Crispy Chicken, Cheddar & Ranch Wraps
with Slaw, Tomato & Sour Cream
- Wheat
- Soy
- Milk
- Eggs
Tender chicken cutlets are dunked in sour cream and coated in crunchy seasoned panko, then shallow-fried until deeply crispy and golden brown. They’re rolled up in soft tortillas with the ultimate complements: cool, crisp cabbage slaw and juicy tomato in a buttermilk ranch dressing, plus shredded cheddar and a dollop of sour cream. Each bite delivers that perfect crunch-meets-cool contrast.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
4.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
12 ounce
Chicken Cutlets
1 unit
Tomato
4 ounce
Coleslaw Mix
1 tablespoon
Flour
(Contains: Wheat)
3 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim, halve, and slice tomato into ¼-inch-thick half-moons.
-
Place two packets of sour cream (four packets for 4 servings) in a medium bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency; season with salt and pepper. Set aside.
-
In a separate medium bowl, combine panko, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.
-
Pat chicken* dry with paper towels. Cut each cutlet lengthwise into three pieces. Season with flour, remaining Fry Seasoning, salt, and pepper.
-
Add chicken to bowl with sour cream mixture; turn to coat. Working one piece at a time, remove chicken (shaking off any excess); press into seasoned panko until fully coated.
- Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Add coated chicken (shaking off any excess panko) in a single layer, making sure not to overcrowd the pan. (For 4 servings, you may need to work in batches.) Cook until browned and cooked through, 2-4 minutes per side.
- Transfer to a paper-towel-lined plate; season immediately with salt and pepper.
- While chicken cooks, in a large bowl, combine coleslaw mix and tomato with as much dressing as you like; toss to coat. Taste and season with salt and pepper.
-
Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
-
Lay tortillas on a clean work surface. Place as much slaw as you like on bottom third of each tortilla (save any remaining slaw for serving). Top with cheddar, chicken, and remaining sour cream.
-
Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
- Halve wraps crosswise on a diagonal.
- Divide wraps and any remaining slaw between plates and serve.
