Homemade Copycat McDonald's Snack Wrap with Homemade Ranch

Crispy chicken snack wraps with shredded lettuce, cheddar and ranch drizzle on flour tortillas

5 from 1 vote

Homemade Copycat McDonald's Snack Wrap with Homemade Ranch

These copycat McDonald’s Snack Wraps combine crispy chicken tenders, shredded lettuce, cheese and homemade buttermilk ranch in a soft flour tortilla.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Lunch, Main Course, Side Dish, Snack

Cuisine: American

Keyword: 45 Minute Dinner, Chicken, Comfort Food, Copycat, Dinner, Easy Recipes, Family Dinner, Homemade, Kid Friendly, Quick Dinner, The Cooking Mawma

Servings: wraps

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