Fried Chicken Wraps with Homemade Ranch Dressing
Tender fried chicken and homemade ranch dressing with lettuce, tomatoes, and avocado.
Servings: 4 wraps
Ingredients
- Ranch dressing to taste
Fried Chicken:
- 3 chicken breasts
- 2 eggs
- Flour for dredging
- 1/2 teaspoon garlic powder
- Italian breadcrumbs
- 1/3 cup peanut oil
For the wraps:
- 4-6 wraps (I used whole wheat)
- One dozen cherry tomatoes cut into halves
- 1/4 head iceberg lettuce shredded
- 1 avocado sliced
Instructions
- Prepare ranch dressing. You may want to make it a few hours ahead of time to let flavors blend, but it isn't necessary. Refrigerate until needed.
- Slice tomatoes and avocado and shred/chop iceberg lettuce.
- Crack the eggs into a bowl and mix with a fork.
- Pour breadcrumbs into a separate bowl (start with a little bit and then you can add more if needed).
- Pour flour into a separate bowl and add garlic powder as well as a couple pinches of salt and some pepper.
- Trim any fat off chicken and cut it into rough strips (I butterfly the chicken first to make the process easier).
- Dip chicken pieces in the flour then the egg and then the breadcrumbs.
- Once all the chicken is battered, heat peanut oil in a skillet on medium-high heat.
- Once the oil is hot (drop in a little flour and see if it sizzles), add the chicken. You may need to work in batches, depending on the size of your pan. Cook chicken for 2-4 minutes per side, or until cooked through.
- Place cooked chicken on plates lined with paper towel to soak up excess oil.
- Assemble wraps by adding lettuce, avocado, tomatoes, chicken, and a drizzle of ranch.