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McDonald’s Snack Wrap

Although we don't eat at McDonald's anymore, they really did us dirty years and years ago when they took the Snack Wrap off the menu, but don’t worry—I’ve got you! We’re making it at home, and it’s even better than the original. Think crispy, golden fried chicken, soft flour tortillas, fresh shredded lettuce, melty cheese, and a homemade ranch sauce that’s so good, you’ll want to drizzle it on everything. This wrap is the perfect balance of crunch, creaminess, and nostalgia, and once you try it, you’ll never miss the real deal again.
Prep Time40 minutes
Cook Time15 minutes
Total Time1 hour
Yields6 servings
Print Recipe Pin Recipe
Servings6 servings

Ingredients

CHICKEN

  • 1.5 lbs chicken tenderloins
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon onion powder

RANCH SAUCE

  • 1 cup mayonnaise
  • 1/3 cup buttermilk
  • 1 tablespoon yellow mustard
  • 1/4 to 1/2 teaspoon salt, to taste
  • 1/2 to 3/4 teaspoon black pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1 tablespoon, chopped parsley
  • 1 tablespoon, chopped chives

OTHER

  • vegetable oil, for frying
  • flour tortillas
  • shredded lettuce
  • Monterey Jack and cheddar cheese, shredded

Instructions 

RANCH SAUCE

  1. In a small bowl, combine mayo, buttermilk, yellow mustard, salt, black pepper, garlic powder, to make a ranch sauce.

CHICKEN

  1. In a shallow and wide bowl, add flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper. Whisk and set aside.
  2. In a deep bowl, add the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and mustard powder. Whisk together.
  3. Add 3 tablespoons of the wet batter into the dry and mix around to create a flaky texture.
  4. Dip each tender/strip first in the wet batter, then into the dry, then back into the wet, and finally into the dry for a double coating. Make sure to let any excess wet or dry drip off before dipping into the next. Once all the tenders are breaded, allow to rest for 10 minutes.
  5. Heat oil to about 350°F in a frying pan, about 1.5 to 2 inches high.
  6. Drop one tender in a time, making sure not to overcrowd them. Fry in 2 batches if needed. Fry until golden brown all around, about 7-8 minutes. Make sure to rotate the tenders around as needed for even browning. Transfer to a paper towel to drain any excess oil.

ASSEMBLY

  1. Grab a flour tortilla. Add shredded cheese on top.
  2. Optional, pop in the oven at 350°F to warm up the tortillas and melt the cheese.
  3. Place shredded lettuce on top, then the shredded cheese, then the tender (you can keep it whole or chop into smaller pieces).
  4. Drizzle ranch on top and enjoy!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!