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Crispy Air Fryer Chicken Wraps with Creamy Ranch Sauce

Two halves of a Crispy Chicken Wrap with Ranch Sauce showing crispy chicken, lettuce, and cheese inside.
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Make satisfying, crispy chicken wraps quickly using an air fryer for the chicken, paired with a simple homemade ranch dressing.

Ingredients

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  • 1 lb boneless, skinless chicken tenders
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • Cooking spray
  • 4 large flour tortillas
  • 1 cup shredded romaine lettuce
  • 0.5 cup shredded cheddar cheese
  • For the Ranch Sauce:
  • 0.5 cup mayonnaise
  • 0.25 cup buttermilk
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon dried chives
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • Pinch of salt and pepper

Instructions

  1. Prepare the chicken coating: Set up three shallow dishes. Place flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with salt, pepper, and garlic powder in the third.
  2. Dredge each chicken tender first in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Coat thoroughly in the seasoned panko.
  3. Preheat your air fryer to 380°F (195°C). Lightly spray the breaded chicken pieces with cooking spray.
  4. Air fry the chicken in a single layer for 12 to 15 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F or 74°C).
  5. While the chicken cooks, make the ranch sauce: Whisk together the mayonnaise, buttermilk, dill, chives, onion powder, garlic powder, salt, and pepper in a small bowl until smooth. Adjust buttermilk for desired consistency.
  6. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
  7. Assemble the wraps: Lay a warm tortilla flat. Layer shredded lettuce, a few pieces of crispy chicken, and sprinkle with cheddar cheese.
  8. Drizzle generously with the homemade ranch sauce.
  9. Fold the sides of the tortilla inward, then tightly roll from the bottom up to secure the filling. Slice in half if desired and serve immediately.

Notes

  • For extra crispiness, let the breaded chicken rest in the refrigerator for 15 minutes before air frying.
  • If you prefer a different cooking method, you can shallow fry the chicken in oil at 350°F (175°C) for 3-4 minutes per side.
  • Use store-bought ranch dressing if you need to save preparation time.

Nutrition

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