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Homemade Mcdonald’s Snack Wraps with Homemade Ranch
If your drive-thru order includes a chicken snack wrap, you need to try this homemade version. We’re talking crispy chicken, shredded lettuce, cheese and creamy ranch, all wrapped in a warm tortilla. Simple ingredients, but that crunch makes it.
The trick is adding a little of the wet batter to the potato starch coating. It creates those little craggy pieces that get extra crispy when fried. There’s no lengthy marinade here, either. Just coat the chicken, fry it in batches and get your toppings ready.
And yes, we’re making the ranch, too! It takes a couple of minutes to whisk together, and you can keep it in the fridge while the chicken cooks. Serve these homemade chicken snack wraps for lunch or add a side of fries and call it dinner.
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Ingredients
For the Wraps
- 1½ pounds chicken tenders
- 6 flour tortillas
- 1 cup shredded cheese
- 1 cup shredded lettuce
- Vegetable oil for frying
For the Wet Batter
- 2 cups buttermilk
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons Slap Ya Mama Cajun seasoning
For the Dry Coating
- 1½ cups potato starch
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons Slap Ya Mama Cajun seasoning
- 3-4 tablespoons of the prepared wet batter
For the Homemade Ranch
- 3 tablespoons mayonnaise
- ¼ cup buttermilk plus more as needed to thin
- ½ tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon parsley
- Salt and black pepper to taste
Instructions
- Make the ranch. Whisk together all ranch ingredients in a small bowl until smooth. Add more buttermilk as needed to thin. Refrigerate until ready to serve.
- Prepare the coating. In a large bowl, whisk together the wet batter ingredients. In a separate bowl, combine the potato starch and dry coating seasonings. Drizzle 3–4 tablespoons of the wet batter into the dry mixture and toss with a fork to create small clumps for an extra crispy coating.
- Coat the chicken. Dip each chicken tender into the wet batter, letting the excess drip off. Press into the dry coating, covering all sides.
- Fry the chicken. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pan to 350°F. Fry the tenders in batches for 6–8 minutes total, turning halfway through, until golden brown and the internal temperature reaches 165°F. Avoid overcrowding the pan. Transfer to a wire rack to drain.
- Assemble the wraps. Slightly warm the tortillas, then spread each with ranch. Divide the lettuce, crispy chicken and shredded cheese among the tortillas. Fold into wraps and serve immediately. Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My kids LOVE these and I hope your family does, too!
Tips for Making This Recipe
- Keep an eye on the oil temperature. Aim for 350°F and let the oil come back up to temperature between batches. Overcrowding the pan drops the temperature and can leave the coating greasy.
- Use a wire rack. Let the fried chicken drain on a rack so air can circulate underneath and keep the coating crisp. Assemble the wraps just before serving.
- Adjust the salt to your seasoning. Slap Ya Mama contains salt, so you can reduce the added salt in the coating to suit your taste. Use a mild Cajun seasoning if you prefer less heat.
Frequently Asked Questions
Can I use premade chicken tenders?
What can I use instead of potato starch?
Can I make these snack wraps ahead of time?
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