ranch sauce separately. Assemble the wrap just before eating.
- If you prefer not to fry, baking the coated chicken at 425°F for 18-20 minutes also works, but the crispiness will be slightly less intense.
- Use large, burrito-sized tortillas for easier folding and wrapping.
Nutrition
- Serving Size: 1 wrap
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 110