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Crispy chicken ranch snack wrap cut in half showing golden breaded chicken, cheddar, shredded lettuce, and creamy ranch inside a flour tortilla

Crispy Chicken Ranch Snack Wrap

Golden oven-baked breaded chicken breast wrapped in a soft flour tortilla with cheddar, shredded lettuce, and creamy ranch dressing. Ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1 portion
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 chicken breast sliced in half horizontally to make two thinner even pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup all-purpose flour
  • 1 large egg whisked
  • 0.5 cup breadcrumbs or panko panko recommended for extra crunch
  • 1 tbsp ranch dressing
  • 1 large flour tortilla
  • 1 slice cheddar cheese
  • 0.25 cup shredded lettuce romaine recommended for best crunch

Equipment

  • Baking sheet
  • Three shallow bowls for breading station
  • Parchment paper
  • Sharp knife

Method
 

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Slice the chicken breast in half horizontally to create two thin even pieces. Drizzle with olive oil and coat both sides evenly.
  3. Combine garlic powder, onion powder, paprika, dried parsley, salt, and black pepper in a small bowl. Season both sides of each chicken piece evenly.
  4. Set up three shallow bowls with flour, whisked egg, and breadcrumbs. Dredge chicken in flour and shake off excess, dip in egg wash until coated, then press firmly into breadcrumbs on both sides.
  5. Place breaded chicken on the baking sheet with space between pieces. Bake at 400 degrees F for 20 to 25 minutes, flipping once halfway through, until golden and internal temperature reaches 165 degrees F.
  6. Remove from oven and rest for 2 minutes before assembling.
  7. Lay the flour tortilla flat. Place cheddar in the center, spread ranch dressing over the cheese, lay one piece of crispy chicken on top, and add shredded lettuce. Fold in the sides and roll tightly from the bottom up. Slice diagonally and serve immediately.

Notes

Use panko for a crunchier crust. Let chicken rest before assembling to keep the crust from steaming soft. Store chicken and wrap components separately in the fridge for up to 2 days. Reheat chicken in a 375 degree oven for 8 to 10 minutes. Fully baked chicken freezes well for up to one month.