Description
These Fried Chicken Wraps with Homemade Ranch Dressing combine crispy, golden-brown chicken strips with fresh vegetables and creamy homemade ranch, all wrapped in whole wheat tortillas. Perfect for a quick and satisfying meal, these wraps offer a delightful mix of textures and flavors, ideal for lunch or dinner.
Ingredients
Scale
For the Ranch Dressing
- Ranch dressing (to taste)
For the Chicken
- 3 chicken breasts
- 2 eggs
- Flour (for dredging, quantity as needed)
- 1/2 teaspoon garlic powder
- Italian breadcrumbs (quantity as needed)
- Salt and pepper (a couple pinches each)
- 1/3 cup peanut oil
For the Wraps
- 4-6 whole wheat wraps
- One dozen cherry tomatoes, halved
- 1/4 head iceberg lettuce, shredded
- 1 avocado, sliced
Instructions
- Prepare Ranch Dressing: Make the homemade ranch dressing ahead of time if possible to allow flavors to blend well. Keep it refrigerated until ready to use.
- Prepare Vegetables: Slice the cherry tomatoes in halves, slice the avocado, and shred the iceberg lettuce finely for a fresh and crisp wrap filling.
- Beat Eggs: Crack the eggs into a bowl and whisk them thoroughly with a fork to prepare for dredging the chicken.
- Prepare Breadcrumbs: Pour Italian breadcrumbs into a separate bowl, starting with a small amount and adding more if necessary to coat the chicken evenly.
- Prepare Flour Mixture: In another bowl, add flour and season it with garlic powder, salt, and pepper. Mix well for dredging the chicken.
- Slice Chicken: Trim any fat from the chicken breasts and cut them into strips. Optionally, butterfly the chicken breasts first to make cutting easier and ensure even cooking.
- Dredge Chicken: Coat the chicken strips first in the seasoned flour, then dip them in the beaten eggs, and finally coat evenly with the Italian breadcrumbs.
- Heat Oil: Heat the peanut oil in a skillet over medium-high heat. Test if the oil is hot by dropping a little flour in; it should sizzle immediately.
- Fry Chicken: Add the breaded chicken strips to the hot oil, working in batches if necessary to avoid overcrowding. Cook for 2-4 minutes per side until the chicken is golden brown and cooked through.
- Drain Chicken: Remove the cooked chicken strips from the skillet and place them on plates lined with paper towels to absorb any excess oil.
- Assemble Wraps: Lay out the wraps and add shredded lettuce, sliced avocado, halved cherry tomatoes, and the crispy fried chicken strips. Drizzle each wrap generously with homemade ranch dressing before rolling up and serving.
Notes
- Butterflying the chicken breasts before cutting helps achieve even cooking of the strips.
- Letting the ranch dressing chill for a few hours enhances the flavor.
- Make sure the oil is hot enough before frying to yield a crispy crust and prevent greasy chicken.
- Using whole wheat wraps adds fiber and nutrients for a healthier wrap option.
- Work in batches while frying to maintain oil temperature and avoid soggy chicken.
