Crispy Chicken Ranch Wraps

Ingredients

Instructions

0 of 7 steps complete

1. 1Soak the chicken tenders in the buttermilk for at least 15 minutes (up to 4 hours in the fridge) — the buttermilk tenderizes and helps the coating stick.
2. 2Whisk the flour, paprika, garlic powder, ½ tsp of the salt and the pepper in a shallow dish. Lift each tender from the buttermilk, let the excess drip off and dredge firmly in the seasoned flour.
3. 3Heat the oil in a large skillet over medium-high heat until shimmering. Fry the tenders in two batches, 3–4 minutes per side, until deep golden and cooked to 165°F inside. Drain on a wire rack and sprinkle with the remaining ½ tsp salt.
4. 4Warm the tortillas in a dry skillet or microwave for 15–20 seconds so they roll without cracking.
5. 5Build each wrap: spread 2 tbsp ranch down the center of a tortilla, add a handful of lettuce, a sprinkle of cheddar, tomato and bacon if using, and 2–3 chicken tenders.
6. 6Fold the sides in and roll up tightly from the bottom, burrito-style.
7. 7For the signature finish, griddle the wraps seam-side down in a dry skillet over medium heat for 1–2 minutes per side until golden and crisp. Slice in half on the diagonal and serve with extra ranch for dipping.