Cup of Yum
1. Get out and measure your ingredients.
2. If not using store bought dressing I hope you check out our tasty version of ranch dressing. Make it now and refrigerate until needede
3. In a large bowl, combine buttermilk and hot sauce.
4. Stir until blended.
5. Soak chicken for at least 5 minutes, covered in fridge if longer than 10 minutes.
6. Add breadcrumbs, crushed cornflakes, paprika, onion powder, cayenne pepper, salt and pepper together in a resealable bag or large bowl.
7. Stir until blended.
8. Grab your chicken and place beside crumb mixture.
9. Drain buttermilk from individual chicken pieces, then add chicken to breadcrumb mixture.
10. Toss well to coat.
11. Remove covered chicken pieces from bowl or bag, and drench in buttermilk mixture one more time.
12. Next, add back to bag or bowl and toss to totally coat again.
13. You should have two or three breaded chicken breasts. I always make three to easily feed four adults. You may only need to prepare 2 chicken breasts.

Air fryer method

1. Preheat your air fryer for 10 minutes on 400 degrees.
2. Spray with cooking spray.
3. Add chicken to air fryer once it's done preheating in a single layer, not touching.
4. Spray chicken with cooking spray.
5. Cook for 10 minutes.
6. Remove from air fryer and place on cutting board to rest. Now you can make your wraps.

Skillet method

1. Heat 2-3 tablespoon oil in a large skillet over med-high heat. Add chicken pieces in a single layer. Fry for 5 min, then flip and cook another 5 minutes or done.

Oven method

1. Add prepared chicken to a parchment-lined baking sheet covered in cooking spray. Bake whole breasts for 40 minutes and no longer pink..

Build your wrap

1. Using a sharp knife, slice chicken into strips. As thin or as thick as you like.
2. At your workstation, spread ranch dressing on the middle third of your wrap.
3. Add lettuce, cheese and then your chicken strips.
4. Fold wrap up from bottom and over from side until closed.
5. Use toothpicks to secure, if desired.
6. Enjoy every bite!