These Crispy Chicken Snack Wraps are packed with flavor and perfect for a quick lunch or snack! The crispy fried chicken paired with a homemade ranch sauce, fresh lettuce, and cheese creates a deliciously satisfying wrap. Here’s a step-by-step guide to making them, along with some tips to make sure you get the best results.

par

Crispy Chicken Snack Wraps Recipe

Ingredients

For the Chicken:

  • 1.5 lbs chicken breast tenderloins (cut into thin strips)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup buttermilk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder

For the Ranch Sauce:

  • 1 cup mayonnaise
  • 1/3 cup buttermilk
  • 1 tbsp yellow mustard
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

For the Wraps:

  • Flour tortillas
  • Shredded lettuce
  • Shredded cheddar cheese
  • Shredded Monterey Jack cheese

Instructions

1. Make the Ranch Sauce:

  • In a small bowl, combine mayonnaise, buttermilk, yellow mustard, salt, black pepper, and garlic powder. Whisk until smooth and creamy, then set aside in the refrigerator to chill while you prepare the chicken.

2. Prepare the Chicken Coating:

  • In a shallow bowl, mix together flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper.
  • In a separate deep bowl, whisk together buttermilk, salt, black pepper, paprika, and garlic powder.

3. Bread the Chicken:

  • To add extra flakiness to the chicken coating, add 3 tablespoons of the wet mixture (from the buttermilk bowl) into the dry mixture. Stir until you get small clumps.
  • Dip each chicken strip into the wet mixture, then coat it in the dry mixture, repeating this process one more time to achieve a double coat. Allow any excess coating to drip off between dips.
  • Once breaded, place the chicken strips on a plate and let them rest for 10 minutes. This helps the coating adhere better during frying.

4. Fry the Chicken:

  • In a large frying pan, heat oil (about 1.5 to 2 inches deep) to 365°F.
  • Carefully add the breaded chicken strips in batches, frying for about 7-8 minutes or until golden and crispy, turning as needed for even browning. Drain on paper towels.

5. Assemble the Wraps:

  • Warm the flour tortillas slightly in the microwave to make them easier to wrap.
  • On each tortilla, layer shredded lettuce, shredded cheddar cheese, and Monterey Jack cheese.
  • Add a few pieces of the crispy chicken strips, then drizzle with the ranch sauce.
  • Wrap up the tortilla tightly, folding in the ends to secure the filling. Enjoy warm!

Tips for Success

  • Extra Crispy Coating: Adding cornstarch and baking powder to the flour mixture helps create a light, crispy texture. The double coating method also adds extra crunch.
  • Perfect Frying Temperature: Use a thermometer to keep the oil at 365°F. If the temperature drops too low, the chicken will absorb more oil, making it greasy instead of crispy.
  • Customizations: Try adding a slice of tomato, a sprinkle of hot sauce, or even some pickles to each wrap for added flavor!

These wraps make a fantastic lunch, snack, or even a party food option! The crispy chicken, cool ranch sauce, and fresh veggies make for a well-balanced, delicious meal. Enjoy!

Laisser un commentaire