Chicken Ranch Wrap

I’ve seen versions of these at different fast food establishments for a while now. I thought they looked good, and I even bought one once. It was good, but I figured whipping up a homemade version of it might make it that much better!

I was right, homemade is better!!!! It’s quite a simple meal actually, it took me 30 minutes start to finish and I even did a crispy chicken version (which I’ll share). If you simply sautéed up the chicken strips it’d probably take less than 30 minutes.

This is a nice spring/summer meal too because it’s not too hot, and not so cold that you feel like you are eating a simple sandwich for dinner (though, there’s nothing wrong with that)! If you are like me, it seems that come spring and summer the schedule gets busier. Not only do I schedule more things, but there are simply more things to do…you know, like play outside! Living in Iowa you get stuck inside for 5 (sometimes 6) months because of cold weather (let’s be honest, you can add another month on there for hot weather too) so when you have the chance to play or do something outside, you just do it. The point is, I like meals like this during the “play outside” months because I can come in and pull it together quickly. Therefore, I get to play outside too, not just the kids!


Chicken Ranch Wrap

1 pounds chicken cut into strips

1 package large, flour tortillas (I suppose you can make these on small tortillas too)

1 can corn

1 can black beans


Ranch Dressing (Try the Homemade Ranch recipe I shared!)

Saute’, grill, or fry chicken strips (My breading recipe for the Crispy Chicken is below). When Chicken is done simply layer lettuce, chicken, and remaining ingredients to your liking on a tortilla, wrap, eat and enjoy!

For Crispy Chicken:

2 eggs

1 cup flour

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon onion salt (or powder)

1/4 teaspoon garlic salt (or powder)

1/4 teaspoon dried basil

 Whisk eggs. In a separate bowl combine remaining ingredients.  Dip chicken in eggs then coat in flour mixture. Fry in shallow oil in a pan on stove top, turning until cooked through.