Go Back
Crispy Chicken Ranch Wraps have emerged as a beloved staple for those who appreciate quick, flavorful meals that cater to a variety of settings. Whether you’re feeding a hungry family after a busy day, planning a delightful picnic, or prepping meals for the week ahead, these wraps are the perfect solution. Their appeal lies not only in their ease of preparation but also in the delightful medley of flavors that come together in each bite. The crispiness of the chicken, paired with the creamy ranch dressing and fresh greens, creates a satisfying dish that is both comforting and refreshing.

Crispy Chicken Ranch Wraps

Discover the irresistible Crispy Chicken Ranch Wraps, a perfect choice for quick weeknight meals or delightful picnics. This easy recipe combines marinated chicken, crunchy panko breadcrumbs, and fresh greens, all wrapped in a tortilla for a tasty treat. Customize your wraps with diverse toppings and sauces to suit your taste preferences. Great for meal prepping or enjoying on the go, these wraps are both comforting and refreshing. Get ready to impress your family with this delicious dish!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

½ tsp black pepper

½ tsp dried oregano

½ tsp cayenne pepper (optional, for heat)

Vegetable oil (for frying)

4 large flour tortillas

1 cup shredded cheddar cheese

1 cup mixed greens (like spinach, lettuce, or arugula)

½ cup cherry tomatoes, halved

½ cup ranch dressing

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Marinate the Chicken: In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, oregano, and cayenne pepper. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best results.

    Prepare Breading Station: Set up a breading station by placing the flour in one shallow dish, the panko breadcrumbs in another, and a pinch of salt and pepper mixed into the breadcrumbs.

      Bread the Chicken: Remove the marinated chicken from the refrigerator. Dredge each chicken breast in flour, making sure to shake off any excess. Dip into the buttermilk mixture again, then coat with panko breadcrumbs, pressing gently to ensure the breadcrumbs stick well.

        Fry the Chicken: In a large skillet, heat vegetable oil over medium-high heat until shimmering. Carefully add the breaded chicken breasts (you may need to do this in batches). Cook for about 5-7 minutes per side, or until golden brown and the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken and let it drain on a paper towel-lined plate.

          Assemble the Wraps: Lay out a tortilla on a clean surface. Spread a generous amount of ranch dressing across the center. Place a layer of mixed greens, followed by sliced crispy chicken, cherry tomatoes, and shredded cheddar cheese.

            Wrap It Up: Fold in the sides of the tortilla, then tightly roll it up from the bottom to the top, securing all the fillings inside. Repeat with the remaining tortillas.

              Optional Grilling: For an extra touch, heat a skillet over medium heat. Place the wraps seam-side down and grill for 2-3 minutes on each side until slightly crispy and golden.

                Serve: Cut the wraps in half at a diagonal and garnish with fresh cilantro or parsley if desired. Serve with additional ranch dressing on the side for dipping.

                  Prep Time, Total Time, Servings: 20 min | 1 hr | 4 servings