Copycat McDonald's Crispy Chicken Snap Wrap Recipe

Ingredients

• 60 ml (1/4 cup)mayonnaise
• 45 ml (3 tablespoons)buttermilk
• 1/2 teaspoondried parsley
• 1/2 teaspoondried dill
• to tastesalt and pepper
• 60 g (1/2 cup)plain flour
• 1 teaspoonsalt
• 1/2 teaspoonpepper
• 1/2 teaspoonpaprika
• 1/2 teaspoongarlic powder
• 1/2 teaspoononion powder
• 4chicken tenderloins
• 120 ml (1/2 cup)buttermilk
• 120 ml (1/2 cup)vegetable oil
• 25 g (1/2 cup)shredded iceberg lettuce
• 4 (15 cm / 6-inch)wheat tortillas
• 25 g (1/4 cup)shredded Monterey Jack cheese
• 25 g (1/4 cup)shredded Cheddar cheese

Instructions

1. 1

   Mix the dressing

   Put the mayonnaise, 45 ml of buttermilk, parsley, dill, and salt and pepper to taste in a small bowl.

2. 2

   Whisk together

   Whisk the dressing ingredients until combined.

3. 3

   Season the flour

   Stir together the flour, 1 teaspoon of salt, 1/2 teaspoon of pepper, paprika, garlic powder and onion powder.

4. 4

   Coat the chicken

   Dip one chicken tenderloin into the flour mixture.

5. 5

   Dip in buttermilk

   Dip the chicken into the remaining 120 ml of buttermilk.

6. 6

   Coat once more

   Dip the chicken in the flour mixture again, then repeat the flour, buttermilk and flour coating with the remaining tenderloins.

7. 7

   Heat the oil

   Pour the vegetable oil into a frying pan and set it over medium-high heat.

8. 8

   Fry the first side

   When the oil is hot, add the chicken tenders and cook for 2 to 3 minutes, until browned.

9. 9

   Finish the chicken

   Turn the tenders over and cook for another 2 to 3 minutes, or until the internal temperature reaches 74°C (165°F).

10. 10

    Drain the tenders

    Transfer the chicken to a paper towel-lined plate to absorb excess oil.

11. 11

    Start the wraps

    Divide the shredded lettuce between the four tortillas.

12. 12

    Add the chicken

    Place one chicken tenderloin on each tortilla.

13. 13

    Spoon on ranch

    Add a couple of tablespoons of ranch dressing to each piece of chicken.

14. 14

    Add the cheeses

    Top with the Monterey Jack and Cheddar.

15. 15

    Fold and serve

    Fold the tortillas and serve.

What is a crispy chicken snack wrap?

A snack wrap is a small tortilla filled with a chicken tender and simple toppings, designed to be folded and eaten by hand. This copycat version takes inspiration from a fast-food favourite, pairing crisp-coated chicken with lettuce, cheese and ranch.

The combination works because the cool, creamy dressing and fresh lettuce contrast with the hot, crunchy chicken. Monterey Jack and Cheddar add a mild, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1031 calories, 33g protein, 63g carbs, 72g fat.

The tortilla and flour coating contribute much of the carbohydrate, while mayonnaise, frying oil and cheese provide much of the fat. Chicken supplies most of the protein. Add a side salad or extra crunchy vegetables to bring freshness and volume to the plate.

The homemade ranch

Herbs first: parsley and dill give the mayonnaise-and-buttermilk dressing its familiar ranch flavour. Whisk until smooth, then season with salt and pepper to taste.

Consistency: the dressing should be creamy but easy to spoon over the chicken. Keep the measured dressing ingredients separate from the buttermilk used to coat the tenders.

How the coating works

Flour first: the initial dip gives the buttermilk a surface to cling to. Shake off loose flour before moving the chicken to the buttermilk.

Flour again: the final coating creates the exterior that browns in the pan. Coat each tender in the same order, taking care to cover the sides as well.

Frying and doneness

Hot oil: heat the oil over medium-high before adding the chicken, as directed. The coating should brown during the stated 2 to 3 minutes on each side.

Check the centre: cook until the internal temperature reaches 74°C (165°F). Drain the tenders on paper towels so excess oil does not make the wraps greasy.

Building the wraps

Layer simply: divide the lettuce among the tortillas, then add one tender to each. Spoon on a couple of tablespoons of ranch and finish with both cheeses.

Fold just before serving to keep the tortilla easy to handle and the lettuce crisp. Since the recipe uses small 15 cm tortillas, avoid piling the filling too high.

What to serve alongside

For a fresh contrast, serve the wraps with sliced cucumber, tomato or a simple green salad. The recipe is also easy to pair with oven-baked potato wedges if you want a more substantial meal.

Keep extra ranch on the side for dipping, rather than adding too much to the wrap and making it difficult to fold.

Recipe notes & tips

• Mix the ranch before frying so it is ready when the chicken comes out of the pan.
• Use separate areas for the flour mixture and buttermilk to keep the coating steps orderly.
• Let excess flour fall away before dipping each tender in buttermilk.
• Check the thickest part of a tender with a food thermometer for the specified 74°C (165°F) doneness.
• Assemble the wraps shortly before serving to keep the lettuce fresh.

Variations

• Add heat: stir a little cayenne into the flour mixture for a spicier coating.
• Use another cheese: swap the Monterey Jack for a mild, readily melting cheese.
• Change the herbs: use dried chives in place of some of the parsley for a different ranch flavour.
• Add tomato: tuck a few thin tomato slices into each wrap with the lettuce.
• Make it tangier: add a small squeeze of lemon to the ranch and whisk it in.

Common mistakes to avoid

• Oil not hot enough: the coating can absorb oil rather than brown; wait until the oil is hot before adding the tenders.
• Crowding the pan: the tenders may not brown evenly; cook them in batches if they do not fit comfortably.
• Skipping the second flour dip: the coating will be less complete; return each buttermilk-dipped tender to the flour.
• Relying only on colour: a browned exterior does not confirm the centre is cooked; check for 74°C (165°F).
• Overfilling the tortillas: they can be difficult to fold; divide the filling evenly among all four.

How to store

Refrigerate leftover chicken and ranch separately in covered containers for up to 3 days. Reheat the chicken in an oven or air fryer until hot, then assemble fresh wraps; assembled wraps are best eaten straight away.

Frequently asked questions