McDonald’s Snack Wrap Recipe

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The McDonald’s crispy chicken snack wraps were the best thing on the menu. I was so sad when they took it away. But, this McDonald’s Snack Wrap Recipe copycat will hit the spot!

What was in the snack wrap at McDonald’s?

The crispy chicken snack wrap had a juicy, crispy chicken tender inside. You could have your choice of honey mustard or buttermilk ranch with shredded lettuce and cheese.

In this recipe I made the honey mustard version because that was my absolute favorite! The crispy chicken breast has many seasonings in the coating to elevate the flavor.

Faqs and tips for this recipe:

  • When cutting the chicken breast into strips, be careful not to cut them too large. Otherwise they won’t really fit into the tortilla.
  • While you don’t want to cut the strips too big, you also don’t want to cut them too small. Although it’s a “snack” size, you still want a good piece of chicken.
  • The homemade honey mustard sauce will last in the fridge for up to two weeks in an airtight container.
  • If honey mustard isn’t your thing, feel free to use buttermilk ranch. Some of my followers even suggested bbq!
  • For the frying oil, I suggest vegetable, peanut or canola. Really any oil with a high smoke point will do.

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Crispy chicken on top of a flour tortilla with shredded lettuce and cheese. Honey mustard drizzle all over.

McDonald’s Snack Wrap Recipe

By August DeWindt
These copycat McDonald's Crispy Chicken Snack Wraps hit the spot and come together in less than 30 minutes.
Prep: 15 minutes
Cook: 15 minutes
Total: 4 minutes
Servings: 4 wraps



  • 1 large Chicken breast
  • 1 c Flour
  • 1/8 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Cayenne pepper
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 c buttermilk
  • 1 large egg
  • Shredded cheese mix
  • Flour tortilla
  • Shredded lettuce
  • Vegetable oil for frying

Honey mustard sauce:

  • ¼ c Dijon mustard
  • ¼ c mayo
  • 2 tbsp honey
  • ½ tsp white vinegar
  • 1/8 tsp Black pepper


  • Cut the chicken breast into 4 strips.
  • In a bowl mix together the flour with all the seasonings.
  • In another bowl whisk together the buttermilk and egg. Add some cayenne pepper and mix.
  • Dip the chicken into the buttermilk mixture, shake off the excess and dip into the flour then shake off the excess. Repeat once more & set the chicken aside, leave out, not in the fridge.
  • To a pan add at least an inch deep of oil. Turn to medium high to begin heating. It should take approximately 5 minutes to be hot enough.
  • While waiting for the oil to heat, in a small bowl add all the ingredients for the honey mustard and mix together.
  • By now the oil should be hot. Reduce the heat to medium. Add the chicken making sure not to crown the pan. Cook for about 8-10 minutes total. Flipping ever so often to make sure it’s evenly browned. The internal temperature should be 165 degrees.
  • Remove once done and set aside on a wire rack or paper towel for the oil to drip.
  • Assemble the snack wraps in a flour tortilla with lettuce, cheese and the honey mustard.
  • Eat and enjoy!



Serving: 1g | Calories: 334kcal | Carbohydrates: 39g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 71mg | Sodium: 447mg | Potassium: 273mg | Fiber: 2g | Sugar: 13g | Vitamin A: 539IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 4 minutes
Course: Lunch
Cuisine: American
Servings: 4 wraps
Calories: 334
Keyword: copycat, small portion
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.

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