This copycat McDonald's snack wrap is identical to the one McDonald's used to sell. The chicken tenders are coated in a golden brown crispy batter and then placed on a soft tortilla with lettuce and cheese. Perhaps the best part is the homemade ranch that's drizzled on top!
Table of Contents
My Go-To Copycat McDonald's Snack Wrap Recipe
Crispy chicken snack wraps were one of my absolute favorite menu items at McDonald's. Once they discontinued them, I couldn't stop craving them! So, that's when I knew I needed to make a recipe that, when I bit into it, made me feel like I had just driven through the drive-thru at McDonald's.
And I'm happy to say I did just that!
This Copycat crispy chicken snack wrap recipe is pretty spot on to McDonald's version. Its crunchy exterior and juicy, tender inside are drizzled with a mouth-watering ranch dressing and added to a soft flour tortilla with fresh shredded lettuce.
It's the perfect recipe for a quick lunch to pack to work or as an easy dinner on the weekend.
Ingredients Needed
For the chicken tenders:
- 2 chicken breasts, cut into 1-inch thick tenders
- 1 ¼ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 cup buttermilk
- 1 egg
Ranch sauce:
- ½ cup mayo
- 3 tablespoon buttermilk
- ½ tablespoon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Vegetable oil for frying
Extras:
- 6-8 Flour tortillas
- 2 cups Shredded lettuce
- ¾ cup shredded Cheddar cheese or any shredded cheese you prefer
How To Make McDonald’s Snack Wraps
Step 1: Make the ranch dressing. Combine the ranch sauce ingredients in a small bowl and set aside.
Step 2: Make the coating. Add the flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper to a shallow bowl. Whisk to incorporate. Whisk the buttermilk and egg in another shallow bowl.
Step 3: Coat the chicken. Dip each tender or strip first into the wet batter, then into the dry mixture, followed by another dip into the wet batter and a final coating in the dry mixture.
Step 4: Cook the chicken tenders. Fill a frying pan with 1.5-2 inches of vegetable oil. Heat it until 350-365°F over medium heat. Fry the tenders in batches of 4 until golden and crispy on both sides, around 7-8 minutes. Transfer to a paper towel to drain any excess oil.
Step 5: Assemble. To assemble, add a layer of shredded lettuce to a tortilla. Top with shredded cheddar, a chicken tender, and finally, a drizzle of ranch dressing. Repeat with the remaining chicken.
Recipe Tips And Variations
- Be sure to allow any excess wet or dry coating to drip off before proceeding to the next dipping station.
- When frying, make sure to fit only as many chicken tenders as possible in one layer. This will ensure that each tender is cooked fully and that they won't stick to others while cooking.
- Make this recipe extra easy by using a store-bought ranch sauce instead of making your own...you can also make it with frozen chicken tenders as well.
How To Store and Reheat The Homemade Chicken Snack Wraps
To store any leftovers, transfer the chicken tenders into an airtight container and store them in the fridge for 3-5 days.
I recommend storing each ingredient individually to keep the wraps from getting soggy.
As for the ranch dressing, it'll stay good in an airtight container for up to 2 weeks in the fridge.
Finally, to reheat the chicken tenders, just cook them in an air fryer - or oven - at 350°F and cook for about 5-10 minutes.
More Copycat Recipes
My Go-To McDonald's Snack Wrap Recipe
This copycat McDonald's snack wrap is identical to the one McDonald's used to sell. The chicken tenders are coated in a golden brown crispy batter and then placed on a soft tortilla with lettuce and cheese. Perhaps the best part is the homemade ranch that's drizzled on top!
Ingredients
- For the chicken tenders:
- 2 chicken breasts, cut into 1 inch thick tenders
- 1 ¼ cup AP flour
- ¼ cup corn starch
- 1 teaspoon baking powder
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 cup buttermilk
- 1 egg
- Ranch sauce
- ½ cup mayo
- 3 tablespoon buttermilk
- ½ tablespoon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Vegetable oil for frying
- 6-8 Flour tortillas
- 2 cups Shredded lettuce
- ¾ cup shredded Cheddar cheese
Instructions
- Combine the ranch sauce ingredients in a small bowl and set aside.
- Add the flour, corn starch, baking powder, paprika, garlic powder, salt, and black pepper to a shallow bowl. Whisk to incorporate.
- Whisk the buttermilk and egg in another shallow bowl.
- Coat each tender or strip by dipping it first into the wet batter, then into the dry mixture, followed by another dip into the wet batter, and a final coating in the dry mixture. Be sure to allow any excess wet or dry coating to drip off before proceeding to the next dip.
- Fill a frying pan with 1.5- 2 inches of vegetable oil. Heat it until 350-365 F over medium heat.
- Fry the tenders in batches of 4 until golden and crispy on both sides, around 7-8 minutes. Transfer to a paper towel to drain any excess oil.
- To assemble, add a layer of shredded lettuce to a tortilla. Top with shredded cheddar, a chicken tender, and finally, a drizzle of the ranch sauce. Repeat with the remaining chicken.
Nutrition Information:
Serving Size:
1 wrapAmount Per Serving: Calories: 224Total Fat: 8gCarbohydrates: 23gProtein: 15g
Leave a Reply