Crispy Chicken Ranch Wraps
Panko-Parmesan chicken tenders, ranch, lettuce, cheese and tomato, toasted in a skillet so the wrap stays closed.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 wraps
A wrap is easier to eat on a busy night than a plated dinner, and toasting it seam-side down in a dry pan seals it shut. The chicken is crisp from the oven or air fryer, not a pot of oil.
Make it a lunchbox favorite
Cook the chicken ahead, refrigerate it within 2 hours and assemble the wraps cold the next day. Pack with an ice pack.
Crispy Chicken Ranch Wraps
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 wraps
Ingredients
Method
Heat the air fryer to 400°F or the oven to 425°F with a rack set on a sheet pan.
Mix the panko, Parmesan, garlic powder, paprika and salt. Dip the tenders in the egg, then press into the crumbs.
Spray the tenders with oil. Air fry for 10 to 12 minutes, flipping halfway, or bake for 15 to 18 minutes, until golden and 165°F.
Slice the chicken. Spread each tortilla with ranch, add lettuce, cheese, tomato and chicken, then fold in the sides and roll up.
Toast the wraps seam-side down in a dry skillet over medium heat for 1 to 2 minutes, then turn to toast the other side.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
