Crispy Chicken Wrap
A crispy chicken wrap made with sliced air fryer chicken cutlets, leftover tenders, or any crispy chicken, layered with ranch, sharp cheddar, romaine, and tomato. 5 minutes to assemble. Lunchbox-friendly and kid-approved.
Equipment
Ingredients
- 1 large flour tortilla 10-inch burrito-size (Mission Burrito Size)
- 3 to 4 slices of cooked crispy air fryer thin sliced chicken breast about ½ to ¾ of a cooked cutlet, sliced into ½-inch strips
- 2 Tbsp ranch dressing Marzetti from refrigerated produce or Hidden Valley shelf-stable both work
- 2 Tbsp shredded sharp cheddar
- ½ cup shredded romaine lettuce
- 2 to 3 thin tomato slices or ¼ cup diced tomato
Optional add-ins
- 2 Tbsp thinly sliced red onion, optional
- 3 to 4 dill pickle slices, optional
Instructions
Prep
- Reheat the chicken (if leftover). Air fryer at 375°F for 2 to 3 minutes to crisp the panko back up. Skip if the chicken is fresh from the original recipe.
- Slice the chicken. Cut each cooked crispy chicken cutlet into ½-inch-wide strips against the grain. You'll get 5 to 6 strips per cutlet, enough for 1.5 to 2 wraps.
- Warm the tortilla. Microwave 10 to 15 seconds OR pass over a low gas flame for a few seconds per side OR toast briefly in a dry skillet.
Assemble
- Spread the ranch in a strip down the center of the tortilla (2 Tbsp).
- Layer in order: 3 to 4 chicken strips, shredded cheddar, shredded romaine (the moisture barrier), tomato slices.
- Fold and roll. Fold the left and right sides in over the filling, then fold the bottom up and roll tight from the bottom toward the top. Press the seam to seal.
- Slice diagonally in half for serving. For lunchboxes, wrap tight in parchment or foil.
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Notes
- Reheat the chicken before slicing. Cold leftover breaded chicken from the fridge is the soggiest version. 2 to 3 minutes in the air fryer at 375°F crisps the panko back up.
- Lettuce is the moisture barrier. Layer the shredded lettuce between the wet ingredients (ranch, tomato) and the crispy chicken to keep the breading crunchy.
- Pack the ranch separately for lunchboxes. Put the ranch in a small container and add it just before eating. The wrap stays crisp for 3 to 4 hours in a lunchbox this way.
- Don't overstuff. 3 to 4 chicken strips per wrap is the sweet spot (about ½ to ¾ of a cutlet). More filling means more spillage when you cut it.
- Toasting optional. A 1-minute toast in a dry skillet (seam-side down first) gives you a quesadilla-style finish for hot-served wraps.
- Storage: Assembled wraps last 2 days in the fridge but are best fresh. For meal prep, store components separately and assemble the morning of.
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