These Chicken Snack Wraps are a copycat McDonald's recipe that are packed full of protein and flavor. Crispy Chicken meets creamy ranch, cheese and lettuce inside of a tortilla for a filling lunch or snack!
I'm going to let you in on a little secret..these Crispy Chicken Snack Wraps are 100 times better than the fast food version, especially if you use my homemade Greek Yogurt Ranch recipe.
I love a good wrap recipe, and this is one of the top recipes on my list. For more of my favorite wrap recipes, try these Turkey Club Wraps, Greek Tzatziki Wraps, and Chicken Spinach Wraps.
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Why You'll Love These Chicken Tender Wraps:
- Big on Flavor. My whole family is obsessed with Panko crusted chicken and we're using that recipe for these snack wraps. Plus, my homemade ranch paired with cheddar cheese and crisp lettuce makes these snack wraps have the most incredible taste.
- Quick and Easy. These are easy to make with simple step by step instructions and ready to eat in less than 30 minutes!
- High in Protein. Chicken and Cheese will give you a big energy boost!
- Versatile. Serve these as a quick on the go snack, an easy lunch, or even for dinner paired with a quick side dish like this Smashed Potato Salad or Street Corn Pasta Salad.
Ingredients:
Chicken Breast: I typically choose Chicken Breast over tenderloins because I feel like when I pull the tendons out, it kind of rips the chicken apart. It's easier for me to just cut the breast into tenders. Plus, for this recipe, I cut them into big tenders for a higher protein packed wrap.
Panko Breadcrumbs: A Japanese style course bread crumb that makes the best crust on the chicken. You can use Plain or an Italian Panko for this recipe.
Oil: A seed oil, like Vegetable or Canola Oil, works best for it's high burning point and neutral taste. You could also swap it out for an Avocado Oil.
Tortillas: Flour tortillas are a must for this recipe, as corn tortillas will fall apart. I like using the taco size (about 6"), but if you want a larger size, get the fajita sized (about 7.5").
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- The Romaine hearts can be substituted with iceberg lettuce.
- Six Chicken Tenderloins can be used instead of chicken breast, but I recommend removing the tendons.
- Want more veggies? Add in chopped cucumber, tomato, bell peppers, etc.
- The Cheddar Cheese can be swapped for Monterrey Jack, Colby or any of your other favorite cheeses.
- If you want the tortilla to close up more, use a fajita sized tortilla instead of the taco size.
For more High Protein Snacks, try this High Protein Buffalo Chicken Dip, Pumpkin Protein Balls, Ground Chicken Nuggets, and Turkey Roll Ups.
How to Make Snack Wraps:
Step 1: If making my homemade greek yogurt ranch, start with that recipe first. Trim the chicken breast and cut each breast into 3 similar sized strips, 6 total. Cover the breasts with plastic wrap and use a kitchen mallet or rolling pin to pound the chicken into even thickness.
Step 2: Season the chicken breast with half of the salt, pepper and garlic powder. Prepare 3 bowls for breading. Bowl 1: Add in flour. Bowl 2: Whisk Eggs. Bowl 3: Add the rest of the seasoning into the Panko Breadcrumbs and stir to combine.
Step 3: Dunk each chicken tender into flour, egg, then Panko mixture. Transfer to a plate.
Step 4: Add oil into the skillet over medium heat. Once the oil is hot, add in the chicken tenders without overlapping them and cook for 4-5 minutes on each side until the internal temperature reaches 165 degrees. Remove to a wire rack and allow to cool for 5 minutes.
Step 5: Warm up the tortillas in the microwave for 15-20 seconds or wrap in foil and heat in a 350 degree oven for 5 minutes. This will make them more pliable and they won't tear as easy. To assemble, spread 1 tablespoon of ranch dressing onto the center section of the tortilla. Top with one chicken tender, a sprinkle of cheese and lettuce. Then, close them up and seal with a toothpick.
Step 6: Serve with extra ranch on the side, if desired, and enjoy!
Expert Tips:
- Make sure the oil is really hot before adding the chicken. To test, toss a panko crumb into the oil and look for immediate sizzling as soon as it hits the oil. Once this happens, it's ready for the chicken.
- Use an internal thermometer to check that each chicken piece reaches 165 degrees before removing it from the pan.
For more Crispy Chicken Recipes, check out these Air Fryer Chicken Bites, Crispy Chicken Sandwich, Chicken Fritta, and Hot Honey Chicken Tenders.
More Wraps You Will Love:
Recipe
McDonalds Chicken Snack Wrap Recipe
- Total Time: 25 minutes
- Yield: 6 chicken snack wraps 1x
Description
These Chicken Snack Wraps are a copycat McDonald's recipe that are packed full of protein and flavor. Crispy Chicken meets creamy ranch, cheese and lettuce inside of a tortilla for a quick lunch or snack!
Ingredients
- 2 chicken breasts, about 1 lb
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 2 teaspoons garlic powder
- 1 cup all purpose flour
- 3 eggs
- 1 and ½ cups Panko Breadcrumbs (preferably plain, but Italian is okay too)
- ½ cup vegetable or canola oil
- 6 taco sized 6" flour tortillas
- 6 tablespoons ranch dressing, store-bought or this homemade Greek Yogurt Ranch
- 1 cup cheddar cheese, shredded from the block
- 1 cup romaine heart lettuce, chopped fine
Instructions
- If making my homemade greek yogurt ranch, start with that recipe first. Trim the chicken breast and cut each breast into 3 similar sized strips, 6 total. Cover the breasts with plastic wrap and use a kitchen mallet or rolling pin to pound the chicken into even thickness.
- Season the chicken breast with half of the salt, pepper and garlic powder. Prepare 3 bowls for breading. Bowl 1: Add in flour. Bowl 2: Whisk Eggs. Bowl 3: Add the rest of the seasoning into the Panko Breadcrumbs and stir to combine.
- Dunk each chicken tender into flour, egg, then Panko mixture. Transfer to a plate.
- Add oil into the skillet over medium heat. Once the oil is hot, add in the chicken tenders without overlapping them and cook for 4-5 minutes on each side until the internal temperature reaches 165 degrees. Remove to a wire rack and allow to cool for 5 minutes.
- Warm up the tortillas in the microwave for 15-20 seconds or wrap in foil and heat in a 350 degree oven for 5 minutes. To assemble, spread 1 tablespoon of ranch dressing onto the center section of the tortilla. Top with one chicken tender, a sprinkle of cheese and lettuce. Then, close them up and seal with a toothpick.
- Serve with extra ranch on the side, if desired, and enjoy!
Notes
- Make sure the oil is really hot before adding the chicken. To test, toss a panko crumb into the oil and look for immediate sizzling as soon as it hits the oil. Once this happens, it's ready for the chicken.
- Use an internal thermometer to check that each chicken piece reaches 165 degrees before removing it from the pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: lunch
- Method: skillet
- Cuisine: American
Rob says
These were super good! Love the homemade ranch on them too!
Tara Smithson says
Yay!! Thanks so much and I'm so happy to hear that. I could drink the homemade ranch dressing 🙂