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Crispy chicken tenders get tossed in a spicy, smoky Nashville hot oil, then chopped up with crunchy lettuce, melty American cheese, dill pickles and my homemade ranch. It all gets wrapped up tight in an XL tortilla and toasted until golden. Makes 3 large wraps in about 30 minutes.
Watch me make it
Why you’ll love this Nashville hot chicken chopped wrap
- Real Nashville heat. Cayenne, paprika and brown sugar in hot oil give you that sweet, smoky, spicy kick.
- Cool and creamy. Homemade ranch and dill pickles balance out the heat.
- Easy shortcut. Frozen breaded chicken strips go straight in the oven or air fryer.
- Feeds a crowd. One batch makes 3 large wraps in about 30 minutes.
What you need for a Nashville hot chicken chopped wrap
- Crispy chicken: I use Just Bare Lightly Breaded Chicken Breast Strips, baked or air-fried until golden and crispy.
- Nashville hot oil: Cayenne, paprika, garlic powder, salt and brown sugar, bloomed in oil heated to 350°F.
- Lettuce, American cheese and dill pickles: Crunch, melty cheese and that classic Nashville hot pickle bite.
- Homemade ranch: My recipe is below, or use your favorite store-bought.
- XL tortillas: Warm them first so they’re soft and easy to fold.
Why make your own ranch
- Fresh herb flavor. Fresh dill, parsley and chives taste brighter than any bottle.
- You control it. Adjust the salt, garlic and lemon until it tastes exactly how you like it.
- Creamy and tangy. Mayo, sour cream and buttermilk give it the perfect thick, drizzly texture.
- It makes extra. Use the leftovers for dipping wings, fries and veggies all week.
How to make homemade ranch
Finely chop 2 tablespoons each of fresh dill, parsley and chives. Whisk together 1 cup each of mayo, sour cream and buttermilk until smooth, then stir in the herbs, 1 grated garlic clove and the juice of half a lemon. Season with salt and pepper, cover and refrigerate while you cook so the flavors come together.
How to make the Nashville hot oil
Add the cayenne, paprika, garlic powder, salt and brown sugar to a heatproof bowl. Heat 1 cup of oil in a small pan over low heat until it reaches 350°F, then carefully pour it over the seasonings and stir. The hot oil cooks the spices and brings out their flavor. Toss the chicken in it while it’s still hot.
How to make a Nashville hot chicken chopped wrap
- Make the homemade ranch and let it chill.
- Cook the chicken in the oven or air fryer until golden and crispy.
- Make the Nashville hot oil: heat the oil to 350°F, pour it over the seasonings and stir, then toss the hot tenders in it until coated.
- Build the board and chop: lettuce, sauced tenders, American cheese and pickles, then mix in the ranch.
- Wrap it and toast it in a pan for a couple of minutes per side until golden.
Pro tips
- Use a thermometer. Heat the oil to 350°F before pouring it over the spices. That’s what cooks them and brings out the flavor.
- Pour carefully. Use a heatproof bowl and pour slowly. The oil will sizzle when it hits the spices.
- Toss the tenders while they’re hot. They’ll soak up more of the Nashville hot oil.
- Make the ranch first. It cools down the heat and gets better as it chills.
What you’ll need
- A mixing bowl and whisk
- An oven or air fryer
- A small saucepan
- A heatproof bowl
- A thermometer
- A large bowl for tossing
- A cutting board and knife
- A large pan for toasting
See the gear I cook with on my Shop page.
Nashville hot chicken chopped wrap FAQ
How spicy is it?
It’s got real heat from 3 tablespoons of cayenne. The ranch, cheese and pickles help cool it down.
What chicken do you use?
I use Just Bare Lightly Breaded Chicken Breast Strips, baked or air-fried according to the package until golden and crispy.
Can I use store-bought ranch?
Yes, but homemade is worth it. Fresh herbs, buttermilk and lemon make it much brighter and creamier.
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Nashville Hot Chicken Chopped Wrap
Ingredients
Equipment
Method
- Finely chop the dill, parsley, and chives.
- In a bowl, whisk together the mayo, sour cream, and buttermilk until smooth.
- Stir in the herbs, grated garlic, and lemon juice. Season with salt and pepper to taste.
- Cover and refrigerate while you cook so the flavors come together.
- Cook the chicken tenders according to package instructions (bake or air fry) until they’re golden and crispy all over.
- Add the cayenne, paprika, garlic powder, salt, and brown sugar to a heatproof bowl.
- Heat the oil in a small pan over low heat until it reaches 350°F.
- Carefully pour the hot oil over the seasonings and stir until combined. The hot oil cooks the spices and brings out their flavor.
- Toss the hot, crispy tenders in the Nashville hot oil until fully coated.
- Shred the lettuce and lay it down on a cutting board.
- Add the sauced tenders, American cheese, and pickles on top of the lettuce.
- Chop everything up together with a knife until it’s all mixed and bite-sized.
- Drizzle ranch over the top and mix again until creamy and combined.
- Warm your tortilla so it’s soft and easy to fold, then scoop the mixture into the middle.
- Fold in the sides, roll it up tight, and toast it in a pan for a couple of minutes per side until golden.
Notes
About the Author
Hey, I’m Dom. This is where I share the weeknight dinners I actually make, from chop wraps to soups and game-day food. More about me.
