McDonalds Snack Wrap Recipe
This McDonalds Snack Wrap Recipe is inspired by the McD’s super popular chicken wrap. Fried chicken tenders, lettuce, cheese and ranch rolled into a tortilla for the perfect snack-on-the-go.
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McDonald’s Chicken Snack Wraps are a masterclass in simplicity: tender chicken, creamy sauce, and fresh toppings—all wrapped in a tortilla. This easy homemade version captures all the flavor and comfort of the original and you can dress it up however you like.
These wraps are such a hit in my house that I usually double the batch and keep extras in the fridge for quick meals during the week.
Table of Contents
How to Make a McDonald’s-Style Chicken Snack Wrap at Home
- Prep chicken. Fry, grill or bake.
- Warm tortillas.
- Assemble wraps.
Tips & Variations:
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Healthier Option: Use grilled chicken breast and/or low-fat ranch.
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Spicy Twist: Add buffalo sauce, jalapeños or hot sauce for heat.
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Extra Easy: Use frozen chicken tenders.
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Sauce: Honey mustard, bbq sauce or spicy mayo can all be used in place of the ranch dressing or feel free to use your favorite sauce.
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Chicken: Chicken breast can be used in place of the tenderloins. 2 chicken breasts cut into 5 strips each.
- Cheese: Mozzarella cheese can be used in place of the cheddar cheese.
More Copycat McDonalds Recipes: HOMEMADE MCGRIDDLES – COPYCAT MCRIB
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McDonalds Snack Wrap Recipe
Ingredients
- 5 Chicken Tenderloins Sliced In half Lengthwise (about 1.25lbs)
- 1 ¾ Cup All Purpose Flour
- 3 Tablespoons Cornstarch
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Mustard Powder
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Cup Buttermilk
- 1 Egg
- Vegetable Oil For Frying
- 10 6 ” Flour Tortillas
- 1 Head Romaine Lettuce Chopped
- 1 ¼ Cup Shredded Cheddar Cheese
- Ranch Dressing store bought or homemade*
Instructions
- Slice the chicken tenderloins lengthwise to get a total of 10 equal pieces and set aside.
- In a medium sized bowl, whisk together the flour, cornstarch, onion powder, garlic powder, mustard powder, salt and pepper.
In a separate medium sized bowl, whisk together the butter milk and egg. - To bread the tenderloins, working with 1-2 pieces at time dredge the tenderloins in the flour and shake off any excess. Dip into the buttermilk mixture and then dredge again in the flour mixture. Repeat this step twice for each tenderloin to get a double breading. Transfer the breaded tenderloins to a wire rack and begin heating the frying oil.
- Add enough oil in a cast iron pan or dutch oven so that the oil is at least 3 inches deep. Heat over medium high until it reaches a temperature of 350℉. Fry the tenderloins 2-3 pieces at a time until golden and crispy, flipping halfway through. The tenderloins are done when they reach an internal temperature of 165℉. Adjust the temperature as necessary to keep to oil at 350℉ while frying. Transfer the tenderloins to a wire rack to keep them crispy.
- To assemble the snack wraps, warm the tortillas in the microwave or a tortilla warmer first. Lay out the wraps and sprinkle on about 2 tablespoons of chopped romaine. Lay one crispy chicken tenderloin, sprinkle with 1-2 tablespoons of cheddar cheese. Drizzle with 1 tablespoon of ranch dressing. Roll the snack wrap up tightly leaving just the top exposed. Repeat with remaining tenderloins.
- Serve with extra ranch on the side.
Notes
Nutrition
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Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
