Crispy Chicken Ranch Wrap
This crispy chicken ranch wrap is the lunch that never gets old. Golden, crunchy chicken tenders, cool ranch dressing, crisp lettuce, and juicy tomato are rolled up in a soft tortilla. It is easy to make, easy to carry, and easy to love.
It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.
Why You’ll Love This Recipe
- Crunchy chicken with cool, creamy ranch
- Ready in 30 minutes
- Perfect for lunchboxes and picnics
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
- 4 large flour tortillas
- 1/2 cup ranch dressing
- 1 cup shredded lettuce
- 1 tomato, thinly sliced
- 1/2 cup shredded cheddar cheese
How to Make It
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with garlic powder, onion powder, paprika, salt, and pepper in the third.
- Dip each chicken strip in flour, then egg, then panko, pressing the crumbs on so they stick.
- Heat the oil in a large skillet over medium-high heat. Fry the chicken strips in batches for 3 to 4 minutes per side, until golden and cooked through. Drain them on paper towels.
- Warm the tortillas in a dry skillet for 30 seconds per side.
- Spread ranch dressing down the center of each tortilla. Add chicken strips, lettuce, tomato, and cheddar.
- Fold in the sides, roll the wrap up tightly, and cut it in half on a diagonal. Serve right away.
Pro Tips
- Do not crowd the pan. Fry the chicken in batches so the crumbs stay crisp.
- Let the chicken rest for 2 minutes after frying so the coating sets.
- For a lighter version, bake the coated strips at 425°F for 18 minutes, flipping once.
Serving Suggestions
Serve with extra ranch for dipping, plus carrot sticks and a side of fruit. They also pair well with a cup of tomato soup.
Frequently Asked Questions
Can I use frozen chicken tenders?
Yes. Bake them following the package directions, then slice and roll them into the wraps.
Can I make these ahead?
Cook the chicken up to 1 day ahead and refrigerate it. Assemble the wraps just before eating so the tortillas stay soft.
What can I use instead of ranch?
Honey mustard, barbecue sauce, or a spicy mayo all work well.
Crispy Chicken Ranch Wrap
Prep: 15 min Cook: 15 min Total: 30 min Servings: 4
Nutrition (estimate): About 560 calories, 40 g protein, 44 g carbohydrates, 25 g fat per wrap.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
- 4 large flour tortillas
- 1/2 cup ranch dressing
- 1 cup shredded lettuce
- 1 tomato, thinly sliced
- 1/2 cup shredded cheddar cheese
Instructions
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with garlic powder, onion powder, paprika, salt, and pepper in the third.
- Dip each chicken strip in flour, then egg, then panko, pressing the crumbs on so they stick.
- Heat the oil in a large skillet over medium-high heat. Fry the chicken strips in batches for 3 to 4 minutes per side, until golden and cooked through. Drain them on paper towels.
- Warm the tortillas in a dry skillet for 30 seconds per side.
- Spread ranch dressing down the center of each tortilla. Add chicken strips, lettuce, tomato, and cheddar.
- Fold in the sides, roll the wrap up tightly, and cut it in half on a diagonal. Serve right away.
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