homemade air fryer snack wraps

healthier and dare I say even better :|

With the upcoming re-release of the McDonalds’s snack wraps, I wanted to share my homemade version, so you don’t have to wait until July!!

These are done in the air fryer, with a ranch that I swear is IDENTICAL to the McD’s version (shout out the FeedGrump for the original that I tweaked/slightly healthified). Whether you’re craving a fast food fix or need a high-protein, quick lunch idea, this easy chicken wrap will actually be worth staying in for.

⏱️ TOTAL: 30 mins

🍽️ SERVES: 2 | DIFFICULTY | 🟢 | DISHES: 🟡

Browse all my recommended tools in one place: Complete Kitchen Collection.

• Chef’s knife

• Cutting board

• Air fryer

• 1/8 sheet trays (or 2 shallow plates)

• Fine cheese grater

*Note: Links above are for US retailers. Click here for Canadian options. 🇨🇦

For the chicken:

• 2 chicken breasts, sliced lengthwise into strips

• 1 cup flour

• 3 tbsp potato/corn starch

• 1 tsp baking powder

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp dried mustard

• 2 tsp paprika

• 1/2 tsp white pepper (black is fine)

• 1 tbsp salt

• 2 eggs

• 2 tbsp heavy cream

• avocado oil for cooking (spray ideally - or a few tbsp)

For the ranch: (adapted from ORIGINAL RECIPE)

• 1 small clove garlic

• 1 tsp white vinegar

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp pepper

• 1/2 tsp salt

• 1/2 cup mayo

• 1/2 cup plain greek yogurt

For the rest:

• 6-8 small flour tortillas

• grated cheddar + monterey jack cheese

• iceberg lettuce

1. Prep your chicken

• slice 2 chicken breasts into long strips (like chicken fingers). To one tray add: 1 cup flour, 3 tbsp potato/corn starch, 1 tsp baking powder, 2 tsp garlic powder, 1 tsp onion powder, 1 tbsp dried mustard, 2 tsp paprika, 1/2 tsp white pepper (black is fine) and 1 tbsp salt

• to your second tray, whisk together 2 eggs and 2 tbsp heavy cream

• drizzle a few tbsp of cream into your flour mix and use your fingers to mix to give it clumps

• one at a time, coat your chicken in flour, then into the egg, then into the flour, ensuring you fully coat the chicken in each step. Set the pieces aside for a few minutes to let the flour adhere > up to a few hours in the fridge

2. Make your ranch

• to a small bowl, mince one clove garlic and add 1 tsp white vinegar. Mix and then add remaining ingredients: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp pepper, 1/2 tsp salt, 1/2 cup mayo, 1/2 cup plain greek yogurt. Mix and set aside in the fridge until ready

3. Cook your chicken

• preheat air fryer to 400. Spray or lightly brush chicken pieces with avocado oil and bake in a single layer for 10 minutes, flipping and baking another 5-10 until golden (you may need to do 2 batches depending on the size of your air fryer)

• while the chicken cooks, grate your cheese and prep your lettuce

4. Assemble

• warm the tortillas (I wrap them in a pile in a damp paper towel and microwave for 20 seconds)

• assemble with 1 chicken strip, cheese, ranch and lettuce. Enjoy not having to sit in that McD’s drive-through!

⚡simplify: you can make these RIDICULOUSLY easy

• use frozen chicken strips

• use store-bought ranch

• use pre-grated cheese (I won’t tell)

🌾 make it GF: use a 1:1 gluten-free flour blend for the chicken and grab gluten-free tortillas (corn or cassava ones work great). Most potato starch is naturally GF, but give the label a quick glance just in case.

🥛 make it DF: swap in a dairy-free yogurt for the ranch (unsweetened almond or cashew are solid) and either skip the cheese or go for your fave plant-based cheddar.

🥬 make it vegetarian: ditch the chicken and use crispy tofu or frozen veggie tenders instead. Same dredge, same air fryer method.

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Let me know if you make this homemade snack wrap! And how you think it stacks up to the OG.