Chicken Ranch Wrap

Ingredients:
Chicken:
• Chicken tenderloins
• Breadcrumbs
• Grated Parmesan cheese
• Salt
• Black pepper
• Paprika
• Olive oil

Ranch Sauce:
• 1/2 cup (120 ml) mayonnaise
• 1/2 cup (120 ml) sour cream
• 1/4 cup (60 ml) buttermilk, adjust for desired consistency
• 1-2 tbsp (2-4 g) fresh dill, finely chopped
• 1-2 tbsp (2-4 g) fresh chives, finely chopped
• 1/2 tsp garlic powder (~1.5 g)
• 1/2 tsp onion powder (~1.5 g)
• Salt, to taste
• Black pepper, to taste

Wrap:
• Tortilla
• Romaine lettuce, chopped
• Pickles, cut into strips or diced
• Parmesan, freshly grated

Instructions:
1. In a medium-sized bowl, mix together mayonnaise, sour cream, buttermilk, fresh dill, chives, garlic powder, onion powder, salt, and black pepper until smooth.
2. Cover and refrigerate the sauce while preparing the chicken to allow the flavors to meld.
3. Flatten the chicken tenderloins using a meat tenderizer.
4. In a bowl, mix the breadcrumbs, grated Parmesan cheese, salt, garlic pepper seasoning, and paprika.
5. Coat each chicken tenderloin evenly in the breadcrumb mixture.
6. Heat olive oil in a pan over medium heat. Cook the breaded chicken until golden brown, crispy, and fully cooked. Let rest, then slice into strips.
7. Lay a tortilla on a flat surface.
8. Add chopped romaine lettuce.
9. Place pickles on top of the lettuce.
10. Drizzle ranch sauce over the pickles.
11. Add sliced crispy chicken and grate fresh Parmesan directly on top.
12. Wrap the tortilla tightly, folding in the sides as you roll.
13. Heat a grill pan (electric or stovetop) or a skillet over medium heat and toast the wrap on both sides until golden and crispy.
14. Slice in half and serve warm.

Enjoy!

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