This post may contain affiliate sales links. Please read my disclosure policy.
Crispy Chicken Wraps are loaded with crispy seasoned chicken, lettuce, tomatoes, and a hefty drizzle of ranch dressing, all rolled up in a soft, chewy tortilla. Enjoy these as a snack by themselves, or pair with fresh coleslaw or air fryer Sweet Potato Fries for lunch or dinner!
Why You’ll Love Making These
I love these for many reasons but mostly because the combo of crunchy, salty chicken, with the chewy tortilla, the cold fresh veggies and the creamy dressing is hard to beat. They taste pretty awesome and you can change it to how you like it. I’ve seen these on many chain restaurant menus and I’ve even had a few here and there, but they don’t come close to the homemade version. These are totally customizable too! If you don’t like tomatoes, don’t add them. Add another veggie like cucumber slices, bell pepper, pickles, or spinach. Add in some bacon! Whatever you think will be tasty! Seriously. Give it a try!
I’ve had a few questions asked by readers so I thought I would answer some here, because maybe you’re wondering the same thing!
What kind of tortilla should I use?
For this recipe, I used a high fiber flour tortilla. Whole wheat, low carb, spinach herb or just plain flour wraps would all work well. Ultimately the choice is yours as to what type of tortilla you want to use.
Can I use partially frozen chicken?
If you are using frozen chicken, defrost them COMPLETELY before coating and frying. Your oil will start bubbling and spitting and you will most likely get burned. It’s kind of a buzz-kill. So defrost your chicken!
How many wraps does this recipe make?
I was able to make 6 wraps out of the 1 pound of chicken the recipe calls for, but that depends on how thin you make your slices and how much you add to each wrap. If you like more chicken in the wraps or need to feed more people, you might want to double the recipe.
How to Make Crispy Chicken Wraps
The most time consuming part of this recipe is making the chicken. It takes a little extra attention, but is still easy enough for even a novice home cook to do. Let me break it down for you:
- (1) Preheat your oil on the stove.
- (2) Make two dredging stations – one for eggs, one for flour
- (3) Slice your chicken into strips and dredge is said stations
- (4) Fry the chicken strips.
See? Not so daunting.
For full recipe details, including ingredients needed and measurements, see the printable recipe card down below. Here is step by step what you can expect when making these crispy chicken wraps:
Heat Frying Oil
Pour frying oil into a deep skillet until half way full. Preheat to 350-375° F.
Pro Tip: I used a sauté pan with high sides that was filled half way up with neutral oil on medium heat. I didn’t use a thermometer; however, typical frying is done between 350-375° F. I knew it was at the right temperature because when I put the chicken into the pan, it sizzled lightly. If you put chicken into the oil and nothing happens, it’s too cold. If you put chicken into the oil and it sizzles violently, it’s too hot. You need to find a happy medium between those two for frying. It takes a little practice because every stove is different, but I have confidence you can do it.
Prep Dredging Station
Using two shallow dishes, prepare dredging station: fill one with flour, 1 teaspoon seasoning salt, pepper and garlic powder and the other with eggs and remaining 1/4 teaspoon seasoning salt. Mix both.
Slice Chicken, Dredge in Flour Mixture + Egg
Slice chicken breasts into thin strips. Place chicken into flour mixture to coat. Remove from flour, shaking off any excess and coat in egg. Place back into the flour for a second coat. Shake off any excess flour.
Time to Fry!
Place chicken into hot oil to fry. Try not to overcrowd the pan! You may have to do two or three batches. Fry chicken 3-4 minutes per side or until golden in color. Remove onto paper towels to drain. Sprinkle with some salt. Store in warm oven until ready to eat.
Assemble the Wraps
Place chicken pieces onto a tortilla. Top with lettuce, tomato and ranch dressing. Roll up and serve!
Pro Tip: Store-bought ranch dressing was used for this recipe and totally fine to use. If you have the time and want to make a homemade ranch, try my High Protein Ranch Dressing or my Buttermilk Ranch Dressing.
Storing Chicken Wraps
Store any leftover chicken wraps in the fridge, wrapped in plastic or a zip top bag. You can also store everything separately in airtight containers and assemble when you’re ready to eat them again. Reheat the chicken in the microwave in short bursts of time until heated through. I like to toss the chicken in my air fryer to reheat–it really crisps the chicken back up!
More Wrap Recipes to Try!
I hope you like this easy chicken wrap idea and add it to your menu this week! I would love to hear in the comments what you add to your chicken wraps! Have a great day, friends! 🙂
Crispy Chicken Ranch Wraps
for the chicken-
- Pour frying oil into a deep skillet until half way full. Preheat to 350-375° F.
- Using two shallow dishes, prepare dredging station: fill one with flour, 1 teaspoon seasoning salt, pepper and garlic powder and the other with eggs and remaining 1/4 teaspoon seasoning salt. Mix both.
- Slice chicken breasts into thin strips. Place chicken into flour mixture to coat. Remove from flour, shaking off any excess and coat in egg. Place back into the flour for a second coat. Shake off any excess flour and place into hot oil to fry. Try not to overcrowd the pan! You may have to do two or three batches. Fry chicken 3-4 minutes per side or until golden in color. Remove onto paper towels to drain. Sprinkle with some salt. Store in warm oven until ready to eat.
- To assemble the wraps, place chicken pieces onto a tortilla. Top with lettuce, tomato and ranch dressing. Roll and eat!