Description
Golden panko-crusted chicken strips with fresh toppings and ranch dressing wrapped in warm flour tortillas. Ready in 30 minutes.
Ingredients
1 lb boneless skinless chicken breasts, sliced into ½-inch strips
1 cup buttermilk
½ cup all-purpose flour
2 tbsp cornstarch
1 tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 cup panko breadcrumbs
Vegetable oil for frying (about ½ inch depth)
4 large flour tortillas (10-inch)
1 cup shredded lettuce
1 small tomato, diced
½ cup shredded cheddar cheese
4 tbsp ranch dressing
Instructions
1. Soak chicken strips in buttermilk for 15 minutes.
2. Whisk flour, cornstarch, paprika, garlic powder, salt, and pepper in a shallow bowl. Place panko in a second bowl.
3. Dredge each strip in flour mixture, dip back in buttermilk, then press into panko.
4. Heat ½ inch of oil in a large skillet to 350–360 °F. Fry strips in batches, 3–4 minutes per side, until golden brown and internal temperature reaches 165 °F.
5. Rest strips on a wire rack for 2 minutes. Slice larger strips in half.
6. Warm tortillas in a dry skillet 20 seconds per side. Layer lettuce, tomato, cheese, chicken, and ranch. Fold and roll tightly.
Notes
A thermometer helps maintain oil temperature for even browning.
Let chicken cool slightly before wrapping to preserve the crispy crust.
Place lettuce between the chicken and tortilla as a moisture barrier.
Store assembled wraps in foil in the refrigerator for up to 2 days.
Freeze cooked chicken strips only in a freezer bag for up to 2 months.
Reheat chicken strips in a 400 °F oven or air fryer for 5–7 minutes.
Nutrition
- Serving Size: 1 wrap
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg