Description
These Crispy Chicken Ranch Wraps are a flavorful and satisfying meal featuring tender fried chicken strips coated with a seasoned double-dredge, wrapped in fresh tortillas with crisp lettuce, juicy tomatoes, and creamy ranch dressing. Ready in just 40 minutes, this recipe is perfect for a quick lunch or dinner with a delicious crunchy texture and fresh toppings.
Ingredients
For the Chicken:
- 1 lb chicken breasts (about 2 large breasts)
- 1 cup all purpose flour
- 1 1/4 teaspoons seasoning salt (such as Lawry’s, divided)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 eggs (beaten)
- Oil for frying (such as vegetable or peanut oil)
For the Wrap Assembly:
- 6 medium tortilla wraps (wheat, spinach, or flour)
- 2 medium roma tomatoes (sliced)
- 4 large lettuce leaves
- 1/4 cup ranch dressing
Instructions
- Heat Oil: Pour frying oil into a deep skillet until it is halfway full. Preheat the oil to 350-375° F, ensuring it’s hot enough for frying.
- Prepare Dredging Station: In one shallow dish, combine flour, 1 teaspoon seasoning salt, black pepper, and garlic powder. Mix well. In a second shallow dish, beat the eggs with the remaining 1/4 teaspoon seasoning salt.
- Slice Chicken: Cut the chicken breasts into thin strips to allow for quick and even cooking.
- Coat Chicken: Dip chicken strips first into the seasoned flour mixture to coat. Shake off excess flour, then dip into the beaten eggs. Return chicken strips to the flour for a second coating, shaking off any extra flour before frying.
- Fry Chicken: Carefully place the double-coated chicken strips into the hot oil. Fry for 3-4 minutes per side or until golden brown and cooked through. Remove them and drain on paper towels. While still hot, sprinkle lightly with salt to enhance flavor.
- Assemble Wraps: Lay a tortilla flat and place fried chicken pieces onto it. Top with a large lettuce leaf, slices of roma tomato, and a drizzle of ranch dressing.
- Roll Wrap: Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top, securing all ingredients inside like a burrito.
- Slice and Serve: Slice each wrap diagonally in half and serve warm, at room temperature, or cold according to preference.
Notes
- Use a thermometer to maintain oil temperature for crispy, non-greasy chicken.
- Substitute ranch dressing with a spicy mayo or your favorite sauce for a different twist.
- Wheat, spinach, or plain flour tortillas all work well depending on preference.
- Leftover chicken can be stored refrigerated for up to 2 days but is best fresh for crispiness.
- For a gluten-free option, use gluten-free flour and tortillas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
