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 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 fried 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.
What is brining?
Brining is a wonderful process used to generate juicy, tender, and flavor-infused meat. The technique has been around since before refrigerators and was originally used as a preservation method. To brine, simply means to soak/preserve in a salty water. The use of salt allows the meat to absorb liquid rendering it juicer and more flavorful. Additionally, the salt acts as a tenderizer, breaking down the protein in the meat.
So what do you need to make these wraps? ( + substitutions)
- 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
- 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
How do you make pickle-brined fried chicken wraps? ( + tips)
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 you 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 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.
How to store
Wrap in plastic wrap and refrigerate for up to two days. The pickle-brined chicken will keep for up to four days if refrigerated in an airtight container.
If you make these pickle-brined fried 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 ♥
- 1 pounds chicken tenderloins
- 1 cups dill pickle juice (for spicy brine sub one cup of pickle juice for Frank's RedHot
- High smoke point oil such as vegetable oil, canola oil, or peanut oil
- 1/4 cup buttermilk
- 1 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 10-inch flour tortillas
- 1/2 cup ranch dressing (see notes for my recipe)
- 2 cups shredded green leaf lettuce
- 1 large slicing (Beefsteak) tomato, sliced
- 16 dill pickle slices
- 1 cup shredded cheddar cheese
- Place chicken in a shallow dish or Ziploc bag. Pour in the pickle juice making sure chicken is submerged and refrigerate for 2-6 hours.
- Prepare the ranch by whisking together all the ingredients in a jar or small bowl. Refrigerate until ready for use.
- Once the chicken has finished brining, heat oil to 350 degrees in a deep-fat fryer or a cast-iron pan with a least three-inch deep oil.
- Meanwhile, whisk together the buttermilk and eggs in a small/medium bowl.
- In a separate medium bowl or shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
- Remove chicken from pickle brine, dredge in flour mixture, then in the liquid mixture, and once more in the flour mixture.
- Fry the chicken for five minutes or until golden brown and thoroughly cooked, then transfer to a paper towel-lined surface to absorb excess oil. Slice chicken into smaller pieces if needed/desired.
- 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.
Storage: Wrap in plastic wrap and refrigerate for up to two days. The pickle-brined chicken will keep for up to four days if refrigerated in an airtight container.
Nutrition Information:Yield: 4 Serving Size: 1 wrap
Amount Per Serving: Calories: 1121Total Fat: 56gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 38gCholesterol: 221mgSodium: 5271mgCarbohydrates: 86gFiber: 4gSugar: 28gProtein: 64g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc