This delicious wrap combines crispy chicken, fresh crunchy vegetables, and a creamy homemade ranch dressing all wrapped up in a soft tortilla. Ideal for lunch, dinner, or even as a packed lunchbox idea, this recipe is a must-try for anyone craving a savory chicken meal that can be prepared in no time.
Ingredients
Scale:
1 pound chicken breast, cut into strips
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
Oil for frying
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon ranch seasoning mix
1 tablespoon fresh chives, chopped
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
4 large flour tortillas
1 cup romaine lettuce, shredded
1 cup tomatoes, diced
1 cup cucumber, thinly sliced
1/2 cup shredded cheese (cheddar or mozzarella)
Instructions
In a bowl, combine the chicken strips and buttermilk. Allow the chicken to marinate for at least 30 minutes in the refrigerator.
In a separate bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
Remove the chicken from the buttermilk and let the excess drip off. Dredge each strip in the flour mixture, ensuring it is fully coated.
In a large skillet over medium-high heat, add enough oil to cover the bottom of the pan. Heat until shimmering, about 350°F (175°C).
Carefully place the coated chicken strips in the hot oil. Fry in batches for about 5-7 minutes, flipping once, until golden brown and cooked through.
In a bowl, combine mayonnaise, sour cream, ranch seasoning mix, chives, dill, and lemon juice. Whisk until smooth.
Take a tortilla and spread a generous amount of ranch dressing on it. Layer with lettuce, tomatoes, cucumber, crispy chicken, and cheese.
Fold in the sides of the tortilla and roll tightly from the bottom up to secure all the fillings.
Slice each wrap in half at an angle and serve immediately with extra ranch dressing on the side.
