These Low Calorie Crispy Chicken Wraps are just 377 calories and 34.7g of protein each wrap!
Packed full of flavor, these healthy ranch chicken wraps can also be made with hummus. Ideal for those who don’t like ranch flavored wraps.
Perfect for weekend lunches, quick dinners, and lunchbox meals. These healthy fried chicken wraps are versatile and quick.
Low Calorie Crispy Chicken Wraps
What You’ll Find in this Article:
Ingredients in Healthy Fried Chicken Wraps
These low calorie crispy chicken ranch wraps can be made ranch flavor, or you can see the recipe card below for a crispy chicken and hummus version.
I like to make my own ranch seasoning and dip because it means I can better control what goes into the recipe. This ranch dip is packed with fat burning ingredients and the seasoning blend is 100% all-natural.
Shopping List for Low Calorie Ranch Chicken Wraps:
- Chicken breast
- Egg
- Panko breadcrumbs
- Low Calorie Ranch Seasoning
- Tortilla wraps (see recipe card below for what I used!)
- Low Calorie Ranch Dip
- Sharp cheddar cheese
- Romaine
- Red onion
- Tomato
How to Make Healthy Crunchy Chicken Wraps
Depending on the time of the year, I make these ranch chicken wraps two different ways. In the oven or in the air fryer.
I have supplied directions for both methods in the recipe card below.
How to Make Low Calorie Ranch Chicken Wraps:
- To a shallow bowl, or pie pan, crack and whisk the egg.
- In a separate shallow bowl or pie pan, combine the breadcrumbs and ranch seasoning. Mix well.
- Cut the chicken breast into 4 strips.
- Dunk the chicken strips in the eggs, then move over to dredge in the breadcrumbs.
- Cook the chicken strips in the Air Fryer or Oven (see instructions below in recipe card!)
- Lay the tortillas out on a cutting board. Smear one side of each tortilla with ranch dip.
- Sprinkle the cheese over the ranch dip, then add the lettuce, onion, tomato.
- Add 2 chicken strips to each tortilla, then roll up the tortillas into wraps.
- Cut in half and serve hot. Or pack in an air tight container to take to work or school.
Low Calorie Crispy Chicken Wraps Recipe
These healthy crunchy chicken wraps are the perfect lunch! They travel well and are packed with healthy ingredients and lots of protein to keep you full for hours.
More Low Calorie Lunch Recipes:
Low Calorie Crispy Chicken Wraps
Ingredients
Low Calorie Crispy Chicken:
- 1 chicken breast
- 1 egg
- ½ cup panko breadcrumbs
- 1 teaspoon Low Calorie Ranch Seasoning
Low Calorie Crispy Chicken Wraps:
- 2 tortilla wraps
- ¼ cup Low Calorie Ranch Dip
- ⅛ cup sharp cheddar cheese
- 4 romaine leaves
- ¼ red onion sliced
- 1 medium tomato sliced
Instructions
- To a shallow bowl, or pie pan, crack and whisk the egg.
- In a separate shallow bowl or pie pan, combine the breadcrumbs and ranch seasoning. Mix well.
- Cut the chicken breast into 4 strips.
- Dunk the chicken strips in the eggs, then move over to dredge in the breadcrumbs.
- Cook the chicken strips in the Air Fryer or Oven (see instructions below)
- Lay the tortillas out on a cutting board. Smear one side of each tortilla with ranch dip.
- Sprinkle the cheese over the ranch dip, then add the lettuce, onion, tomato.
- Add 2 chicken strips to each tortilla, then roll up the tortillas into wraps (see photo).
- Cut in half and serve hot. Or pack in an air tight container to take to work or school.
Air Fried Chicken Strips:
- Preheat air fryer to 400°.
- Add the prepared chicken strips to the air fryer. Spray with olive oil and cook for 6 to 7 minutes on each side.
- When the chicken is cooked through and crispy on the outside and golden brown, they’re done.
Oven Baked Chicken Strips:
- Preheat the oven to 400° and line two baking sheets with parchment paper.
- Add the prepared chicken strips to the baking sheet and spray with olive oil.
- Bake for 8 minutes. Flip, lightly spray the tops with olive oil, and bake for an additional 5 minutes
- When cooked through and golden brown, they are done.
Nutrition
Nutrition and Calories in Crispy Chicken Wraps
Low Sodium Tips: You can lower the sodium by omitting the salt from the homemade seasoning blend, and swapping out the salt for lemon juice in the ranch dip.
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