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Nashville hot chicken chopped wrap cut in half, filled with spicy crispy chicken, lettuce, pickles and ranch

Nashville Hot Chicken Chopped Wrap

Crispy chicken tossed in spicy Nashville hot oil, chopped with lettuce, American cheese, pickles and homemade ranch, and toasted in an XL tortilla.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 3 large wraps
Ingredients Equipment Method Notes

Ingredients
  

Homemade Ranch
  • 1 cup mayo
  • 1 cup sour cream
  • 1 cup buttermilk
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped
  • 2 tbsp chives chopped
  • 1 clove garlic grated
  • 1/2 lemon juiced
  • salt to taste
  • pepper to taste
Nashville Hot Oil
  • 1 cup oil
  • 3 tbsp cayenne pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 2 tbsp brown sugar
Assembly
  • 1 bag Just Bare Lightly Breaded Chicken Breast Strips
  • 3 XL tortillas
  • 1 head lettuce shredded
  • 6 slices American cheese
  • 1/2 cup dill pickles chopped
  • 1/2 cup homemade ranch from above

Equipment

  • Mixing bowl and whisk
  • Oven or air fryer
  • Small saucepan
  • Heatproof bowl
  • Thermometer
  • Large bowl for tossing
  • Cutting board
  • Knife
  • Large pan for toasting

Method
 

Make the homemade ranch
  1. Finely chop the dill, parsley, and chives.
  2. In a bowl, whisk together the mayo, sour cream, and buttermilk until smooth.
  3. Stir in the herbs, grated garlic, and lemon juice. Season with salt and pepper to taste.
  4. Cover and refrigerate while you cook so the flavors come together.
Cook the chicken
  1. Cook the chicken tenders according to package instructions (bake or air fry) until they’re golden and crispy all over.
Make the Nashville hot oil
  1. Add the cayenne, paprika, garlic powder, salt, and brown sugar to a heatproof bowl.
  2. Heat the oil in a small pan over low heat until it reaches 350°F.
  3. Carefully pour the hot oil over the seasonings and stir until combined. The hot oil cooks the spices and brings out their flavor.
  4. Toss the hot, crispy tenders in the Nashville hot oil until fully coated.
Assembly
  1. Shred the lettuce and lay it down on a cutting board.
  2. Add the sauced tenders, American cheese, and pickles on top of the lettuce.
  3. Chop everything up together with a knife until it’s all mixed and bite-sized.
  4. Drizzle ranch over the top and mix again until creamy and combined.
  5. Warm your tortilla so it’s soft and easy to fold, then scoop the mixture into the middle.
  6. Fold in the sides, roll it up tight, and toast it in a pan for a couple of minutes per side until golden.

Notes

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. You’ll have extra, so keep the leftovers covered in the fridge.