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In recent years, wraps have surged in popularity, becoming a staple in modern cuisine. Their versatility, convenience, and ability to pack a variety of flavors into a single, portable meal make them a favorite for busy individuals and families alike. Whether it’s for a quick lunch, a satisfying dinner, or a picnic treat, wraps offer an endless array of possibilities that cater to various tastes and dietary preferences.

Crunchy Pickle Chicken Wraps

Discover the deliciousness of Crunchy Pickle Chicken Wraps, the perfect blend of crispy chicken, zesty pickles, and fresh veggies all wrapped in a soft tortilla. This easy-to-make recipe is ideal for quick lunches or family dinners, bursting with flavor and texture. Enjoy the satisfying crunch from potato chips and the creamy finish of ranch dressing. Perfect for any occasion, these wraps can be customized to suit your taste and are sure to be a hit with everyone!
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Ingredients
  

2 large chicken breasts, boneless and skinless

1 cup buttermilk

1 cup all-purpose flour

1 cup crushed potato chips (for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

4 large flour tortillas

1 cup shredded lettuce

1 cup sliced pickles (dill pickles recommended)

½ cup ranch dressing

1 tablespoon fresh dill (optional, for garnish)

Instructions
 

Marinate the Chicken: In a bowl, pour the buttermilk over the chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or up to overnight for best results.

    Prepare the Coating: In a shallow dish, combine the flour, crushed potato chips, garlic powder, onion powder, paprika, salt, and pepper. Mix well to ensure even distribution of spices.

      Coat the Chicken: Remove the chicken from the buttermilk and let any excess liquid drip off. Dredge the chicken in the flour and potato chip mixture, pressing down to ensure a thick coating. Place the coated chicken on a plate.

        Cook the Chicken: Preheat a large skillet over medium-high heat and add about 1/2 inch of oil for frying. Once the oil is hot, carefully place the coated chicken breasts in the skillet. Fry for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C). Transfer to a paper towel-lined plate to drain excess oil.

          Slice the Chicken: Once the chicken has cooled slightly, slice the chicken breasts into strips.

            Assemble the Wraps: Lay a tortilla flat on a clean surface. Spread a generous amount of ranch dressing over the tortilla. Layer with shredded lettuce, sliced pickles, and sliced crispy chicken.

              Wrap It Up: Fold in the sides of the tortilla and then roll it up from the bottom to the top to create a wrap. Repeat with the remaining tortillas and filling.

                Serve: Slice wraps in half and serve with extra pickles and a drizzle of ranch on the side. Garnish with fresh dill if desired.

                  Prep Time, Total Time, Servings:

                    15 minutes | 1 hour (including marinating time) | 4 servings