Crispy Chicken Ranch Wraps

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Guys, we need to have a little heart to heart. I want to do a half marathon next saturday. This half marathon is something I’ve been wanting to do for a while {since before I got pregnant with my daughter}. However, I ran part of the course on Wednesday and it sucked. Like beyond sucked. Like 7 miles of hills sucked. {Hills that have no recovery–meaning hardly any downhill at all!} I think I would be glad I ran it, but it would be awful. What do I do? I’m torn…..maybe I should sign up for the 10k and call it good? Agh!

Anyways…

Today, I thought I would post a casual and easy dinner that everyone seems to like: Crispy Chicken & Ranch Wraps. This seems to be a common thing you see a lot at restaurants, but making them yourself is not only cheaper, but you get to choose exactly what ingredients you use. One of the reasons I like cooking at home. 🙂

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. Seriously. Give it a try!

So, the most time consuming part of this recipe is making the chicken. It takes a little extra attention, but is still easy enough to do for a novice home cook. 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.

The only thing you need to be careful of is the frying. I used a saute pan with high sides that was filled half way up with vegetable oil on medium heat. I didn’t use a thermometer, however, typical frying is done between 350-375 degrees. 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, its 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.

I think that’s all the info you need to rock these out in your kitchen. Oh wait- if you are using frozen chicken, defrost those suckers 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!

Ok, you’re good to go.

Happy Weekend!

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Crispy Chicken Ranch Wraps

Crispy Chicken Ranch Wraps will tempt your taste buds with crunchy chicken, chewy tortilla, fresh cold vegetables, and creamy ranch dressing.

servings 6 servings

Prep Time 25 mins

Cook Time 15 mins

Total Time 40 mins

Ingredients

For the chicken-

• ▢ 1 lb chicken breasts {I used two large}
• ▢ 1 cup all purpose flour
• ▢ 1 1/4 teaspoons seasoning salt {such as Lawry's}, divided
• ▢ 1/2 teaspoon black pepper
• ▢ 1/2 teaspoons garlic powder
• ▢ 2 eggs
• ▢ 3 tablespoons milk
• ▢ oil for frying such as vegetable or peanut oil

for the wraps-

• ▢ 2 roma tomatoes sliced
• ▢ 4 large leafs lettuce
• ▢ ranch dressing
• ▢ 6 medium flour tortillas {8 inch}

US Customary - Metric

Instructions

• Pour frying oil into a deep skillet until half way full. Preheat to 350-375 degrees {around medium heat}.
• Using two shallow dishes, prepare dredging station: fill one with flour, 1 teaspoon seasoning salt, pepper and garlic powder and the other with eggs, milk 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 over crowd the pan! You may have to do two or three batches. {Remember: If you put chicken into the oil and nothing happens, its 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.} 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!

Nutrition

Calories: 353kcal | Carbohydrates: 48g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 104mg | Sodium: 854mg | Potassium: 1137mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2813IU | Vitamin C: 18mg | Calcium: 148mg | Iron: 5mg

Course: Dinner

Cuisine: American

Keyword: chicken ranch wraps