Crispy Chicken Wrap with Creamy Ranch Sauce
Make satisfying crispy chicken wraps filled with crunchy lettuce and coated in a homemade creamy ranch sauce. This recipe provides instructions for achieving maximum chicken crispiness.
- 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 chicken breasts, cut into 1-inch strips
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying (or cooking spray for air fryer)
- 4 large flour tortillas
- 1 cup shredded iceberg lettuce
- 1/2 cup shredded cheddar cheese
- 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 garlic powder
- 1/4 teaspoon onion powder
- Pinch of salt and pepper
Instructions
- Prepare the chicken coating: Mix flour, salt, pepper, and paprika in one shallow dish. Place beaten eggs in a second dish. Mix panko breadcrumbs in a third dish.
- Dredge each chicken strip first in the flour mixture, shaking off excess. Dip into the egg, then press firmly into the panko breadcrumbs to coat completely.
- Cook the chicken: For frying, heat 1 inch of oil in a skillet to 350°F (175°C). Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels. For air frying, spray chicken with oil and cook at 400°F (200°C) for 10-12 minutes, flipping halfway.
- Make the ranch sauce: Whisk together mayonnaise, buttermilk, dill, parsley, garlic powder, onion powder, salt, and pepper in a small bowl until smooth. If the sauce is too thin, add a small amount of extra mayonnaise to thicken it.
- Assemble the wraps: Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
- Lay a tortilla flat. Spread a generous amount of the creamy ranch sauce down the center.
- Layer with shredded lettuce, crispy chicken strips, and shredded cheese.
- Fold in the sides of the tortilla, then roll tightly from the bottom up to seal the wrap. Slice in half if desired and serve immediately.
Notes
- To prevent the wrap from getting soggy, place the lettuce directly on top of the ranch sauce, creating a barrier between the sauce and the tortilla.
- You can prepare the ranch sauce up to two days ahead and store it in the refrigerator.
- For extra flavor, lightly toast the inside of the tortilla before filling.
Nutrition
- Serving Size: 1 wrap
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
- Cholesterol: 110