Crispy buffalo chicken, ranch dressing, and fresh toppings are wrapped with a tostada shell inside a grilled tortilla for the perfect Buffalo Ranch Crispy Chicken Crunchwrap.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 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 cheese blend
Optional: extra ranch for dipping
Instructions
-
Cut chicken and marinate in buttermilk, garlic powder, salt, and pepper for 30 minutes or longer.
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Combine flour, cornstarch, paprika, and salt in a shallow bowl. Coat chicken pieces evenly.
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Heat oil to 350°F. Fry chicken 3–4 minutes per side until golden and crisp. Drain.
-
Toss chicken in a mixture of hot sauce and melted butter.
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Lay out a tortilla. Add cheese, chicken, ranch, lettuce, tomato, a tostada, more cheese, and a small tortilla round.
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Fold into a sealed wrap. Toast in a skillet until golden and crisp on both sides.
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Serve hot with extra ranch if desired.