Crispy pickles, ranch, chicken, veggies, and cheese wrapped in a tortilla for an easy handheld snack or meal.
# What You’ll Need:
→ Fried Pickles
01 - 1 cup dill pickle chips, drained and dried
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1/2 teaspoon ground black pepper
08 - Vegetable oil for frying
→ Wrap Assembly
09 - 4 large flour tortillas (10-inch diameter)
10 - 2 cups cooked chicken breast, sliced (omit for vegetarian)
11 - 1 cup shredded iceberg lettuce
12 - 1 cup shredded cheddar cheese
13 - 1/2 cup cherry tomatoes, halved
14 - 1/2 cup ranch dressing
15 - 1/4 cup thinly sliced red onion
# How to Make It:
01 - Arrange three bowls for coating: one filled with flour, one with beaten eggs, and one combining panko breadcrumbs, garlic powder, paprika, and black pepper.
02 - Coat each pickle chip in flour, dip in egg, and cover thoroughly in seasoned panko.
03 - Heat 1 inch of vegetable oil in a skillet over medium-high heat. Fry coated pickles in batches for 1 to 2 minutes per side until deeply golden and crisp. Remove and drain on paper towels.
04 - Heat flour tortillas in a dry skillet or microwave until pliable but not brittle.
05 - Spread 2 tablespoons ranch dressing on each tortilla. Add sliced chicken (if using), lettuce, cheddar cheese, cherry tomatoes, red onion, and a generous layer of fried pickles.
06 - Fold in the sides and roll tightly into a wrap. Serve immediately while pickles are crisp.
