Crispy Chicken Ranch Wrap
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1½ cups Panko breadcrumbs
- Spices: garlic powder, onion powder, paprika, cayenne pepper
- 4 large flour tortillas
- ½ cup ranch dressing
- Fresh veggies: lettuce, tomato, shredded cheese
- Instructions:
Instructions
- Instructions:
- Pound chicken breasts to ½-inch thickness and pat dry.
- Set up three bowls: one with seasoned flour, one with whisked eggs, and one with Panko breadcrumbs.
- Dredge chicken in flour, dip in egg wash, then coat with breadcrumbs; refrigerate for 15-20 minutes.
- Heat oil in a skillet at 350°F (175°C) and fry chicken for 4–6 minutes per side until golden brown. Alternatively, bake at 400°F (200°C) for about 20–25 minutes.
- Once cooked, let rest before slicing into strips.
- Warm tortillas and assemble wraps by spreading ranch dressing on each tortilla; add chicken strips, lettuce, tomato, and cheese.
- Roll tightly and serve immediately.
- Helpful Notes:
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 2g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 165mg
Find it online: https://simplefoodplan.com/crispy-chicken-ranch-wrap-2/