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Crispy Chicken Wrap with Spicy Ranch Sauce

Crispy Chicken Wrap with Spicy Ranch Sauce - Tasty
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Make crispy chicken strips and combine them with fresh vegetables and a homemade spicy ranch sauce inside a warm tortilla.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying (or cooking spray for air frying)
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomato
  • 1/4 cup thinly sliced red onion
  • For Spicy Ranch Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon hot sauce (or more to taste)
  • 1/4 teaspoon salt

Instructions

  1. Prepare the chicken coating: In one shallow dish, mix the flour, salt, pepper, paprika, and garlic powder. In a second dish, place the beaten eggs. In a third dish, place the panko breadcrumbs.
  2. Dredge each chicken strip first in the flour mixture, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press the strip firmly into the panko breadcrumbs to coat completely.
  3. Cook the chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F. Carefully place the coated chicken strips in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove and place on a wire rack or paper towel-lined plate to drain. (Alternatively, air fry at 400°F for 12-15 minutes, flipping halfway).
  4. Make the spicy ranch sauce: In a small bowl, whisk together the mayonnaise, buttermilk, lemon juice, dill, garlic powder, onion powder, hot sauce, and salt until smooth. Adjust hot sauce for desired spice level.
  5. Warm the tortillas: Heat the tortillas briefly in a dry skillet or microwave until pliable.
  6. Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of spicy ranch sauce down the center. Layer with lettuce, diced tomato, and red onion. Place 3-4 crispy chicken strips on top of the vegetables.
  7. Fold the wrap: Fold in the sides of the tortilla first, then tightly roll the bottom edge up over the filling. Slice in half if desired and serve immediately.

Notes

  • For extra crispiness, chill the breaded chicken strips for 15 minutes before frying.
  • You can prepare the spicy ranch sauce up to two days ahead and store it in the refrigerator.
  • Use large burrito-style tortillas to hold the filling securely.

Nutrition

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