Crispy Chicken Snack Wraps with Buttermilk Ranch Dressing
1 lb chicken breast tenderloins
2 cups buttermilk
3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil (for frying)
8 small-sized tortillas
2 cups shredded lettuce
1 cup shredded cheese (cheddar or your favorite blend)
1/2 cup ranch dressing (store-bought or homemade)
In a bowl, combine buttermilk with garlic powder, onion powder, paprika, salt, and pepper. Mix well to create a seasoned buttermilk marinade.
In a separate bowl, whisk together flour and cornstarch. Add the same seasonings as in the buttermilk mixture (garlic powder, onion powder, paprika, salt, and pepper). This creates a seasoned flour coating for the chicken.
Dip each chicken tenderloin into the buttermilk mixture, ensuring it’s well coated. Allow excess buttermilk to drip off.
Next, coat the chicken in the seasoned flour mixture. Press the flour mixture onto the chicken to ensure a crispy coating. Dip the coated chicken back into the buttermilk and then again into the flour mixture for a second coating. Place the coated chicken on a plate and let it sit for 10-15 minutes. This helps the coating adhere better during frying.
While the chicken is resting, heat vegetable oil in a frying pan over medium-high heat. Fry the chicken until golden brown and cooked through, approximately 4-5 minutes per side. Ensure the internal temperature reaches 165°F (74°C).
Once the chicken is cooked, remove it from the oil and let it drain on a paper towel-lined plate.
Warm the tortillas according to package instructions.
Assemble the wraps: Place a tortilla on a flat surface, add a layer of shredded lettuce, followed by a few pieces of crispy chicken. Sprinkle shredded cheese on top and drizzle with ranch dressing.
Fold the sides of the tortilla over the filling, then roll it up tightly to form a wrap.
Repeat with the remaining ingredients.
Serve immediately, and enjoy your delicious homemade crispy chicken snack wraps with buttermilk ranch dressing!
Q1: Can I prepare the chicken in advance and reheat it for the wraps?
Yes, you can. To maintain the crispiness, reheat the chicken in a preheated oven at 350°F (175°C) for about 10 minutes. Alternatively, you can use an air fryer for a few minutes until heated through.
Q2: Can I use a different type of cheese in the wraps?
Absolutely! Feel free to use your favorite cheese or a blend of cheeses. Monterey Jack, Colby, or pepper jack can be great alternatives.
Q3: Is there a substitute for buttermilk if I don’t have it on hand?
You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using in the recipe.
Q4: Can I bake the chicken instead of frying for a healthier option?
Yes, you can bake the chicken at 400°F (200°C) for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). Spray the coated chicken with cooking spray before baking to help achieve a crispy texture.
Q5: Can I customize the toppings in the wraps?
Absolutely! Get creative with your toppings. Sliced tomatoes, avocado, red onion, or even a drizzle of hot sauce can add extra flavor and freshness.
Q6: How long will the ranch dressing stay fresh if I make it from scratch?
Homemade ranch dressing can be refrigerated for up to one week. Make sure to store it in an airtight container.
Q7: Can I use whole wheat tortillas for a healthier option?
Yes, whole wheat tortillas are a great choice for a healthier alternative. They add a nutty flavor and extra fiber to the wraps.
Q8: Can I make the wraps ahead of time for a party or lunchbox?
While it’s best to assemble the wraps just before serving to maintain the crispiness, you can prepare all the components (cooked chicken, shredded lettuce, cheese, and ranch dressing) separately and assemble them right before serving.
Q9: How can I make the ranch dressing from scratch?
To make homemade ranch dressing, combine 1 cup mayonnaise, 1/2 cup buttermilk, 1 tablespoon chopped fresh parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined.
Q10: Are these wraps suitable for a gluten-free diet?
You can make the recipe gluten-free by using a gluten-free flour blend and ensuring that the other ingredients are gluten-free as well. Additionally, use gluten-free tortillas.