This recipe focuses on assembling the wrap with ingredients that closely mimic the original’s taste and texture.

Yields: 4 Snack Wraps

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

For the Crispy Chicken:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 large egg
• 1 tablespoon milk or water
• Vegetable or canola oil for frying

Pro-Tip: For ultimate convenience and an authentic taste, you can use frozen, fully-cooked crispy chicken strips (like Tyson or a store brand). Just cook them according to the package directions.

For the Copycat Ranch Sauce:

• 1/2 cup mayonnaise
• 1/4 cup buttermilk (or regular milk with a squeeze of lemon juice)
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried parsley
• A pinch of salt and black pepper

For Assembly:

• 4 medium (8-inch) flour tortillas
• 1 cup shredded lettuce (iceberg or romaine)
• 1/2 cup shredded cheddar cheese (a finely shredded blend with Monterey Jack is even better)

Instructions:

Step 1: Prepare the Crispy Chicken

1. Slice each chicken breast lengthwise into two or three even-sized tenders.
2. In a shallow dish, mix together the flour, salt, pepper, paprika, and garlic powder.
3. In another shallow dish, whisk together the egg and milk.
4. Dredge each chicken tender first in the flour mixture, then dip it completely in the egg wash, and finally, press it firmly back into the flour mixture for a thick coating.
5. Heat about an inch of oil in a large, heavy-bottomed skillet over medium-high heat to about 350°F (175°C).
6. Carefully place the coated chicken tenders in the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, until golden brown and cooked through.
7. Remove the chicken from the skillet and place it on a wire rack to drain.

Step 2: Make the Ranch Sauce

1. While the chicken is cooking, whisk together all the sauce ingredients (mayonnaise, buttermilk, dill, garlic powder, onion powder, parsley, salt, and pepper) in a small bowl.
2. For the best flavor, let the sauce sit for at least 15 minutes for the dried herbs to meld. This can be made ahead of time.

Step 3: Assemble the Snack Wraps

1. Warm the flour tortillas for about 15-20 seconds in the microwave or a dry skillet to make them soft and pliable.
2. Place one crispy chicken tender (or half of a larger chicken breast piece) slightly off-center on a warm tortilla.
3. Drizzle a generous amount of the ranch sauce over the chicken.
4. Sprinkle a handful of the shredded cheese and shredded lettuce over the chicken and sauce.
5. To fold, tuck in the bottom of the tortilla first, then tightly roll it from one side to the other, just like they did at McDonald’s.
6. Serve immediately and enjoy the nostalgia!