Buffalo Ranch Crispy Chicken Crunchwraps bring together spicy fried chicken, ranch dressing, fresh toppings, and a crunchy tostada center—all grilled inside a golden tortilla for a bold, flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 boneless skinless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper
Oil for frying
1/2 cup hot sauce
1/4 cup melted butter
1/2 cup ranch dressing
6 large flour tortillas
6 tostada shells
1 cup shredded lettuce
1/2 cup diced tomatoes
1 cup shredded cheddar or Mexican blend cheese
Optional: extra ranch for dipping
Instructions
-
Slice chicken and marinate in buttermilk with garlic powder, salt, and pepper for at least 30 minutes.
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Combine flour, cornstarch, paprika, and salt in a shallow dish. Coat chicken thoroughly.
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Heat oil to 350°F and fry chicken for 3–4 minutes per side until crispy and golden.
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Toss cooked chicken in a mixture of hot sauce and melted butter.
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Lay out a large tortilla. Layer cheese, buffalo chicken, ranch, lettuce, tomato, tostada shell, more cheese, and a small tortilla round.
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Fold the wrap into a sealed circle. Grill in a skillet until golden on both sides.
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Serve hot with optional ranch for dipping.