Buffalo Ranch Crispy Chicken Crunchwraps feature spicy fried chicken, creamy ranch, crisp vegetables, and a crunchy tostada shell all wrapped in a grilled tortilla. A bold, flavorful meal that hits every texture.
- Prep Time: 10 minutes
- Cook Time: 20 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 serving
Instructions
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Slice chicken into strips and marinate in buttermilk with garlic powder, salt, and pepper for 30 minutes or longer.
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Combine flour, cornstarch, paprika, and salt in a shallow bowl. Dredge chicken thoroughly.
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Heat oil to 350°F. Fry chicken 3–4 minutes per side until crisp and golden.
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Toss cooked chicken in buffalo sauce (hot sauce + melted butter).
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On a tortilla, layer cheese, buffalo chicken, ranch, lettuce, tomato, tostada shell, more cheese, and a small tortilla round.
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Fold edges inward to form a circular wrap. Grill on both sides in a skillet until golden.
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Slice and serve hot with extra ranch if desired.