Recipe Details
Crispy Baked Ranch Chicken Wraps
First, preheat your oven to 450°F (230°C), then line a large baking sheet with aluminum foil for quick, easy cleanup after cooking.
Set up your three breading stations: In a shallow bowl, stir together flour and dry ranch seasoning until evenly blended. In a second shallow bowl, whisk an egg and water together until the mixture is smooth and fully combined. Pour plain or panko breadcrumbs into a third shallow bowl to finish your prep.
Bread each halved chicken tenderloin one at a time: First, coat the tenderloin fully in the flour mixture, shake off any excess, then dip it into the egg wash. Let excess egg drip off before pressing the tenderloin firmly into the breadcrumbs, turning to cover every side completely. Arrange all breaded chicken pieces in a single layer on your prepared baking sheet, then spritz the top of each piece lightly with nonstick cooking spray to encourage crisping while baking.
Bake the chicken in your preheated oven for roughly 12 minutes total, flipping each piece over halfway through the cook time. The chicken is fully cooked when an instant-read thermometer inserted into the center of a tenderloin registers 165°F (74°C). While the chicken bakes, prep your tortillas: spread 1 tablespoon of ranch dressing evenly across the surface of each tortilla, then top each with shredded cheese and shredded lettuce.
Once the chicken is done, place one crispy chicken strip on each prepared tortilla. Tuck one end of the tortilla in over the bottom of the chicken, then roll the tortilla tightly closed, leaving the top end open for easy serving. Serve with extra ranch dressing on the side for dipping, if desired.