Description
Crunchy chicken, creamy ranch, and melted cheese wrapped in a soft tortilla. A 30-minute crispy chicken ranch wrap perfect for lunch or dinner.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- ¼ cup ranch dressing
- 1 ripe avocado, sliced (optional)
Instructions
- Combine garlic powder, onion powder, paprika, salt, and black pepper in a small bowl. Sprinkle over chicken strips and toss to coat.
- Place flour in one dish, buttermilk in another, and panko breadcrumbs in a third.
- Dip each chicken strip first into flour, then buttermilk, and finally panko breadcrumbs, pressing gently so the coating adheres.
- Heat ½ inch of vegetable oil in a skillet over medium heat. Fry chicken for 5–7 minutes, turning halfway, until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels.
- Lightly heat tortillas in a dry skillet or microwave for a few seconds to make them pliable.
- Spread 1 tablespoon ranch dressing over each tortilla. Layer with lettuce, tomatoes, cheese, avocado slices (if using), and crispy chicken strips.
- Fold in the sides, then roll tightly. Slice in half at an angle and serve immediately.
Notes
- For a lighter version, swap fried chicken for grilled chicken and add extra veggies like cucumbers or bell peppers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: American