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Crispy Chicken Wrap with Spicy Ranch Sauce

Cross-section view of a Crispy Chicken Wrap with Spicy Ranch Sauce, showing crispy chicken, lettuce, tomato, and pickles.
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Make a satisfying, crunchy chicken wrap featuring homemade spicy ranch dressing. This recipe focuses on achieving maximum chicken crispiness.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 large eggs, beaten
  • 1 cup buttermilk
  • 2 cups panko breadcrumbs
  • Vegetable oil, for frying (or cooking spray for air fryer)
  • 4 large (10-inch) flour tortillas
  • 1 cup shredded iceberg lettuce
  • 1/2 cup sliced tomato
  • 1/4 cup dill pickle chips
  • 1/2 cup shredded Monterey Jack cheese
  • For Spicy Ranch Sauce:
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-2 teaspoons hot sauce (adjust to taste)

Instructions

  1. Prepare the chicken: Set up a standard breading station with three shallow dishes. In the first, mix flour, salt, pepper, paprika, garlic powder, and onion powder. In the second, place the beaten eggs mixed with buttermilk. In the third, place the panko breadcrumbs.
  2. Dredge the chicken strips first in the flour mixture, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the panko breadcrumbs to coat completely.
  3. Cook the chicken: For deep frying, heat 2 inches of oil to 350°F (175°C). Fry chicken in batches for 4-6 minutes until golden brown and cooked through (internal temperature 165°F). Drain on a wire rack. For air frying, spray coated chicken with oil and cook at 380°F (195°C) for 12-15 minutes, flipping halfway.
  4. Make the spicy ranch sauce: In a bowl, whisk together mayonnaise, buttermilk, parsley, dill, garlic powder, onion powder, salt, pepper, and hot sauce until smooth. Taste and adjust spice level if needed.
  5. Warm the tortillas: Heat tortillas briefly in a dry skillet or microwave to make them pliable.
  6. Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of spicy ranch sauce down the center. Layer with cheese, lettuce, tomato, and pickle chips. Place 4-5 pieces of crispy chicken on top of the vegetables.
  7. Fold the wrap tightly by folding in the sides first, then rolling from the bottom up. Slice in half if desired and serve immediately.

Notes

  • Use large, soft flour tortillas for the best wrapping results.
  • To prevent sogginess, place the lettuce and cheese directly against the tortilla before adding the warm chicken and sauce.
  • For a different spice base, add 1 teaspoon of cayenne pepper to the flour mixture for hotter chicken.
  • For a lighter option, use Greek yogurt instead of mayonnaise in the ranch sauce.

Nutrition

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