Spicy Crispy Ranch Chicken Wraps

What’s not to love about these little wraps?! Crispy chicken with creamy avocado, homemade ranch, juicy tomatoes, shredded mozzarella and a little buffalo sauce wrapped up and grilled in a warm flour tortilla. They only take about a half hour, of course you can get them at the restaurants but there is something so special and better about homemade wraps. These will definitely be on repeat. You will also have left over ranch dressing so just keep it in the fridge in an air tight container and use it throughout the week.

Crispy Chicken

• 2 chicken breast, boneless and skinless
• 3/4 cup buttermilk
• 2 tsp. paprika
• 1 tsp. garlic powder
• salt and black pepper
• 1 cup panko bread crumbs
• neutral oil for frying

Ranch Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3/4 cup buttermilk
• 2 tbsp. white wine vinegar
• 1 tbsp. dried parsley
• 1 tbsp. onion powder
• 1 tbsp. garlic powder

Wrap

• 1 1/2 cup romaine lettuce shredded
• 1/2 cup tomatoes, sliced
• 1/2 avocado, sliced
• 1/2 cup mozzarella, shredded
• homemade ranch
• buffalo sauce
• 2 flour tortillas

Directions

Starting with the breaded chicken, in a shallow dish, add the buttermilk along with the paprika and garlic powder. Whisk until combined. Season the chicken on both sides with salt and pepper. Then in a separate bowl add the panko bread crumbs. Working with one chicken breast at a time, add the chicken into the buttermilk and let any excess drip off then place into the panko bread crumbs. Press down to make them stick and evenly coat on both sides. Place on a baking pan and continue with the remaining chicken. Set aside to get everything else prepped.

For the ranch, in a small bowl combine together the mayo, sour cream, buttermilk and vinegar. Whisk until smooth then add in the parsley, onion, and garlic. Season with salt and pepper and set aside.

Prep the tomatoes, avocado and romaine lettuce.

Preheat the oven to 350 degrees.

To pan fry the chicken, add about 1 inch of oil into the bottom of a large skillet. Heat to medium heat. Once the oil is hot enough drop a couple bread crumbs into the oil to see if they start to sizzle. Then carefully place the breaded chicken into the oil. Let it fry for about 5-7 minutes. Once it’s golden, flip it over and continue to cook until crispy and golden. Remove from the oil and place on a rimmed baking pan and place in the oven to finish cooking for about 5 minutes. The internal temperature should be about 165 degrees.

Once you are ready to assemble, remove the chicken from the oven and slice it. Warm up the flour tortillas on a dry pan or in the microwave for about 15 seconds. Place on the work surface and start with a handful of lettuce then top with a couple tomato slices, avocado and the sliced chicken, spoon over about a tbsp of the ranch dressing and some of the buffalo sauce. Make sure not to overfill. To wrap, start with the edges and fold in, then tuck everything inside and tightly roll away from yourself. Continue with the other wrap. Heat a skillet over medium heat with just a little bit of oil and place the wraps in the pan and let them sear for a minute just until golden, then flip and let them continue on the other side. Once they are golden remove from the pan and cut in half and enjoy!