Description
A delicious Crispy Chicken Twister Wrap featuring tender, buttermilk-marinated chicken strips fried to golden perfection and wrapped in a soft flour tortilla with fresh lettuce, tomato, red onion, cheddar cheese, and creamy ranch dressing or garlic mayo. Perfect for a quick and satisfying meal that mimics your favorite fast food wrap.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts (sliced into strips)
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Vegetable oil for frying
Wrap Fillings
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 medium tomato (diced)
- 1/4 cup sliced red onion
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch dressing or garlic mayo
Instructions
- Marinate the chicken: Place the sliced chicken strips in a bowl and pour in the buttermilk. Cover and refrigerate for at least 30 minutes to tenderize and add moisture.
- Prepare the coating: In a shallow dish, combine all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to ensure even seasoning.
- Heat oil for frying: Pour about 1/2 inch of vegetable oil into a skillet and heat over medium heat until hot but not smoking, which is ideal for frying.
- Coat the chicken: Remove chicken strips from the buttermilk, letting excess drip off. Dredge each strip in the flour mixture, pressing firmly to ensure a good coating that will crisp up nicely.
- Fry the chicken: Carefully place the coated chicken strips in the hot oil in batches, avoiding overcrowding. Fry for 3 to 4 minutes per side until they are golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Transfer cooked strips to a paper towel-lined plate to drain excess oil.
- Warm the tortillas: Slightly heat the flour tortillas to make them soft and pliable for wrapping. This can be done in a dry skillet or microwave for a few seconds.
- Assemble the wraps: Lay each warm tortilla flat. Layer with shredded lettuce, diced tomato, sliced red onion, shredded cheddar cheese, and a few pieces of crispy chicken strips.
- Add dressing and roll: Drizzle ranch dressing or garlic mayo over the fillings. Fold in the sides of the tortilla and roll it tightly to enclose all ingredients, forming a wrap.
- Serve immediately: Enjoy your freshly made crispy chicken twister wrap while it’s warm and crisp.
Notes
- For a healthier alternative, spray the coated chicken strips lightly with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Add sliced avocado or pickles inside the wrap for extra flavor and texture.
- Ensure oil temperature remains consistent during frying to avoid greasy or undercooked chicken.
