There are few things more satisfying than a crispy chicken wrap done right. The kind that crunches just enough to remind you it was made with love, then gives way to a creamy, herby ranch and a mellow cheddar melt. If you’ve been counting the days until McDonald’s Snack Wrap made its grand return, you’re not alone. But here’s the thing. You don’t have to wait in line. You can bring that bold McCrispy flavor home with this easy copycat Snack Wrap Ranch recipe.
This homemade version hits all the nostalgic notes. It’s got that classic seasoned chicken crunch, a warm soft tortilla, crunchy lettuce, sharp cheddar and jack cheese, and a smooth ranch drizzle that cools everything down. It’s a recipe that’s fast enough for lunch, satisfying enough for dinner, and indulgent enough to feel like a treat. Plus, you only need a handful of pantry staples to make it happen.
Table of Contents
How to make a Copycat Snack Wrap Ranch with McCrispy Chicken Strips
This wrap is all about layering textures. You’ll start by making golden-fried chicken strips with a well-seasoned crust. While they’re hot, you’ll wrap them with cheese, lettuce, and ranch in a flour tortilla. The whole process takes less than 30 minutes, and the flavor is spot on.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 wraps
Calories per wrap: Approximately 430 kcal
Ingredients, instructions and tips
Ingredients:
For the chicken strips:
- 2 boneless chicken breasts, cut into long strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon white pepper
- ¼ teaspoon cayenne (optional for heat)
- Oil for frying
For the wrap:
- 4 flour tortillas (6-inch)
- 1 cup shredded iceberg lettuce
- ½ cup shredded Cheddar and Monterey Jack blend
- ½ cup ranch dressing (bottled or homemade)
Instructions:
- Marinate the chicken: Place chicken strips in buttermilk and let them sit for 10 minutes. This tenderizes the meat and helps the coating stick.
- Prepare the coating: In a bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, pepper, and cayenne if using.
- Coat and fry: Heat oil to 350 °F. Remove chicken from buttermilk, dredge in flour mixture, and fry for 5–6 minutes until golden and crispy. Drain on paper towels.
- Warm the tortillas: Heat tortillas in a dry pan or microwave until soft and pliable.
- Assemble the wraps: Lay out each tortilla. Add a layer of lettuce, sprinkle on cheese, place one hot chicken strip in the center, then drizzle with ranch.
- Fold and enjoy: Fold up the bottom, then roll tightly from one side. Serve warm.
Tips:
- For extra crunch, double-dip your chicken (buttermilk, flour, repeat).
- Use a salad spinner or paper towels to keep lettuce from sogging the wrap.
- If using store-bought ranch, boost flavor with fresh dill or a pinch of garlic powder.
What to serve with the dish
Snack Wrap Ranch is perfect on its own, but a few simple sides can turn it into a full meal. Serve it with:
- Waffle fries or curly fries for the full fast-food effect
- A side of coleslaw for a cool crunch contrast
- Pickles or sliced cucumbers for a little tang
- Iced sweet tea or a creamy milkshake to cool things down
You can even slice each wrap into pinwheels and serve as party snacks or game-day bites.
Ingredient substitutes
- Chicken Strips
Original Ingredient: Fried seasoned chicken breast strips
Substitutes:- Air-Fried Chicken: Use an air fryer for a lighter version with similar texture.
- Grilled Chicken: For a leaner alternative, grill the strips and season generously.
- Frozen Chicken Tenders: For a quicker option, use store-bought crispy tenders.
- Ranch Dressing
Original Ingredient: Classic buttermilk ranch
Substitutes:- Greek Yogurt Ranch: Mix Greek yogurt with ranch seasoning for a tangy twist.
- Avocado Ranch: Blend avocado with lime, garlic, and sour cream.
- Caesar Dressing: Offers a bolder, saltier profile.
- Cheddar-Monterey Jack Blend
Original Ingredient: Pre-shredded cheese mix
Substitutes:- Mozzarella-Cheddar Blend: Slightly softer flavor, still melts well.
- Pepper Jack: Adds a little spice.
- Vegan Shreds: For dairy-free wraps, use plant-based cheese alternatives.
- Iceberg Lettuce
Original Ingredient: Shredded iceberg lettuce
Substitutes:- Romaine Lettuce: Crunchier and sturdier.
- Cabbage Slaw Mix: Adds color and bite.
- Baby Spinach: For a more nutrient-dense option.
- Flour Tortilla
Original Ingredient: Soft flour wrap
Substitutes:- Whole Wheat Tortilla: For added fiber and a nutty taste.
- Low-Carb Wrap: Ideal for keto or low-sugar diets.
- Lettuce Wrap: Great if you’re skipping carbs altogether.
This copycat Snack Wrap Ranch with McCrispy Chicken Strips brings all the crunch and creamy ranch you crave, straight to your kitchen. It’s fast. It’s nostalgic. It’s wildly satisfying. You might even find it better than the original.
Ingredients
For the chicken strips:
2 boneless chicken breasts, cut into long strips
1 cup buttermilk
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon white pepper
¼ teaspoon cayenne (optional for heat)
Oil for frying
For the wrap:
4 flour tortillas (6-inch)
1 cup shredded iceberg lettuce
½ cup shredded Cheddar and Monterey Jack blend
½ cup ranch dressing (bottled or homemade)
Instructions
Marinate the chicken: Place chicken strips in buttermilk and let them sit for 10 minutes. This tenderizes the meat and helps the coating stick.
Prepare the coating: In a bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, pepper, and cayenne if using.
Coat and fry: Heat oil to 350 °F. Remove chicken from buttermilk, dredge in flour mixture, and fry for 5–6 minutes until golden and crispy. Drain on paper towels.
Warm the tortillas: Heat tortillas in a dry pan or microwave until soft and pliable.
Assemble the wraps: Lay out each tortilla. Add a layer of lettuce, sprinkle on cheese, place one hot chicken strip in the center, then drizzle with ranch.
Fold and enjoy: Fold up the bottom, then roll tightly from one side. Serve warm.
