Crispy Chicken Ranch Wrap (Printable)
Crispy chicken, shredded lettuce, tomato, cheddar and creamy ranch rolled in soft tortillas for a quick, satisfying meal.
# What You’ll 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, approximately 1 cup, for frying
→ Wrap Assembly
10 - 4 large flour tortillas, 10 inch each
11 - 1 cup romaine lettuce, shredded
12 - 1 medium tomato, diced
13 - 1/2 small red onion, thinly sliced
14 - 3/4 cup sharp cheddar cheese, shredded
15 - 1/2 cup ranch dressing
# How to Prepare:
01 - Slice boneless, skinless chicken breasts into uniform strips. Combine chicken strips and buttermilk in a mixing bowl, ensuring all pieces are thoroughly coated. Cover and allow to marinate for 10 minutes.
02 - In a shallow dish, whisk together all-purpose flour, panko breadcrumbs, paprika, garlic powder, salt, and black pepper until well combined.
03 - Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each piece in the breading mixture, pressing firmly to ensure an even coating on all sides.
04 - Heat approximately 1/2 inch vegetable oil in a large skillet over medium-high heat. Once oil reaches 350°F, fry chicken strips in batches for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F. Transfer cooked chicken to a plate lined with paper towels to drain excess oil.
05 - Lay out flour tortillas on a clean work surface. Distribute shredded romaine lettuce, diced tomato, thinly sliced red onion, shredded cheddar cheese, and crispy chicken strips evenly down the center of each tortilla. Drizzle ranch dressing over the fillings.
06 - Fold in the sides of each tortilla and roll tightly to form a secure wrap. Cut each wrap in half on the bias and serve immediately for best texture.
# Expert Advice:
01 -
- The chicken comes out extra crispy but stays juicy thanks to a speedy buttermilk marinade.
- It’s endlessly customizable and ridiculously satisfying, no matter how you fill it or fold it.
02 -
- If the oil isn’t hot enough, the breading will fall off and turn greasy, not crisp—heat matters more than you think.
- Letting the chicken rest on a rack after frying keeps the crust crunchy until you’re ready to assemble.
03 -
- Double-bread strips for an even crunchier coating—just press them back in the flour mix once more.
- Pressing wraps seam-side down for a moment helps them stay closed until eating time.