homemade snack wraps recipe

Marinate the Chicken:

In a bowl, mix buttermilk with garlic powder, onion powder, paprika, salt, and pepper. Adjust the seasonings to your taste.

Place the chicken breast tenderloins in the buttermilk mixture, ensuring they are well-coated.

Allow the chicken to marinate in the buttermilk mixture for at least 30 minutes or longer for better flavor absorption.

Prepare the Coating:

In a separate bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Mix well to create a seasoned flour mixture.

Coat the Chicken:

Take each marinated chicken tenderloin and dip it into the seasoned flour/cornstarch mixture, ensuring an even coating.

Shake off excess flour and dip the chicken back into the buttermilk mixture.

Repeat the process by dipping the chicken back into the seasoned flour mixture for a second coating.

Place the coated chicken on a plate and let it sit for 10-15 minutes to allow the coating to set.

Cook the Chicken:

Heat oil in a skillet over medium-high heat.

Fry the coated chicken tenderloins until golden brown and cooked through, usually 3-4 minutes per side. The internal temperature should reach 165°F (74°C).

Assemble the Wraps:

Warm the tortillas in a dry skillet or microwave.

Place a tortilla on a flat surface and add a layer of shredded lettuce.

Put a cooked chicken tenderloin on top of the lettuce.

Sprinkle shredded cheese over the chicken.

Drizzle ranch dressing over the top.