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To make delicious crispy chicken ranch wraps, gather these simple ingredients: - 2 large chicken breasts, cut into strips - 1 cup buttermilk (or regular milk) - 1 cup all-purpose flour - 1 cup breadcrumbs (panko for extra crunch) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 4 large tortillas (flour or whole wheat) - 1 cup ranch dressing - 1 cup shredded lettuce - 1 cup diced tomatoes - 1 cup shredded cheese (cheddar or your choice) - Olive oil for frying You can customize your wraps for a fun twist. Try these ideas: - Swap chicken for turkey or shrimp for a different taste. - Use Greek yogurt instead of ranch for a tangy kick. - Try different cheeses like pepper jack or feta for added flavor. - Add sliced avocado or bell peppers for extra crunch and nutrition. If you're missing an ingredient, don’t worry! Here are some easy substitutes: - Use regular milk if you don’t have buttermilk. - Almond flour or gluten-free breadcrumbs work well for a gluten-free wrap. - For a lighter option, use lettuce leaves instead of tortillas. - Replace ranch dressing with any favorite dressing like blue cheese or Caesar. {{ingredient_image_1}} Start by cutting your chicken breasts into strips. This size helps them cook fast. Place the strips in a bowl. Cover them with buttermilk. Let them soak for at least 30 minutes. This step makes the chicken tender and adds flavor. While the chicken marinates, prepare your coating. In one shallow dish, mix all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper. In another dish, add breadcrumbs. After marinating, take each strip out of the buttermilk. Let the excess drip off. First, dip the chicken into the flour mix. Then, roll it in the breadcrumbs. Press down gently so it sticks well. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken strips. Fry them in batches for about 5-7 minutes on each side. Look for a golden brown color. When done, drain the chicken on paper towels. This step keeps them crispy. Once cooked, your chicken is ready to go into the wraps! To get that perfect crunch, use panko breadcrumbs. They add extra crispness. Make sure to press the breadcrumbs onto the chicken well. This helps them stick. Fry the chicken in hot oil. Too cool oil will make it soggy. Aim for medium-high heat. Cook each piece for about 5-7 minutes until golden brown. Drain on paper towels to keep them crispy. For more flavor, add spices to the flour mix. Try cayenne for heat or dried herbs for a fresh taste. You can also use seasoned breadcrumbs. They give a nice boost to the chicken. Consider adding some garlic powder to the ranch dressing. This adds a nice kick that pairs well with the wraps. Serve your wraps with extra ranch on the side. This makes for a tasty dip. You can also add some sliced cucumbers or carrots. They add crunch and freshness. For a fun twist, serve with sweet potato fries. They complement the wraps perfectly. Enjoy these wraps at a picnic or game day. They are easy to share and always a hit! Pro Tips Marinate for Tenderness: The longer you marinate the chicken in buttermilk, the more tender and flavorful it will be. Aim for at least an hour for best results. Double-Dip for Extra Crunch: For an even crunchier coating, after the first dip in flour and breadcrumbs, dip the chicken strips back into the buttermilk and then into the breadcrumbs again. Temperature Check: Ensure the oil is hot enough before frying. A good test is to drop a small piece of bread in; if it sizzles and browns in about 60 seconds, the oil is ready. Wrap It Right: When rolling your wraps, make sure to tuck in the sides as you go to prevent the filling from spilling out during eating. {{image_2}} You can make crispy chicken ranch wraps healthier by making a few simple swaps. Use whole wheat tortillas instead of regular ones for more fiber. Instead of frying, try baking the chicken strips. Coat them lightly with olive oil and bake at 425°F for 20-25 minutes. This method keeps the crunch without the extra fat. You can also substitute ranch dressing with Greek yogurt or a light vinaigrette. This adds flavor and cuts calories. If you want a vegetarian option, replace chicken with crispy tofu or tempeh. Marinate the tofu in the same buttermilk mixture, then coat and fry it just like the chicken. You can also use roasted vegetables like zucchini or bell peppers for a tasty twist. They add great flavor and texture to your wraps. For added protein, consider adding chickpeas or black beans. You can easily change the flavor of your wraps. Spice up the ranch dressing with hot sauce or chili powder for a kick. Add avocado for creaminess and extra flavor. You can also mix in different herbs, like cilantro or dill, to give your wraps a fresh taste. Experiment with different cheeses, too. Try pepper jack for heat or feta for a tangy twist. These adjustments can make your wraps exciting and new every time! To keep your crispy chicken ranch wraps fresh, wrap them tightly in foil or plastic wrap. This helps keep the wraps from drying out. Place the wrapped wraps in an airtight container. Store them in the fridge for up to three days. Enjoy them cold or warm them up later. To reheat your wraps, use a skillet over medium heat. Place the wrap in the skillet and cook for about 3-4 minutes on each side. This keeps the wrap crispy. You can also use the microwave. Heat each wrap for 30 seconds, then check if it’s warm enough. If not, heat for another 15 seconds. If you want to save the wraps for later, freezing is a great option. First, let the wraps cool completely. Then, wrap each one in plastic wrap. After that, place them in a freezer-safe bag. Label the bag with the date. You can freeze them for up to three months. When ready to eat, thaw overnight in the fridge before reheating. The best way to marinate chicken is with buttermilk. Buttermilk keeps the chicken moist and tender. It adds flavor too. Soak the chicken strips in buttermilk for at least 30 minutes. This process helps the chicken absorb the flavors well. If you're short on time, you can use regular milk. However, buttermilk gives a richer taste. Yes, you can grill the chicken instead of frying it. Grilling gives the chicken a nice smoky flavor. It can also make the wraps a bit healthier. Just make sure to cook the chicken until it's golden brown. Use medium heat to avoid burning. Also, keep an eye on the chicken to ensure it cooks through. The best ranch dressing for wraps is your favorite store-bought brand or homemade. A creamier ranch adds richness to the wrap. You can also try a spicy ranch for an extra kick. If you're looking for a lighter option, choose a reduced-fat ranch. The choice depends on your taste and what you have on hand. To make wraps ahead of time, prepare all the ingredients first. Cook the chicken and let it cool. Assemble the wraps but do not cut them yet. Wrap each one in plastic wrap or foil. Store them in the fridge for up to 2 days. When ready to eat, cut and serve. This keeps them fresh and easy to grab. In this post, we explored the right ingredients for chicken wraps, including substitutes and variations. We covered step-by-step cooking methods, tips for a crispy texture, and storage ideas. Each section aimed to give you the tools for perfect wraps. By following these guidelines, you can make the ideal chicken wrap for any occasion. Enjoy experimenting with flavors and techniques to make it your own! Happy cooking!

Crispy Chicken Ranch Wraps

Delicious wraps filled with crispy chicken, fresh vegetables, and ranch dressing.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 2 large chicken breasts, cut into strips
  • 1 cup buttermilk (or regular milk)
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs (panko for extra crunch)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 4 large tortillas (flour or whole wheat)
  • 1 cup ranch dressing
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheese (cheddar or your choice)
  • for frying olive oil

Instructions
 

  • Marinate Chicken: Place the chicken strips in a bowl and cover them with buttermilk. Let them marinate for at least 30 minutes to tenderize and add flavor.
  • Prepare Coating: In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper. In another shallow dish, add the breadcrumbs.
  • Coat Chicken: Remove the chicken strips from the buttermilk, allowing excess to drip off. Dip each strip into the flour mixture, then into the breadcrumbs, pressing to adhere well.
  • Fry Chicken: In a large skillet, heat olive oil over medium-high heat. Fry the chicken strips in batches until golden brown and crispy, about 5-7 minutes per side. Remove and drain on paper towels.
  • Assemble Wraps: Lay a tortilla flat and spread 2 tablespoons of ranch dressing in the center. Add a handful of shredded lettuce, diced tomatoes, shredded cheese, and a few crispy chicken strips on top.
  • Wrap It Up: Fold the sides of the tortilla inward, then roll from the bottom to the top tightly, encasing the filling.
  • Serve: Cut the wraps in half diagonally and serve with extra ranch dressing on the side for dipping.

Notes

For extra crunch, use panko breadcrumbs.
Keyword chicken, crispy, ranch, wraps