McDonald’s Snack Wrap Recipe
This easy McDonald’s Snack Wrap copycat is made with crispy chicken tenders, shredded lettuce, cheddar cheese and creamy ranch tucked into a warm flour tortilla. Make the classic Ranch Snack Wrap or swap in spicy sauce for an easy Spicy Snack Wrap, all in about 15 minutes.
Servings: 4
Cost: $10
Equipment
- air fryer optional
- chef's knife
- cutting board
Ingredients
- 8-12 frozen breaded chicken tenders about 1-1 1/2 pounds, plain or mildly seasoned
- 4 soft 8-inch flour tortillas
- 2 cups shredded iceberg lettuce
- 1 cup shredded mild cheddar cheese or cheddar-jack cheese
- 1/2-3/4 cup ranch dressing
- Kosher salt optional
- Black pepper optional
- Garlic powder optional
- Neutral oil or butter for warming tortillas optional
Instructions
Cook the chicken tenders.
- Air Fryer: Cook the frozen chicken tenders at 400°F for 8-12 minutes, flipping halfway through, until golden, crispy and heated to 165°F internally.
- Oven: Arrange the chicken tenders on a rack set over a baking sheet and bake at 425°F for 15-20 minutes, flipping halfway through, until crispy and cooked through.
- Skillet: Heat a thin layer of neutral oil in a skillet over medium heat. Cook the tenders for 6-8 minutes, turning occasionally, until hot and crisp.
- Taste the cooked chicken and season lightly with salt, pepper and garlic powder, if needed. Slice large tenders lengthwise into 2-3 strips.
Assemble the Snack Wraps
- Warm the tortillas in the microwave wrapped in a damp paper towel for 20-30 seconds, or warm individually in a lightly buttered skillet for 10-15 seconds per side, until soft and pliable.
- Place a warm tortilla on a work surface. Sprinkle approximately 1/4 cup cheese down the center and top with 1/2 cup shredded lettuce.
- Arrange approximately 2 chicken tenders, sliced into strips if necessary, over the lettuce.
- Drizzle with 2-3 tablespoons ranch dressing.
- Fold the bottom edge of the tortilla up over the filling, then fold in the sides to form a snug wrap. Repeat with the remaining ingredients.
- Serve immediately or place the wraps seam-side down in a warm skillet for 30-60 seconds to lightly toast and seal.
Notes
- For the crispiest Snack Wraps, I prefer cooking the frozen chicken tenders in the air fryer.
- Choose plain or mildly seasoned chicken tenders so the flavor stays close to the McDonald’s version.
- For a Spicy Snack Wrap, replace the ranch with spicy pepper sauce, spicy mayo or ranch mixed with hot sauce to taste.
- Colby Jack or cheddar-jack cheese can be substituted for mild cheddar.
- Iceberg lettuce gives you the most authentic cold, crunchy texture, but finely shredded romaine also works.
- Warm the tortillas before assembling so they're easier to fold without cracking.
- Don't assemble the wraps until you're ready to serve. For make-ahead meals, refrigerate all of the components separately and reheat the chicken before building the wraps.
Nutrition
Calories: 326kcal | Carbohydrates: 17g | Protein: 31g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 525mg | Potassium: 480mg | Fiber: 1g | Sugar: 2g | Vitamin A: 494IU | Vitamin C: 2mg | Calcium: 255mg | Iron: 2mg