Copycat McDonald’s Ranch Snack Wrap

Why You’ll Love This Recipe

• Crispy, juicy chicken, cool ranch, crunchy iceberg, and melty cheddar–jack—classic fast-food flavors at home.
• Quick option with frozen tenders or fully from-scratch crispy chicken—your call.
• Warm, soft tortilla that folds neatly to-go style for lunch, game day, or late-night snacks.
• Balanced, exact measurements and times for reliable results every time.

Grocery List

• Produce: Iceberg lettuce, 1 lemon (or bottled lemon juice)
• Dairy: Finely shredded cheddar–jack, sour cream, buttermilk
• Pantry: Flour tortillas, mayonnaise, garlic powder, onion powder, dried dill (or dried parsley), kosher salt, black pepper, sugar; crispy chicken tenders (frozen) or raw chicken tenders plus flour, cornstarch, paprika, oil

Full Ingredients

Ranch Drizzle (makes about 2/3 cup)

• 1/3 cup mayonnaise (75 g)
• 1/4 cup sour cream (60 g)
• 2–3 tbsp buttermilk (30–45 ml), to thin
• 1 tsp fresh lemon juice (5 ml)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp dried dill (or 1/4 tsp dried parsley)
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1/4 tsp granulated sugar

Crispy Chicken — Shortcut

• 4 frozen crispy chicken tenders (10–12 oz / 280–340 g total)

Crispy Chicken — From Scratch

• 12 oz (340 g) chicken tenders (or 2 small breasts cut into 1 x 4-inch / 2.5 x 10 cm strips)
• Quick buttermilk soak: 1/2 cup buttermilk (120 ml), 1 tsp hot sauce (optional), 1/2 tsp kosher salt
• Dredge: 1/2 cup all-purpose flour (65 g), 1/4 cup cornstarch (30 g), 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper
• To cook: Neutral oil for shallow-frying (about 1/2 inch / 1.25 cm deep), or oil spray for air fryer

Wrap Assembly

• 4 soft flour tortillas, 8-inch (20 cm)
• 2 cups very finely shredded iceberg lettuce (120 g)
• 1 cup finely shredded cheddar–jack cheese (4 oz / 115 g)

Step-by-Step Instructions

Step 1: Make the cool ranch drizzle

In a small bowl, whisk mayonnaise, sour cream, 2 tbsp buttermilk, lemon juice, garlic powder, onion powder, dried dill, salt, pepper, and sugar until silky and pourable. If needed, add the remaining 1 tbsp buttermilk for a thinner drizzle. Let rest 10 minutes so the spices bloom.

Step 2: Prep the chicken (choose your path)

Option A — Shortcut: Use frozen crispy chicken tenders straight from the freezer.

Option B — From Scratch: In a bowl, combine buttermilk, hot sauce (if using), and salt. Add chicken and marinate 15 minutes (or up to 8 hours refrigerated). In a shallow dish, whisk flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Lift chicken from buttermilk (let excess drip) and dredge thoroughly in the dry mix, pressing so a craggy coating forms. Rest the coated chicken on a rack 5 minutes to set the crust.

Step 3: Cook the chicken until crisp and 165°F (74°C)

Air Fryer (shortcut or breaded): Preheat to 400°F (200°C). Spray basket and chicken lightly with oil. Cook 10–12 minutes, turning at 6 minutes, until golden and 165°F (74°C). Rest 2 minutes.

Oven (shortcut or breaded): Preheat to 425°F (220°C). Place chicken on a wire rack set over a sheet pan. Bake 14–16 minutes, flipping once, until crisp and 165°F (74°C). Rest 2 minutes.

Shallow-Fry (breaded only): Heat 1/2 inch (1.25 cm) neutral oil in a skillet to 350°F (175°C). Fry 3–4 minutes per side until deep golden and 165°F (74°C). Drain on a rack and rest 2 minutes.

Step 4: Warm the tortillas so they’re soft and pliable

Microwave: Stack tortillas and wrap in a damp paper towel; heat 20–30 seconds until warm and flexible. Skillet: Heat a dry nonstick skillet over medium; warm each tortilla 10–15 seconds per side until just steamy. Keep warm under a clean towel.

Step 5: Build the snack wraps

Lay out the warm tortillas. Down the center of each (leaving 2 inches/5 cm at the bottom clear), add 1/2 cup finely shredded iceberg and 1/4 cup finely shredded cheddar–jack. Place 1 hot crispy chicken tender on top (slice lengthwise if thick). Drizzle each wrap with 1–1 1/2 tbsp ranch.

Step 6: Fold to-go style and serve

Fold the bottom edge up over the filling by 1–2 inches (2.5–5 cm). Fold one long side over the filling, then roll tightly to form a neat cone-shaped wrap. Wrap in parchment or foil to hold the shape and catch drips. Serve immediately while the chicken is hot and the tortilla is warm.

Pro Tips

• Finely shred the iceberg for that fast-food crunch and even layering; pat it dry so the wrap doesn’t get soggy.
• Let breaded chicken rest 5 minutes before cooking and 2 minutes after to keep the crust crisp and the meat juicy.
• Warming tortillas is non-negotiable—pliable tortillas won’t crack as you fold.
• Don’t overfill. The ratios here are dialed in to fold cleanly and eat neatly.
• For extra “drive-thru” vibes, drizzle a little ranch inside and a zigzag on top before wrapping in parchment.

Variations

• Spicy Ranch: Add 1/2–1 tsp hot sauce to the ranch and 1/4 tsp cayenne to the dredge.
• Grilled Chicken: Season strips with salt, pepper, and paprika; grill over medium-high 3–4 minutes per side, then slice and assemble.
• BBQ Ranch: Toss cooked chicken with 2 tsp BBQ sauce per wrap and use ranch as written.

Storage & Make-Ahead

Ranch drizzle keeps 5 days refrigerated. Cook chicken up to 2 days ahead; reheat in an air fryer at 375°F (190°C) for 4–5 minutes or in a 425°F (220°C) oven for 6–8 minutes until re-crisped. Shred lettuce and cheese up to 1 day in advance (store lettuce wrapped in paper towel). Assemble wraps just before serving for best texture; assembled wraps are best within 1 hour.

Nutrition (per serving)

Approx. 520 calories; 27 g protein; 34 g carbohydrates; 29 g fat; 2 g fiber; 1,050 mg sodium. Values will vary with chicken brand and fry method.