Crispy Chicken & Ranch Coleslaw Wraps
with Cheddar, 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
24 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
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
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.
Meanwhile, in a large bowl, combine slaw and tomato with as much ranch dressing as you like; toss to coat. Taste and season with salt and pepper.
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.
