Ingredients
Scale
- Chicken tenders: 1 pound
- Ranch dressing: 1/2 cup
- Cheddar cheese, shredded: 1 cup
- Flour tortillas (small, burrito size): 6
- Panko breadcrumbs: 1 cup
- Egg: 1 large
- Vegetable oil: 1/4 cup
- Lettuce, shredded: 1 cup
Instructions
- Step 1: Cut the chicken tenders into bite-sized pieces. In a shallow dish, whisk the egg. In another shallow dish, place the panko breadcrumbs. Dip each piece of chicken in the egg, then dredge in the panko breadcrumbs, ensuring they are fully coated.
- Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Carefully add the breaded chicken pieces to the hot oil in a single layer. Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
- Step 3: Warm the tortillas according to package instructions (microwave or dry skillet).
- Step 4: Spread a thin layer of ranch dressing on each tortilla.
- Step 5: Top with shredded lettuce, cooked crispy chicken pieces, and shredded cheddar cheese.
- Step 6: Wrap tightly and serve immediately. You can secure the wrap with a toothpick if desired.
Notes
- For best flavor, store any leftover wraps in the fridge individually wrapped in plastic wrap to prevent the tortillas from getting soggy.
- Reheat leftover wraps in a dry skillet over medium-low heat, flipping occasionally, for a crispy tortilla and warm filling.
- Serve these wraps with a side of your favorite dipping sauce, like extra ranch, BBQ sauce, or honey mustard for added flavor.
- To prevent the chicken from sticking, make sure your skillet is hot before adding the breaded chicken and don't overcrowd the pan!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American