Can I make these wraps ahead of time?

Yes, but keep the chicken and veggies separate until you're ready to eat. Assemble just before serving for the best texture.

What’s the best way to store leftovers?

Keep components in airtight containers in the fridge. Reheat chicken in an oven or air fryer to restore crispiness.

You can freeze the cooked chicken, but avoid freezing fully assembled wraps—they’ll turn soggy. Instead, freeze components separately.

You can sub in Caesar, chipotle mayo, honey mustard, or even tzatziki—just keep it creamy to balance the crunch.

Use gluten-free breadcrumbs or crushed rice crackers for breading, and opt for gluten-free tortillas.

Yes! Use dairy-free ranch dressing and skip the cheese—or use plant-based cheese alternatives.

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Prepare the chicken: Slice into thin strips or pound flat. Set up three bowls: one with seasoned flour, one with beaten eggs, and one with breadcrumbs or cornflakes.
Coat the chicken: Dredge in flour, dip in egg wash, then coat with breadcrumbs. Rest for 10–15 minutes.
Cook the chicken: Fry in oil (deep-fry, pan-fry, or air-fry) until golden and cooked through. Drain on a wire rack.
Warm the tortilla: Heat in a pan or microwave until soft and pliable.
Assemble the wrap: Spread ranch dressing down the center, add lettuce, tomato, cheese, and hot chicken. Drizzle extra ranch on top.
Wrap it up: Fold in sides, roll tightly, and slice in half. Serve warm.