✔ Updated · new copycat recipe with step photos
This copycat McDonald's Snack Wrap rolls one crispy chicken strip, cool ranch, lettuce and cheese in a warm flour tortilla. It's back on the menu, but I love making a batch at home for lunch.
How Do You Make a McDonald's Snack Wrap at Home? (Quick Answer)
Soak long chicken strips in salted buttermilk, double dredge them in seasoned flour and cornstarch, then fry at 350°F for 4 to 5 minutes (or air fry at 400°F for 10 to 12) until 165°F inside. Spread a tablespoon of ranch on a warm 8-inch flour tortilla, add a hot strip, shredded lettuce and cheese, fold the bottom up and roll it closed.
At a glance
The one tip that matters: Double dredge. Flour, back into the buttermilk, flour again. That second coat is what gives you the shaggy, crunchy strip instead of a smooth, sad one.
Why You'll Love This Snack Wrap
- The drive-thru build one crispy strip, lettuce, cheese and ranch, nothing fussy.
- Ranch or spicy with a quick habanero mayo for the heat lovers.
- Air fryer friendly so you can skip the pot of oil on a busy day.
- Lunchbox sized two wraps make a meal, one makes a snack.
- Make-ahead strips that reheat crisp in the air fryer.
What Is a McDonald's Snack Wrap?
The Snack Wrap is McDonald's small, handheld chicken wrap: one crispy chicken strip, shredded lettuce and shredded cheese with ranch or a spicy sauce, rolled in a soft flour tortilla. The new version uses the McCrispy Strip, which is exactly the long, crunchy strip this copycat recreates.
It first landed in 2006, slowly disappeared from US menus, and fans asked for it for years. I love it because it's small, cheap to make and somehow more fun to eat than a whole sandwich.
Is it still on the menu? Yes, it's back. McDonald's returned the Snack Wrap to US menus as a permanent item in July 2025, in Ranch and Spicy versions. Menus vary by location, so check the McDonald's app near you. This page is the make-it-at-home version, for when you want a batch for lunch or a crispier strip.
Ingredient Notes
Exact amounts are in the recipe card below.
- Chicken tenderloins: already strip shaped. A breast sliced lengthwise into 4 long strips works too.
- Buttermilk: seasons and tenderizes the chicken and gives the flour something to grab.
- Flour and cornstarch: the cornstarch keeps the crust light and extra crunchy.
- Flour tortillas: 8-inch, soft and fresh. Snack size, not burrito size.
- Ranch: bottled is fine. Thicker ranch stays put better than a thin, pourable one.
- Cheese: finely shredded cheddar or a cheddar and Jack blend melts a little against the hot chicken.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Keep the strips long. The whole point of a Snack Wrap is one long strip running end to end. If you cut a breast, slice it lengthwise into 4 even strips about 3/4 inch thick so they cook evenly.
- Rest after dredging. Five minutes on a rack lets the flour hydrate, so the crust clings instead of falling off in the oil.
- Watch the oil, not the clock. I clip a thermometer to the pot and keep it between 340 and 360°F. Too cool and the crust goes greasy, too hot and it browns before the chicken reaches 165°F.
- Warm tortillas or bust. A cold tortilla cracks the second you roll it. Ten seconds in a dry pan makes it soft and stretchy.
- Go easy on the sauce. One tablespoon is plenty. Any more and it runs out of the open end and onto your shirt. Ask me how I know.
- Shred the lettuce fine. Thin shreds tuck around the strip and stay crisp. Big chunks make the wrap bulky and hard to roll.
- Spicy, my way. Mayo, a teaspoon or two of habanero hot sauce and a pinch of sugar gives you a creamy, fiery sauce in about 30 seconds. Taste and add more heat if you dare.
Copycat McDonald’s Snack Wrap
4
wraps20
minutes15
minutes360
kcal1
hour5
minutesA copycat-style McDonald’s Snack Wrap: one long, crispy, double-dredged chicken strip, shredded lettuce, shredded cheese and creamy ranch (or a spicy habanero mayo) rolled in a warm flour tortilla. Fry or air fry. Makes 4.
Ingredients
- For the Crispy Chicken Strips
12 oz chicken tenderloins, or 1 large chicken breast cut into 4 long strips
1/2 cup buttermilk
1/2 teaspoon salt, for the buttermilk
3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon each garlic powder and onion powder
1/2 teaspoon paprika
3 cups neutral oil for frying (or oil spray for the air fryer)
- For the Wraps
4 flour tortillas, 8-inch
1 cup iceberg lettuce, finely shredded
1/2 cup shredded cheddar or a cheddar and Monterey Jack blend
1/4 cup ranch dressing, store-bought or homemade
- For the Spicy Version (Optional)
1/4 cup mayonnaise
1 to 2 teaspoons habanero hot sauce
1 pinch sugar
Directions
- Stir the buttermilk with 1/2 teaspoon salt, add the chicken strips and refrigerate for 30 minutes (up to 4 hours).
- Whisk the flour, cornstarch, salt, pepper, garlic powder, onion powder and paprika in a shallow dish. Lift each strip from the buttermilk, press it into the flour, dip it back into the buttermilk, then press it into the flour again for a craggy crust. Rest the strips on a rack for 5 minutes.
- Heat 1 1/2 inches of oil in a heavy pot to 350°F. Fry the strips in 2 batches for 4 to 5 minutes, turning once, until deep golden and 165°F in the thickest part. Drain on a rack. To air fry instead: spray the strips well and cook at 400°F for 10 to 12 minutes, flipping halfway, until 165°F.
- Warm the tortillas for 10 seconds each in a dry skillet or 20 seconds under a damp paper towel in the microwave so they roll without cracking. Mix the spicy mayo now if you want it.
- Spread 1 tablespoon of ranch (or spicy mayo) down the middle of each tortilla. Add a hot chicken strip, a small handful of lettuce and 2 tablespoons of cheese.
- Fold the bottom of the tortilla up over the chicken, then fold in one side and roll it closed, leaving the top end open like the drive-thru version. Serve right away.
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Ranch vs Spicy Snack Wrap
Same wrap, two moods.
| Ranch | Spicy | |
|---|---|---|
| Sauce | Creamy ranch | Habanero mayo |
| Heat | None | Medium to hot |
| Best for | Kids and lunchboxes | Grown-up snacking |
| My tweak | Add a few pickle chips | Add sliced jalapenos |
Variations
Once you've rolled the classic, try one of these.
- Honey mustard: swap the ranch for equal parts honey and Dijon with a spoon of mayo.
- Grilled: season the strips, grill them to 165°F and skip the breading for a lighter wrap.
- Buffalo: toss the hot fried strips in buffalo sauce and use blue cheese dressing.
- Party platter: roll 8, slice each in half on the diagonal and stand them up on a board with dips.
Storage and Reheating
Store cooked strips in an airtight container in the fridge for up to 3 days, or freeze them on a tray and bag them for up to 2 months. Reheat in the air fryer at 375°F for 4 to 6 minutes (8 to 10 from frozen) until 165°F, then roll fresh wraps. Assembled wraps are best eaten right away.
More McDonald's and Fast Food Copycats
Want the whole drive-thru lineup at home? My copycat McDonald's Chicken McNuggets are a family favorite, and a side of McDonald's-style French fries makes it a meal. If you like a chicken wrap with a peppery bite, try my copycat KFC Twister.
Browse every chain favorite in my McDonald's copycat recipes, and see which old menu items you can still make in our list of discontinued fast food items.
Frequently Asked Questions
What is in a McDonald's Snack Wrap?
McDonald's describes it as a McCrispy Strip, shredded lettuce and shredded cheese in a soft flour tortilla, with ranch or a spicy habanero sauce. My copycat uses a double-dredged homemade chicken strip, iceberg, cheddar and ranch or a quick spicy mayo.
Is the Snack Wrap back at McDonald's?
Yes. After years off US menus, McDonald's brought the Snack Wrap back as a permanent item in July 2025, in Ranch and Spicy versions. Menus can vary by location, so check the McDonald's app near you.
Can I make Snack Wraps in the air fryer?
Yes. Dredge the strips, spray them well on both sides and air fry at 400°F for 10 to 12 minutes, flipping halfway, until the thickest part reaches 165°F. The crust is a little less shaggy than fried, but still crunchy.
Can I use frozen chicken strips?
You can. Cook breaded frozen strips by the package directions until hot and 165°F inside, then build the wraps the same way. It's the fastest version, though homemade strips are juicier.
How do I keep the wrap from falling apart?
Warm the tortilla first, keep the sauce to a tablespoon and fold the bottom up before you roll. Rolling tightly around the hot strip and serving right away keeps it neat.
Can I make Snack Wraps ahead?
Fry the strips ahead and refrigerate them for up to 3 days. Reheat in the air fryer at 375°F for 4 to 6 minutes until 165°F, then roll the wraps fresh, since lettuce wilts in a stored wrap.
