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Crispy Chicken and Pickle Wraps

A fun and tasty meal option combining the crunch of fried chicken and the tang of pickles, perfect for lunch or dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 wraps
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 pieces boneless, skinless chicken breasts
  • 1/4 cup dill pickle juice For marinating the chicken
  • 1/4 cup ranch dressing For spreading on the tortillas
For the wraps
  • 2 large tortillas
  • 1 cup lettuce, shredded
  • to taste Salt and pepper For seasoning
  • Oil for cooking Use for frying the chicken

Method
 

Marination
  1. Marinate the chicken breasts in dill pickle juice for at least 30 minutes.
Cooking the Chicken
  1. Heat oil in a skillet over medium heat.
  2. Season the chicken with salt and pepper, then cook in the skillet until golden and cooked through, about 5-7 minutes per side.
  3. Once cooked, smash the chicken slightly and remove from heat.
Assembling the Wraps
  1. Spread ranch dressing over the tortillas.
  2. Layer with shredded lettuce and cooked chicken.
  3. Roll the tortillas tightly to form wraps.
Toasting the Wraps
  1. Place the wraps back in the skillet over medium heat, seam side down, and toast until golden brown, about 2-3 minutes on each side.
  2. Serve hot, sliced in half if desired.

Notes

For serving, plate the wraps with extra ranch dressing or pickle slices on the side. You can add a side of fries or a fresh salad for a more filling meal. If you have leftovers, store the wraps in an airtight container in the fridge for up to 2 days.