The ultimate recipe for the juiciest and irresistible McDonald’s Chicken Wrap is here. Made within 15 minutes and loaded with cheese and chicken, this is how I like my chicken wraps to be. This is the ultimate wrap to sink your teeth into, which is restaurant-style quality made at home.
Loaded with flavors, chicken, and veggies, this will be your next happy meal for lazy days and nights. I am not exaggerating, but if comfort food had a face, then this would be it. McDonald’s chicken wraps are one of their best sellers. Unfortunately, I refuse to stand in a long queue and splurge my money on them as I can easily recreate them at home.
Wondering if it would taste the same? Well, it definitely would because there is not much to go wrong with this. Not only is it easy to make, but it is also healthy and nutritious. On top of that, I am making this at home, so this gives me the liberty to customize it as I like.
This McDonald’s chicken wrap is one of the best recipes for on the go. You can also recycle the leftovers in a salad or burrito. I believe every recipe tastes better made from scratch, and the same goes for this one.
Equipments Required
- Spoon: A spoon helps me in quantifying the ingredients accurately.
- Frying Pan: I use a frying pan to cook my wraps.
- Tongs: I use tongs to flip the chicken over.
McDonald’s Chicken Wrap Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 2 people. You can increase or decrease the quantities as you prefer.
- ½ Pound Chicken Breast: If I do not have fresh chicken breasts, I use frozen chicken thighs instead. You can also use store-bought breaded chicken or frozen chicken for this recipe.
- 2 Flour Tortillas: If I run out of flour tortillas, I use corn or whole wheat tortillas instead.
- ½ Cup Canola Oil: Canola oil is my first preference, but vegetable oil also works.
- 2 Tomatoes
- 2 Iceberg Lettuce: You can also use leafy lettuce instead.
- ½ Cup Cheddar Cheese: I am using cheddar cheese, but this also tastes very delicious with Monterey Jack.
- 1 Tablespoon Ranch Dressing: Store-bought or homemade ranch also works well for this recipe.
- 1 Tablespoon Tomato Ketchup
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 5 Minutes | 10 Minutes | 15 Minutes |
How To Make McDonald’s Chicken Wrap Recipe At Home
- Start by pouring oil into the pan and letting it heat.
- Then, add chicken to the hot oil and fry it until golden brown.
- Now, assemble all of the items together. Start by taking your wrap, adding the ranch, tomatoes, chicken, and onions, and wrapping it up.
- And our Mcdonald’s wrap is ready.
Expert Tips That I Recommend
- I always prefer using vegetable or canola oil to fry my chicken.
- I avoid pre-made chicken from the store and coat the fresh chicken pieces with bread crumbs or seasonings to get the desired flavor.
- I don’t use any seasonings in this recipe, but when I want that extra spice, I also add chili powder, smoked paprika, or pepper to the wraps.
- If I am unsure whether the oil is hot, I drop only one piece of chicken into the oil and cook it to see if it is ready for frying.
- I avoid overcrowding the pan with chicken because this results in uneven cooking and alters the cooking oil’s temperature.
- For a perfectly crispy texture, I let my chicken rest on a wire rack after frying to allow excess oil to drain away. It helps to maintain the crispiness of the coating.
- To achieve a more even cook, I like to pound the chicken breast to an even thickness before frying. It ensures that the chicken cooks uniformly and avoids overcooked edges.
FAQs About McDonald’s Chicken Wrap
Nutritional Information Per Serving
McDonald’s chicken wrap is not a healthy option to enjoy on a daily basis as it is rich in calories, fat, and carbohydrates. Therefore, I suggest enjoying it in moderation.
To give you a better idea, here is a deeper insight with a nutritional chart on McDonald’s Chicken wrap:
| Calories | 932 Kcal |
| carbohydrates | 38 g |
| Protein | 34 g |
| Fat | 74 g |
| Saturated Fat | 12 g |
| Polyunsaturated fat | 20 g |
| Monounsaturated Fat | 40 g |
| Trans Fat | 0.2 g |
| Cholesterol | 88 mg |
| Sodium | 1764 mg |
| Potassium | 1294 mg |
| Fiber | 8 g |
| Sugar | 15 g |
| Vitamin A | 3182 IU |
| Vitamin C | 18 g |
| Calcium | 358 mg |
| Iron | 4 mg |
Another bonus about this recipe is that it is naturally diary free and low in sodium. This means people who are following this diet can enjoy it without any restrictions.
Recipe Variations For Different Diets
- Vegan: Making this McDonald’s chicken wrap vegan is quite possible. To do so, I use cauliflower, tofu, or soya chunks instead of chicken. Additionally, I use vegan cream for this recipe.
- Vegetarian: I have also made a vegetarian version of McDonald’s chicken wrap, using tofu or soya chunks instead of chicken.
- Gluten-Free: The only item that can have gluten in this recipe is the whole wheat tortilla. To make this in gluten-free style, I use gluten-free wraps, and that’s it.
- Dairy-Free: The only non-dairy ingredient in this McDonald’s chicken wrap is cheese. But don’t worry—I have an alternative. Make the wrap without any cheese and enjoy it to the fullest.
- Keto Friendly: To make this wrap in keto-friendly style, I use low-carb tortillas or lettuce wraps.
Storing And Reheating This Recipe
Storing
This wrap is best eaten fresh. However, you can refrigerate it for a day. To do this, I cling it with aluminum foil or place it in an airtight container so that it does not get soggy. If I have any leftover vegetables from the wrap, I also put them in a reusable container and store them for up to 3-4 days.
Reheating
- Microwave: To reheat my McDonald’s chicken wrap in the microwave, I like to place it in a microwave-friendly dish and cover it with a towel or paper. Then, I like to place it in the microwave at medium heat with a 20-30 second interval and check at regular intervals to ensure it is warm through and through.
- Oven: To reheat this in the oven, I wrap my McDonald’s chicken wrap in aluminum foil and put it in the preheated oven for 350 degrees F for about 2-5 minutes.
- Air fryer: When using my air fryer to reheat, I preheat it to 360 degrees F and let it fry for about 1-2 minutes, which should be enough.
- Grill: I reheat these wraps on the grill at medium heat. When they are warm enough, I flip them to the other side after 45 seconds for each side.
What To Serve With This Recipe
Hmmm, there are so many options for enjoying this McDonald’s wrap. It is quite filling, so I like to have it with a sweet tea or shake on the side. However, if you are like me and need something more to fill you up, then you can enjoy it with a salad bowl on the side.
To enjoy this as a snack, I like to have some French fries on the side. If fries are not your thing, you can also enjoy this with mashed potatoes to have your meal sorted.
Wraps are so filling on their own that I also like to have them with shakes and cold juices on the side. Try this refreshing combo after a tiring day, and it will work wonders for you.
Printable Version
McDonald’s Chicken Wrap Recipe
Ingredients
- ½ Pound Chicken Breast
- 2 Flour Tortillas
- ½ Cup Canola Oil
- 2 Tomatoes
- 2 Iceberg Lettuce
- ½ Cup Cheddar Cheese
- 1 Tablespoon Ranch Dressing
- 1 Tablespoon Tomato Ketchup
Equipment
- Spoon
- Frying Pan
- Tongs
Instructions
- Start by pouring oil into the pan and letting it heat.
- Then, add chicken to the hot oil and fry it until golden brown.
- Now, assemble all of the items together. Start by taking your wrap, adding the ranch, tomatoes, chicken, and onions, and wrapping it up.
- And our McDonald’s wrap is ready.
Video
Notes
- I always prefer using vegetable or canola oil to fry my chicken.
- I avoid pre-made chicken from the store and coat the fresh chicken pieces with bread crumbs or seasonings to get the desired flavor.
- I don’t use any seasonings in this recipe, but when I want that extra spice, I also add chili powder, smoked paprika, or pepper to the wraps.
- If I am unsure whether the oil is hot, I drop only one piece of chicken into the oil and cook it to see if it is ready for frying.
- I avoid overcrowding the pan with chicken because this results in uneven cooking and alters the cooking oil’s temperature.
- For a perfectly crispy texture, I let my chicken rest on a wire rack after frying to allow excess oil to drain away. It helps to maintain the crispiness of the coating.
- To achieve a more even cook, I like to pound the chicken breast to an even thickness before frying. It ensures that the chicken cooks uniformly and avoids overcooked edges.
Nutrition
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Conclusion
This McDonald’s chicken wrap recipe is so easy to make at home that you should definitely give it a try. Anything with the name “chicken” perks my ears up, and the same goes for this recipe. Since I love chicken and any recipe that is made quickly, this fits the box and is a perfect recipe to enjoy as a snack or for a picnic.
You can save money and time by making this one at home. I am sure you already have all the ingredients lying around. So, give this recipe a try, and let me know in the comment section how you liked it.
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