Ingredients
Scale
- Chicken tenders: 2-3
- Ranch dressing: 2 tablespoons
- Shredded cheddar cheese: 1/4 cup
- Lettuce, shredded: 1/2 cup
- Flour tortillas (small, burrito size): 2
- Panko breadcrumbs: 1/2 cup
- Vegetable oil: For frying
- Paprika: 1/2 teaspoon
Instructions
- Step 1: Prepare the chicken. If using pre-cooked chicken tenders, simply warm them. If cooking from raw, dredge the chicken tenders in flour, then dip in a beaten egg, and finally coat thoroughly with panko breadcrumbs mixed with paprika.
- Step 2: Fry the chicken. Heat vegetable oil in a pan over medium heat. Fry the breaded chicken tenders until golden brown and cooked through, about 3-5 minutes per side. Remove from pan and place on a paper towel-lined plate to drain excess oil. Cut into bite sized pieces.
- Step 3: Warm the tortillas. Lightly warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
- Step 4: Assemble the wraps. Spread about 1 tablespoon of ranch dressing on each tortilla. Layer with shredded lettuce, shredded cheddar cheese, and the fried chicken pieces.
- Step 5: Wrap and serve. Fold in the sides of the tortilla, then roll up tightly. Serve immediately for the best crispy texture.
Notes
- Store leftover wraps in the refrigerator, but be aware the tortillas will soften over time.
- For a quick reheat, try air-frying the assembled wrap for a few minutes to restore some crispiness.
- Serve these wraps with a side of extra ranch for dipping or a fresh veggie platter for balance.
- Don't overcrowd the pan when frying; cook the chicken in batches to maintain oil temperature and achieve maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American