Fried Chicken Wraps with Homemade Ranch Dressing

• Meat

  • 3 Chicken breasts

• Produce

  • 1 Avocado
  • 12 Cherry tomatoes, halves
  • 1/2 tsp Garlic powder
  • 1/4 head Iceberg lettuce

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Flour

• Oils & Vinegars

  • 1/3 cup Peanut oil

• Bread & Baked Goods

  • 1 Italian breadcrumbs

• Other

  • 4 6 wraps (i used whole wheat

Found on saltandlavender.com

Description

Ingredients

• See recipe here
• 3 chicken breasts
• 2 eggs
• Flour, for dredging
• 1/2 teaspoon garlic powder
• Italian breadcrumbs
• 1/3 cup peanut oil
• 4-6 wraps (I used whole wheat)
• One dozen cherry tomatoes cut into halves
• 1/4 head iceberg lettuce, shredded
• 1 avocado, sliced

Directions

• Prepare ranch dressing. You may want to make it a few hours ahead of time to let flavors blend, but it isnt necessary. Refrigerate until needed.
• Slice tomatoes and avocado and shred/chop iceberg lettuce.
• Crack the eggs into a bowl and mix with a fork.
• Pour breadcrumbs into a separate bowl (start with a little bit and then you can add more if needed).
• Pour flour into a separate bowl and add garlic powder as well as a couple pinches of salt and some pepper.
• Trim any fat off chicken and cut it into rough strips (I butterfly the chicken first to make the process easier).
• Dip chicken pieces in the flour then the egg and then the breadcrumbs.
• Once all the chicken is battered, heat peanut oil in a skillet on medium-high heat.
• Once the oil is hot (drop in a little flour and see if it sizzles), add the chicken. You may need to work in batches, depending on the size of your pan. Cook chicken for 2-4 minutes per side, or until cooked through.
• Place cooked chicken on plates lined with paper towel to soak up excess oil.
• Assemble wraps by adding lettuce, avocado, tomatoes, chicken, and a drizzle of ranch.