My healthified remake of the snack wraps from McDonalds born out of desperation when they stopped serving them. If McDonalds won’t give the people what they want, then I must. Enjoy!
If making the ranch, combine all ingredients in a small bowl. Add water to thin out as needed and season to taste. Refrigerate up to 3 days.
Set up your dredging station. In a small, shallow bowl whisk the egg until combined. On a large plate or bowl, combine flour, cornstarch/coconut flour/tapioca flour and spices.
Dip the chicken strips in the egg mixture then in the flour mixture.
In a large skillet, heat enough avocado oil to generously coat the pan over medium heat.
Add in the breaded chicken, being careful not to overcrowd the pan. Cook in batches if needed.
Cook for 3-5 minutes on each side until they’re golden and cooked through. Place on a wire rack or paper towel lined plate.
Heat up your tortillas and assemble the snack wrap by adding cheese, lettuce, a chicken tender and drizzling with ranch!
Welcome!
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
Love so much! Do you have a ranch recipe you use?
Yes, it’s in the recipe!
Hi Brocc! Is this recipe also supposed to have breadcrumbs listed with a measurement? Thanks!
Nope! No breadcrumbs needed.