Chicken Ranch Wraps

When I saw these they looked and sounded so yummy! I dipped and battered all of the chicken when Mom and I decided that we wanted to make these more healthy and not deep fry them, instead bake them. These were so delicious! I baked these at 350*F for about 15 minutes on each side I believe. I also added some BBQ sauce with the ranch dressing. I may try these fried next time but I loved them this way.

Chicken Ranch Wraps

Recipe came from Lauren's Latest

Chicken Ranch Wraps

Ingredients:

1 lb Chicken (cut into strips)

1 cup Flour

1 1/4 teaspoons Seasoning Salt {such as Mrs. Dash}, divided

1/2 teaspoon Black Pepper

1/2 teaspoons Garlic Powder

2 Eggs

3 tablespoons Milk

oil for frying, such as vegetable or peanut oil

For the Wraps

2 Roma Tomatoes

4 large leafs Lettuce

Ranch Dressing

Cheese

6 medium Flour Tortillas {8 inch}

Directions:

Pour frying oil into a deep skillet until half way full. Preheat to 350-375 degrees {around medium heat}.

Using two shallow dishes, prepare dredging station: fill one with flour, 1 teaspoon seasoning salt, pepper and garlic powder and the other with eggs, milk and remaining 1/4 teaspoon seasoning salt. Mix both.

Slice chicken breasts into thin strips. Place chicken into flour mixture to coat. Remove from flour, shaking off any excess and coat in egg. Place back into the flour for a second coat. Shake off any excess flour and place into hot oil to fry. Try not to over crowd the pan! You may have to do two or three batches. {Remember: If you put chicken into the oil and nothing happens, its too cold. If you put chicken into the oil and it sizzles violently, it’s too hot. You need to find a happy medium between those two for frying.} Fry chicken 3-4 minutes per side or until golden in color. Remove onto paper towels to drain. Sprinkle with some salt. Store in warm oven until ready to eat.

To assemble the wraps, place chicken pieces onto a tortilla. Top with lettuce, tomato and ranch dressing. Roll and eat!