Ingredients
Method
Preparation
- Season the chicken strips with salt, black pepper, garlic powder, and onion powder. Set aside.
- Set up the dredging stations: Place flour in one bowl, beaten egg in a second bowl, and breadcrumbs in a third bowl.
- Dip each chicken strip into the flour, shaking off the excess, then into the beaten egg, and finally into the breadcrumbs, ensuring an even coating.
Cooking
- Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken strips in a single layer.
- Cook for about 4-5 minutes per side, or until golden brown and crispy. Remove from the skillet and place on paper towels to drain any excess oil.
Assembly
- On a tortilla, spread a layer of ranch dressing.
- Add crispy chicken strips, followed by shredded lettuce, cherry tomatoes, and cheddar cheese if using.
- Fold the sides of the tortilla, then roll up tightly from the bottom to the top. Cut in half if desired.
Serving
- Serve and enjoy! Share these delicious wraps with family.
Notes
For a vegetarian option, substitute chicken with crispy tofu or chickpea patties. Ensure oil is hot enough during frying and avoid overcrowding the pan.