Ingredients
Equipment
Method
- Cut the chicken breasts or thighs into bite-sized pieces, about 1-inch cubes. Pat them dry with paper towels – this helps the coating adhere better.1 pound boneless, skinless chicken breasts or thighs
- Prepare three shallow bowls or plates. In the first bowl, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and cayenne pepper (if using). Mix well. In the second bowl, place the beaten eggs. In the third bowl, combine the panko breadcrumbs and grated Parmesan cheese.1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 2 large eggs, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese
- Working in batches, toss the chicken pieces into the seasoned flour, ensuring they are fully coated. Shake off any excess flour. Next, dip the floured chicken into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken thoroughly in the panko breadcrumb and Parmesan mixture, pressing gently to ensure the crumbs stick.1 pound boneless, skinless chicken breasts or thighs, 2 large eggs, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese
- Heat the vegetable oil or olive oil in a large skillet over medium-high heat. Once the oil is hot (a breadcrumb should sizzle when dropped in), carefully add the breaded chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. You may need to cook the chicken in batches. Remove the cooked chicken from the skillet and place it on a wire rack lined with paper towels to drain any excess oil.2 tablespoons vegetable oil or olive oil, 1 pound boneless, skinless chicken breasts or thighs, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese
- Lightly warm the tortillas. You can do this by heating them for a few seconds in a dry skillet, in the microwave for about 15-20 seconds, or directly over a low gas flame for a few seconds per side (be cautious if using an open flame). This makes them more pliable and less likely to tear when you assemble the wraps.4 large whole wheat or spinach tortillas
- Lay a warm tortilla flat. Spread a generous tablespoon or two of ranch dressing in the center. Top with a portion of the crispy chicken pieces. Add shredded lettuce, chopped tomatoes, sliced red onion, and any optional toppings like crumbled bacon or shredded cheddar cheese.4 large whole wheat or spinach tortillas, 1/2 cup ranch dressing, 1 pound boneless, skinless chicken breasts or thighs, 1 cup shredded lettuce, 1/2 cup chopped tomatoes, 1/4 cup thinly sliced red onion, 1/4 cup crumbled bacon, 1/4 cup shredded cheddar cheese
- Fold in the sides of the tortilla and then roll it up tightly from the bottom. If needed, you can secure the wrap with a toothpick.4 large whole wheat or spinach tortillas
- Serve your delicious Crispy Chicken Ranch Wraps immediately.
Notes
Store components separately to maintain crispiness. Reheat chicken in oven or air fryer for best results. Avoid microwaving chicken. Assemble fresh after reheating.