Crispy Chicken Ranch Wrap (Printable Version)
Crispy buttermilk chicken strips, romaine, tomato, cheddar and ranch rolled in soft tortillas for an easy flavorful meal.
# What You Need:
→ Crispy Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - Vegetable oil, for frying (approx. 1 cup)
→ Wrap Assembly
10 - 4 large flour tortillas (10-inch diameter)
11 - 1 cup shredded romaine lettuce
12 - 1 medium tomato, diced
13 - 1/2 small red onion, thinly sliced
14 - 3/4 cup shredded cheddar cheese
15 - 1/2 cup ranch dressing
# How-To Steps:
01 - Slice chicken breasts into uniform strips and place in a bowl with buttermilk. Cover and let marinate for 10 minutes to tenderize and infuse flavor.
02 - In a shallow dish, combine all-purpose flour, panko breadcrumbs, paprika, garlic powder, salt, and black pepper. Mix thoroughly to ensure even seasoning.
03 - Remove chicken strips from buttermilk, allowing excess to drip off, and coat each strip fully in the flour-panko mixture. Press gently to adhere the coating well.
04 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken strips in batches, 3 to 4 minutes per side, until golden brown and fully cooked through. Transfer to paper towels to drain excess oil.
05 - Lay flour tortillas flat on a work surface. Evenly distribute romaine lettuce, diced tomato, sliced red onion, shredded cheddar cheese, and warm crispy chicken strips in the center of each tortilla. Drizzle with ranch dressing.
06 - Fold in the sides of the tortillas and roll up tightly to enclose all fillings. Slice each wrap in half on the diagonal and serve immediately.
# Helpful Tips:
01 -
- No one will guess how quickly you threw these wraps together—they taste like you fussed for hours.
- The combination of crispy, juicy chicken with cool veggies and creamy ranch simply never grows old.
02 -
- The first time I rushed through draining the fried chicken, my wrap turned soggy—a quick blot with paper towels matters.
- Letting the tortillas warm just a bit before rolling keeps them from tearing and makes assembly a breeze.
03 -
- Season every layer, from the breading to the final veggies and dressing—the flavors pop so much more.
- Stack everything in the wrap before drizzling ranch to keep the filling from sliding out.