Crispy Chicken Snack Wraps (Mcdonald's Copycat)
Craving McDonald's crispy chicken snack wraps? You're in the right place! Crispy tortilla-crusted chicken tenders are combined with a dairy-free cashew chipotle ranch sauce, fresh veggies, & optional cheese - easy to make and totally crave-worthy! This healthier copycat version is super customizable and naturally gluten-free, dairy-free, paleo, and made with whole food ingredients.
Ingredients
Crispy chicken tenders
- 1 lb chicken tenders
- 1 bag Siete tortilla chips, any flavor (or your favorite tortilla chips)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
Diary-free Chipotle Ranch Sauce
- 1 cup raw cashews
- 1 chipotle pepper ina dobo sauce
- 1/3 cup unsweetened almond milk or milk of choice
- 1 garlic clove
- 1/4 tsp onion powder
- 2 tsp lemon juice
- 1/2-1 tsp honey, maple syrup, or monk fruit drops to taste
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 2 tsp drie dill (or 2 tbsp minced fresh dill)
- 1/4 tsp ground chipotle chile powder or chili powder
Assembling the wraps
- shredded romaine lettuce
- sliced roma tomato
- pickles (optional)
- cheese (dairy or non-dairy), optional
Instructions
Tortilla-crusted chicken
- Line your air fryer basked or baking sheet with parchment paper.
- Add about half a bag of tortilla chips to a ziploc bag or something similar. I like to use a meat tenderizer or bottom of a mason jar to smash the tortillas into small crumbs. You can also pulse them in a food processor. You don't want any large chunks as they won't stick to the chicken well! Add the crumbs to a shallow bowl. Stir in the seasonings.
- In another small, shallow bowl, whisk the egg. Dip each tender in the egg mixture, then into the tortilla chips, making sure to coat each side. Place the tenders on the baking sheet/in the air fryer basket.
Air fryer method
- Spray the chicken with oil. Cook the chicken at 400F in a single layer for 6 minutes. Flip, and cook another 5 to 8 minutes, until the center registers 160° F and the outside is golden brown. Allow to rest for 5 minutes before serving.
Oven method
- Preheat the oven to 425° F. Place a wire rack on a baking sheet.Spray the chicken with oil. Cook the chicken in a single layer for 10 minutes. Flip and cook for another 10 minutes until the center registers 160° F, and the outside is golden brown. Allow to rest for 5 minutes before serving.
Sauce
- If you don't have a high powered blender, you'll want to start by soaking the cashews in hot water for 30 minutes. Simply bring a pot of water to a boil, then remove from heat. Add the cashews & let soak for 30 minutes, then drain.
- Add the drained cashews and remaining ingredients to the blender, blending until completely smooth. Taste & adjust as you'd like.
- Store leftovers in an air-tight container in the refrigerator up to 5-7 days, or in the freezer up to 1 month (though best when fresh).
Assembling your snack wrap
- Warm a tortilla slightly. Add some shredded lettuce, sliced tomato, pickles and cheese (if using), or anything else you like. Place a chicken tender over top, then drizzle over some of the sauce. Enjoy!
Video
Notes
Note: this chicken is best enjoyed straight away but can be stored in the fridge and reheated next day!