Quick Crispy Chicken Wrap
Ingredients:
2 boneless, skinless chicken breasts, sliced into strips
1 cup buttermilk
1 cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
2 cups vegetable oil (for frying)
4 large flour tortillas
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup shredded cheddar cheese
1/4 cup ranch or garlic aioli dressing
Optional: pickles, red onions, or jalapeños for extra flavor
Directions:
Marinate the chicken strips in buttermilk for at least 30 minutes (up to overnight).
In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper.
Heat vegetable oil in a skillet over medium-high heat until hot and shimmering.
Dredge marinated chicken in seasoned flour and shake off excess.
Fry chicken strips in batches for 3–5 minutes per side or until golden brown and cooked through.
Remove and drain on paper towels.
Warm tortillas in a dry skillet or microwave.
Assemble each wrap: layer lettuce, tomatoes, cheese, and fried chicken on each tortilla.
Drizzle with ranch or garlic aioli and add any optional toppings.
Roll tightly into a wrap and serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 480 kcal | Servings: 4 servings