Description
A deliciously easy recipe for crispy chicken wraps that are perfect for a quick meal.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil (for frying)
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/2 cup ranch dressing
Instructions
- Begin by marinating the chicken. In a bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
- After marinating, remove the chicken from the buttermilk and let any excess drip off. In a shallow dish, mix the flour with a pinch of salt and pepper. In another shallow dish, place the panko breadcrumbs.
- Dredge each chicken breast in the flour mixture, shaking off any excess. Then dip it back into the buttermilk briefly, followed by coating it in the panko breadcrumbs, pressing gently to adhere.
- In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken breasts. Cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and let drain on paper towels.
- While the chicken is resting, warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
- To assemble the wraps, slice the crispy chicken into strips. Place a tortilla on a flat surface, add a handful of shredded lettuce, diced tomatoes, a portion of chicken strips, shredded cheddar cheese, and drizzle with ranch dressing.
- Roll the tortilla tightly, folding in the sides as you go to secure the filling. Repeat with the remaining tortillas and ingredients.
- Serve immediately, or wrap in foil for a portable meal.
Notes
- For a healthier option, bake the breaded chicken at 400°F for 20-25 minutes instead of frying.
- Add sliced avocado or jalapeños for an extra kick and creaminess in your wrap.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 550
- Sugar: 0g
- Sodium: 0mg
- Fat: 30g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 0mg