Chicken Ranch Wrap

History: According to Connecticut folklore this crispy chicken wrap was invented in my home state. However the likely truth to the story is that it came from California in the 1960s when Mexican cuisine became popular there and then spread across the country.

Ingredients:

6 Chicken Fillets

1 cup of flour

1 cup of seasoned breadcrumbs

3 eggs whisked

4 flour tortillas

Grated cheddar cheese

Chopped romaine lettuce

Buttermilk Ranch

Peanut oil for frying

Directions:

This recipe is a simple and easy to make! Start by slightly hammering your chicken fillets to tenderize them. In three separate dishes plate flour, whisked eggs, and seasoned breadcrumbs (I like to add a little more flavor to my crumbs by adding salt, pepper, paprika, garlic powder, and red chili flakes).

In a deep pot, bring your oil to frying temperature (the trick in knowing that your oil is ready is to sprinkle a little breadcrumb into the oil. If it bubbles you are good to go!) Fry the chicken until the outside is a nice dark golden color. Place on a napkin to drain the excess oil.

Slightly toast the flour tortilla in a pan to slightly crisp it up. Chop your lettuce. Shred the cheese.

Plate by placing your sliced fried chicken on the crispy tortilla warp and top with the lettuce, cheese (as much as your heart desires), and smoother on that buttermilk ranch! Seriously, go for that ranch, ranch makes everything better.

Official Statement: Today you have a fried chicken ranch wrap served with melted cheese and freshly chopped lettuce.