Pickle-Brined Fried Chicken Wraps

These fried chicken wraps are stuffed full of crispy dill pickle-brined fried chicken, ranch dressing, lettuce, tomato, pickles, and cheese. They are easy to prep making them ideal for lunch or a weeknight dinner.

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Remember those amazing pickle-brined fried chicken tenders I shared with you a while back? Well, they’re back!!!

But this time they’re wrapped up in a tortilla.

Without diminishing their deliciousness, I must say the chicken tenders are a wee bit boring on their own.

Let me clarify…..they are uber juicy and tender on the outside, perfectly crispy on the outside, and loaded with flavor BUT they are still just chicken tenders. Nothing wrong with that, but I prefer a little more excitement.

And I found the perfect solution to remedy the dullness of chicken tenders. It’s not a novel idea, but rather a tried and true one. The solution; a WRAP!

Add some cool ranch for flavor and moisture, some lettuce and tomatoes for freshness, pickles to complement the dill pickle-brine, and some cheddar (because cheese!!!).

Put it all together and what do you get??? Pickle-brined crispy chicken wraps. Try ’em! So easy, so tasty.

And hey! If this wrap sounds good, you may also want to check out these chicken fajita wraps.

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Ingredients (+ notes & substitutions)

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• Chicken tenderloins: Or chicken breasts cut into strips. One pound should yield between 4-6 tenderloins.
• Dill pickle juice: For a spicier brine, I recommend using a half cup of pickle juice and a half cup of Frank’s RedHot.
• Oil for frying: A high smoke point oil is a must for frying chicken. Vegetable, canola, and peanut are all great options as they meet this criterion and are also neutral in flavor and inexpensive.
• Buttermilk: If you don’t have buttermilk that’s ok. You can sub for regular milk.
• A large egg
• All-purpose flour
• Garlic powder
• Onion powder
• Paprika
• Salt & black pepper
• Flour tortillas: The 10-inch ones.
• Ranch dressing: I highly recommend this dill(icious) ranch or even this garlic ranch, but if you have an alternate preferred ranch dressing feel free to use that or even a store-bought ranch if you’re pressed for time.
• Green leaf lettuce: Or your preferred lettuce. Any type will do!
• Tomato: A large slicing tomato like a beefsteak works wonderfully.
• Sliced dill pickles: The recipe calls for four slices per wrap, but feel free to adjust.
• Shredded cheddar cheese

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How to make fried chicken wrap? ( + tips)

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The first step is to brine the chicken. Put the chicken tenderloins in a shallow dish or a Ziploc bag and pour in the brine, making sure the chicken is submerged and refrigerate for two to six hours.

Once the chicken has finished brining, heat your oil in a deep-fat fryer or a cast-iron pan. Oil should be at least three inches deep.

Meanwhile, whisk together the buttermilk and eggs in a small/medium bowl. Set aside.

In a separate medium bowl or shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.

Next, remove the chicken from the brine and dredge it in the flour mixture, then in the liquid mixture, and once again in the flour mixture. *The brine should be discarded after use.

Fry the chicken for five minutes or until golden brown and thoroughly cooked. Transfer the chicken to a paper towel-lined surface to absorb excess oil. *One pound of chicken tenderloins typically leaves you with 4-6 tenders. This recipe yields four wraps, so you may need to cut some of the tenders into smaller pieces in order to divide them.

To prepare the wraps: Lay a tortilla out flat and slather with two tablespoons of ranch dressing. Top with 1/2 cup shredded lettuce, sliced tomato, four dill pickle slices, chicken (divided), and 1/4 cup shredded cheddar cheese.

Fold into a burrito, repeat with remaining ingredients, and serve warm.

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Storage

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The fried chicken wraps should be wrapped in plastic wrap or tin foil and kept in the refrigerator. They will keep for up to four days.

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FAQ

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Recommended Products

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Don’t forget the ranch!!!

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• Buffalo Ranch: Get your buffalo sauce and ranch dressing fix all in one with this simple, five-minute buffalo ranch. It’s great on salads, chicken, or as a dip for fries, pizza, and more. Naturally vegetarian and gluten-free.
• Dill(icious) Ranch: This herbaceous homemade buttermilk dill ranch is easy to prepare in just five minutes. You can serve it as a dip, as dressing for salad, and moreNaturally gluten-free and vegetarian.
• Garlic Ranch: Serve it as a dressing or a dip, this made from scratch garlic ranch with fresh herbs is super simple to prepare in just five minutes and tastes good on EVERYTHING! Naturally vegetarian and gluten-free.

If you make these pickle-brined crispy chicken wraps I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥