Save A crave-worthy wrap featuring crispy fried pickles, fresh veggies, tangy ranch dressing, and tender chicken, all wrapped in a soft tortilla for the ultimate handheld snack or meal.
The first time I made these wraps, everyone at the table was amazed by how delicious fried pickles could be inside a wrap. The combination of tangy, crunchy, and creamy textures made it an instant hit for both kids and adults.
Ingredients
- Dill pickle chips: 1 cup, drained and patted dry
- All-purpose flour: 1/2 cup
- Eggs: 2 large
- Panko breadcrumbs: 1 cup
- Garlic powder: 1 teaspoon
- Paprika: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Vegetable oil: For frying
- Flour tortillas: 4 large (10-inch)
- Cooked chicken breast: 2 cups, sliced (optional, omit for vegetarian)
- Shredded iceberg lettuce: 1 cup
- Shredded cheddar cheese: 1 cup
- Cherry tomatoes: 1/2 cup, halved
- Ranch dressing: 1/2 cup
- Red onion: 1/4 cup, thinly sliced
Instructions
- Prepare the Fried Pickles:
- Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, paprika, and black pepper. Dredge pickle chips in flour, dip in egg, then coat in seasoned panko. Heat 1 inch of vegetable oil in a skillet over medium-high heat. Fry the pickles in batches for 1–2 minutes per side, until golden and crispy. Drain on paper towels.
- Assemble the Wraps:
- Warm tortillas briefly in a dry skillet or microwave until pliable. Spread 2 tablespoons of ranch dressing in the center of each tortilla. Layer with chicken (if using), lettuce, cheese, cherry tomatoes, red onion, and a generous handful of fried pickles. Fold in the sides and roll tightly into a wrap.
- Serve:
- Serve immediately while the pickles are still crisp.
Save On weekends when my family wants something different, these wraps bring everyone together around the kitchen island for fast assembly and happy taste-testing. They never last long once served.
Required Tools
Mixing bowls are needed for the dredging process, and a skillet or deep fryer works best for frying. Have tongs and paper towels ready for draining, plus a knife and cutting board for prepping the veggies and chicken.
Allergen Information
Contains wheat, eggs, and milk. Some pickles and ranch dressings may include mustard or other allergens; always check product labels if you are sensitive to these ingredients.
Nutritional Information
Each wrap with chicken provides approximately 490 calories, 27 g total fat, 38 g carbohydrates, and 22 g protein.
Save Try these wraps as a fun lunch or party snack: everyone will be asking for seconds!
Cooking Questions
- → Can I make these wraps vegetarian?
Yes, simply omit the chicken or use grilled tofu as a tasty vegetarian alternative.
- → How do I keep the fried pickles crispy?
Serve the wraps right after frying the pickles and drain them well on paper towels for maximum crunch.
- → Can I air-fry the pickles instead of using oil?
Absolutely! Air-fry at 400°F (200°C) for about 8 minutes for a lighter, crispier result.
- → What can I add for extra flavor?
Try adding sliced avocado, jalapeños, or a drizzle of hot sauce for an extra kick.
- → Are there allergens I should watch for?
These wraps contain wheat, eggs, and milk. Check pickle and ranch ingredients for other potential allergens.
- → What tools do I need to make these wraps?
You’ll need mixing bowls, a skillet or deep fryer, tongs, paper towels, and a cutting board with knife.