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Crispy Chicken Wraps are packed with crispy seasoned chicken, lettuce, tomatoes and a heavy hit of ranch dressing, all rolled up in a soft, chewy tortilla. Enjoy these as a snack or pair them with fresh coleslaw or air fryer sweet potato fries for lunch or dinner!
Why You’ll Love Making These
I love these for many reasons, but mostly because the combination of crispy, salty chicken, chewy tortilla, cold fresh veggies, and creamy dressing is hard to beat. They taste really fantastic and you can vary it as you like. I’ve seen these on the menus of many chain restaurants and even eaten a few here and there, but they don’t come close to the homemade version. These too are fully customizable! If you don’t like tomatoes, don’t add them. Add another vegetable like cucumber slices, bell peppers, cucumbers or spinach. Add some bacon! Whatever you think of, it will be delicious! Seriously. Try it!
I’ve been asked a few questions by readers so thought I’d answer a few here because you might be wondering the same thing!
What kind of tortilla should I use?
For this recipe, I used a high-fiber flour tortilla. Wholemeal, low-carb, spinach-herb, or simply flour wraps work well. Ultimately, it’s up to you what type of tortilla you want to use.
Can I use partially frozen chicken?
If you use frozen chickenthaw them COMPLETE before plating and frying. Your oil will start bubbling and splashing and you will most likely get burned. It’s kind of buzzkill. So thaw your chicken!
How many wraps does this recipe make?
I was able to make 6 wraps out of the 1 pound chicken the recipe calls for, but that depends on how thin you make your slices and how much you add to each wrap. If you like more chicken in the wraps or want to feed more people, you can double the recipe.
How to Make Crispy Chicken Wraps
The most time-consuming part of this recipe is preparing the chicken. It requires a little more attention, but is still easy enough for even a novice home cook. Let me break it down for you:
- (1) Heat your oil on the stove.
- (2) Build two digging stations – one for eggs and one for flour
- (3) Cut your chicken into strips and distribute them at said stations
- (4) Fry the chicken strips.
See? Not that discouraging.
Full recipe details, including required ingredients and measurements, are on the printable recipe card below. Here’s a step-by-step guide on what to expect when making these crispy chicken wraps:
Heat frying oil
Pour frying oil in a deep pan up to half full. Preheat to 350-375°F.
Pro Tip: I used one sear Pan with a high rim that was half filled with neutral oil at medium heat. I didn’t use a thermometer; Typically, however, frying occurs between 350 and 375 °F. I knew it was the right temperature because when I put the chicken in the pan, it sizzled slightly. If you put chicken in the oil and nothing happens, it’s too cold. If you put chicken in the oil and it sizzles violently, it’s too hot. When it comes to frying, you need to find a good balance between these two. It takes a little practice as every cooker is different, but I’m confident you can pull it off.
preparation dredger station
Prepare the dredge station with two flat shells: Fill one with flour, 1 teaspoon seasoning salt and pepper And garlic powder and the other with Eggs and remaining 1/4 teaspoon seasoned salt. Mix both.
Cut the chicken into slices, turn in the flour mixture + egg
disc Chicken breast cut into thin strips. Location Chicken in flour mix coating. Remove from the flour, tap off excess flour and turn in it egg. Put back in the flour for a second layer. Shake off excess flour.
Time to fry!
Location Chicken in hot oil Roast meat. Try not to overfill the pan! You may need to make two or three batches. Fry the chicken for 3-4 minutes per side or until the color is golden brown. Place on paper towels to drain. Sprinkle with something Salt. Keep in the warm oven until ready to eat.
Assemble the wraps
Location chicken pieces on a tortilla. Top with lettuce, tomato And ranch dressing. Roll up and serve!
Pro tip: This recipe used store-bought ranch dressing, which is perfectly fine. If you have the time and want to make some homemade ranch dressing, try my High Protein Ranch Dressing or my Buttermilk Ranch Dressing.
Save chicken wraps
Store leftover chicken wraps in the refrigerator, wrapped in plastic or a ziplock bag. You can also store everything separately in airtight containers and put them together when you want to eat them again. Microwave the chicken in short increments until cooked through. I like to toss the chicken in my air fryer to reheat – it really turns out crispy!
More wrap recipes to try!
I hope you enjoy this easy chicken wrap idea and add it to your menu this week! I’d love to hear what you add to your chicken wraps in the comments! Have a nice day, friends! 🙂
Crispy chicken ranch wraps
Crispy Chicken Wraps tempt your taste buds with crispy chicken, tortilla, fresh, chilled veggies, and creamy ranch dressing.
Remember, if you put chicken in the oil and nothing happens, it’s too cold. If you put chicken in the oil and it sizzles violently, it’s too hot. When it comes to frying, you need to find a good balance between these two.
Calories: 353kcal | Carbohydrates: 48G | Protein: 27G | Fat: 7G | Saturated Fatty Acids: 2G | Cholesterol: 104mg | Sodium: 854mg | Potassium: 1137mg | Fiber: 8thG | Sugar: 12G | Vitamin A: 2813IU | Vitamin C: 18mg | Calcium: 148mg | Iron: 5mg