Ingredients List
For the Chicken Tenders:
- 1 lb boneless, skinless chicken breasts (cut into strips)
-
1 cup buttermilk (or thinned plain yogurt)
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & black pepper to taste
- Vegetable oil (for frying)
For the Wrap:
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup sliced pickles
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup mayo (or ranch dressing as a twist)
Note: Gluten-free? Use almond flour and corn tortillas. Dairy-free? Swap buttermilk for almond milk with lemon juice.
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a deep bowl, immerse the chicken strips in buttermilk, then season with paprika, a little salt, freshly ground black pepper, and a whisper of garlic powder. Mix thoroughly to coat each piece and let those spices begin their magic. Mix gently to coat every strip evenly, then cover and let it marinate for 20 minutes, allowing the spices to infuse the chicken with rich, bold flavor. Allowing this mixture to rest not only infuses the chicken with deep, savory notes but also helps the flour coating adhere firmly during frying for that golden crunch.
Step 2: Prepare the Breading
In another bowl, combine flour, cornstarch, garlic powder, onion powder, cayenne, and a pinch of salt. Dredge each marinated chicken strip in this dry mix.
Step 3: Fry the Chicken
Heat oil to 350°F (175°C). Gently slide a few battered chicken strips into the hot oil at a time, making sure the pan isn’t crowded to keep the oil temperature stable and the coating crispy. Let them fry for about 3–4 minutes on each side, flipping only once, until a deep golden crust forms. You’re looking for a rich golden color and an internal temperature of 165°F (74°C), which ensures perfect doneness and juicy texture. Drain on paper towels.
Step 4: Warm the Tortillas
Lightly toast tortillas in a dry pan or microwave for 20 seconds to make them pliable.
Step 5: Assemble Your Wrap
Spread a spoonful of mayo or ranch over each tortilla. Add shredded lettuce, pickles, cheese, and two chicken strips. Roll tightly like a burrito.
Step 6: Toast the Wrap (Optional)
For extra texture and a light crunch, grill the wrap seam-side down on a preheated skillet or panini press for 1–2 minutes until golden and lightly crisped.
