These Buffalo Ranch Crispy Chicken Crunchwraps combine spicy fried chicken, creamy ranch, fresh toppings, and a hidden crunchy tostada shell—all wrapped and grilled inside a large flour tortilla.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 boneless skinless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
Oil for frying
1/2 cup hot sauce
1/4 cup melted butter
1/2 cup ranch dressing
6 large flour tortillas
6 tostada shells
1 cup shredded lettuce
1/2 cup diced tomatoes
1 cup shredded cheddar or Mexican blend cheese
Optional: extra ranch for dipping
Instructions
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Slice chicken and marinate in buttermilk with garlic powder, salt, and pepper for at least 30 minutes.
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In a bowl, mix flour, cornstarch, paprika, and salt. Coat the chicken in the flour mixture.
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Heat oil to 350°F. Fry chicken 3–4 minutes per side until golden and crisp. Drain.
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Toss fried chicken in melted butter and hot sauce.
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On a tortilla, layer cheese, buffalo chicken, ranch, lettuce, tomato, tostada, more cheese, and a small tortilla round.
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Fold the tortilla to form a sealed wrap. Grill on both sides in a dry skillet until golden.
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Serve warm with extra ranch if desired.