Description
Enjoy golden fried chicken strips with seasoned turkey, crunchy lettuce, and creamy ranch in a soft tortilla. Quick, satisfying, and perfect for lunch any day of the week.
Ingredients
- 1 pound boneless skinless chicken breast, sliced into 1/2-inch thick strips
- 3/4 cup all-purpose flour
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 6 ounces deli turkey breast, sliced into thin strips
- 1/2 teaspoon smoked paprika (for turkey)
- 1/4 teaspoon black pepper (for turkey)
- 4 large flour tortillas
- 1/3 cup ranch dressing
- 1 1/2 cups shredded romaine lettuce
- 1 cup diced tomatoes
- 1 cup shredded sharp cheddar cheese
Instructions
- Slice chicken breast into strips 1/2 inch thick and 3 inches long.
- Combine garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl to create the seasoning blend.
- Set up three shallow dishes: one with flour, one with buttermilk, and one with panko breadcrumbs mixed with half the seasoning blend.
- Season the raw chicken strips with the remaining seasoning blend.
- Dredge each chicken strip in flour, dip in buttermilk, then press into the panko mixture to coat completely. Place coated strips on a plate.
- Heat 1/2 inch vegetable oil in a large skillet over medium heat to 350°F.
- Fry chicken strips in batches for 4 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer cooked chicken to paper towels to drain.
- Wipe the skillet clean and add the turkey strips. Sprinkle with smoked paprika and black pepper. Cook over medium heat for 2 minutes until warmed and lightly browned.
- Warm tortillas in a dry skillet for 30 seconds per side until pliable.
- Spread 1 tablespoon of ranch dressing across the center of each tortilla.
- Layer ingredients down the center: lettuce, tomatoes, cheddar cheese, 3 chicken strips, and one-quarter of the turkey strips.
- Fold the bottom edge up over the filling, fold in both sides tightly, then roll forward to seal the wrap.
- Slice each wrap in half diagonally and serve immediately.
Notes
- Cook poultry only to a safe internal temperature of 165°F.
- Avoid cross-contamination between raw and cooked ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American