These Crispy Chicken Ranch Wraps are everything you want in a fast, flavor-packed handheld meal. Fried chicken thighs are coated in a seasoned crispy shell, sliced, and tucked into a warm tortilla with shredded cheddar and your favorite ranch dressing. It’s an easy win for weeknights, tailgates, or lazy weekends. You’ll get that crunchy chicken, cool creamy ranch, and melty cheese in every bite.

Crispy Chicken Ranch Wraps

I love frying up a whole package of chicken thighs and then using them all week long for chicken salads, Chicken Caesar Lettuce Wraps, and these easy chicken ranch wraps! They put those McD’s “Snack Wraps” to shame, and the kids will love being able to grab one of these before practice or as an after-school protein-boost.

This recipe is easy to scale up for a crowd and simple to tweak depending on what you’ve got in the fridge. These wraps work well hot or at room temperature, which makes them ideal for lunches or meal prep. No mess, no fork, just a satisfying grab-and-eat meal that your whole family will love.

Want an extra protein boost? Serve these with our High-Protein Ranch Dressing!

Why You’ll Love This Dish

• Crispy Fried Chicken – Seasoned and crunchy with a tender inside.
• Creamy Ranch Dressing – Use your favorite bottled brand, no judgment here!
• Melty Cheddar – Sharp, mild, or smoked, the cheddar ties it all together.
• Fast Assembly – Once the chicken’s done, wraps come together in minutes.
• Portable & Meal Prep Friendly – Great for lunches, road trips, or busy nights.

Try our Brined Smoked and Fried Chicken, too!

Crispy Chicken Ranch Wrap Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Boneless, Skinless Chicken Thighs – Juicy, flavorful, and best for frying. More forgiving than breasts.
• OWYD SPG – All-purpose seasoning blend for both meat and dredge.
• All-Purpose Flour – Base of the dredge for that golden crust.
• Cornstarch – Lightens the flour mix for a crispier texture.
• Cayenne Pepper – Optional heat for those who like a kick.
• Paprika – Adds color and subtle depth to the breading.
• Buttermilk – Tenderizes and helps the dredge stick.
• Large Eggs – Binds the coating together.
• Hot Sauce – Optional, for spiking the buttermilk batter.
• Neutral Oil – For frying. Use canola, vegetable, or peanut.
• Flour Tortillas – Burrito-size or taco-size depending on your preference.
• Shredded Cheddar Cheese – Sharp or mild; melts beautifully inside the wrap.
• Ranch Dressing – Bottled works great. Choose your favorite brand.
• Romaine Lettuce (Optional) – Adds crunch and freshness if you want it.
• Lemon Wedges (Optional) – A squeeze of brightness over the top.

Have you tried Smoked Buttermilk Fried Chicken?

How To Make A Crispy Chicken Ranch Wrap

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Season The Chicken
   Pat chicken thighs dry and season both sides with 1½ teaspoons SPG. Let them rest while prepping the dredge.
2. Mix The Breading
   In one bowl, combine flour, cornstarch, cayenne, paprika, and remaining SPG. In a second bowl, whisk buttermilk, eggs, and hot sauce (if using). Pour the wet into the dry and stir to make a thick, shaggy batter.
3. Fry The Chicken
   Heat about 1 inch of oil to 350°F. Press each thigh into the dredge to coat. Fry 3–5 minutes per side, until golden and cooked through (165°F internal). Drain on a wire rack for 5 minutes, then slice into strips.
4. Assemble The Wraps
   Warm the tortillas slightly to make them pliable. Lay down shredded cheddar, sliced chicken, and a generous drizzle of ranch. Add lettuce if using.
5. Wrap And Serve
   Roll up burrito-style or fold like a taco. Serve right away or wrap in foil for later.

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Crispy Chicken Ranch Wrap FAQ

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Serve This With…

• Smoked Mac and Cheese
• BLT Pasta Salad
• Traeger Corn on the Cob
• Creamy Coleslaw