Cordon Bleu Crunch Wrap

1.Preheat your oil in a deep frying pan over medium heat to about 350°F (175°C).

2.While the oil is heating, prepare the chicken breasts by placing them between two sheets of plastic wrap and pounding them to an even thickness of about 1/2 inch.

3.Season the chicken breasts with garlic powder, paprika, salt, and black pepper on both sides.

4.Place a slice of ham and a slice of Swiss cheese on each chicken breast, then fold the chicken over to encase the filling. Secure with toothpicks if necessary.

5.Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with a pinch of salt and pepper.

6.Dredge each stuffed chicken breast in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

7.Carefully place the breaded chicken into the hot oil and fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

8.While the chicken is frying, prepare the tortillas by warming them in a dry skillet over low heat for about 30 seconds on each side until pliable.

9.Once the chicken is cooked, remove the toothpicks and slice each chicken breast into strips.

10.To assemble the crunch wrap, place a tortilla on a flat surface, add a handful of crispy fries in the center, followed by a few strips of the fried chicken, a drizzle of ranch dressing, barbecue sauce, shredded lettuce, diced tomatoes, and onions.

11.Fold the sides of the tortilla over the filling, then fold the top and bottom to create a sealed wrap. Repeat with the remaining tortillas and filling.

12.In the same skillet used for the tortillas, place the wraps seam-side down and cook for 2-3 minutes on each side until golden and crispy.

13.Serve the Cordon Bleu Crunch Wraps warm with extra ranch and barbecue sauce on the side.