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Ultimate Crispy Chicken Ranch Wraps

Two halves of a Crispy Chicken Wrap with Creamy Ranch Sauce, showing crispy chicken pieces, lettuce, and tomatoes.
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Make crispy chicken tenders using a double-dredge method or air fryer, then combine them with a rich, homemade creamy ranch sauce and fresh fillings inside a large tortilla.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 large eggs, beaten
  • 1/2 cup buttermilk
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying (or cooking spray for air frying)
  • 4 large flour tortillas
  • 1/2 cup shredded romaine lettuce
  • 1/4 cup diced tomato
  • 1/4 cup shredded cheddar cheese
  • For the Creamy Ranch Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons buttermilk
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of salt and pepper

Instructions

  1. Prepare the chicken: Mix flour, salt, pepper, and paprika in one shallow dish. In a second dish, whisk the eggs and buttermilk. In a third dish, place the panko breadcrumbs.
  2. Dredge the chicken: Dip each chicken strip first into the flour mixture, shaking off excess. Then dip into the egg/buttermilk mixture. Finally, press firmly into the panko breadcrumbs to coat completely. This double-dredge creates extra crispiness.
  3. Cook the chicken: For frying, heat 1 inch of oil in a skillet to 350°F. Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack. For air frying, spray coated chicken with cooking spray and air fry at 400°F for 12-15 minutes, flipping halfway.
  4. Make the ranch sauce: Combine mayonnaise, sour cream, buttermilk, dill, chives, garlic powder, onion powder, salt, and pepper in a small bowl. Whisk until smooth and creamy.
  5. Warm the tortillas: Heat tortillas briefly in a dry skillet or microwave to make them pliable.
  6. Assemble the wraps: Lay a tortilla flat. Spread a generous layer of the creamy ranch sauce down the center. Layer with lettuce, tomato, shredded cheese, and 3-4 pieces of crispy chicken.
  7. Fold the wrap tightly by folding in the sides first, then rolling from the bottom up. Slice in half if desired and serve immediately.

Notes

  • To prevent soggy chicken, place the cooked chicken on a wire rack over a baking sheet immediately after frying or air frying to allow air circulation.
  • If assembling ahead of time, keep the sauce, chicken, and vegetables separate. Assemble just before serving for the best texture.
  • For an extra crunchy wrap, lightly toast the inside of the tortilla before adding fillings.

Nutrition

Find it online: https://tastytribune.com/crispy-chicken-wrap-with-creamy-ranch-sauce/