McDonald’s Has New Buttermilk Chicken And Spicy Chicken McWraps, Banana Pie Returns Too

McDonald’s has new Buttermilk Chicken and Spicy Chicken McWraps

McDonald’s fans, listen up. The fast food giant is launching two all-new Chicken McWraps: Buttermilk Chicken McWrap and Spicy Chicken McWrap! The former will be a permanent item on the menu, while the latter is available for a limited time only; both items will be available from 24 April 2025.

That’s not all: the popular Crisscut Fries are also making a comeback on the same day. You can get it from $4.85 a la carte, or top up $1 with any meal.

The Buttermilk Chicken McWrap (from $8.30 for an Extra Value Meal) stars a juicy chicken thigh coated in buttermilk batter and deep-fried, paired with fresh lettuce, purple cabbage, white cheddar, and black pepper mayo.

The hearty wrap is savoury and creamy, wth a hint of pepper, offset by the refreshing crunch of the veggies.

On the other hand, the Spicy Chicken McWrap (from $8.30 for an Extra Value Meal) features a spicy fried chicken thigh paired with lettuce, purple cabbage, cheddar cheese, and mayo, wrapped in the same wholegrain tortilla. Think McSpicy but in a wrap form!

Don’t miss out on the Banana Pie ($1.80) too, which is returning to the menu on 24 April. This delicious dessert features a sweet banana filling held together by McDonald’s signature pastry crust.

Pair your pie with McDonald’s Coconut Soft Serve (from $1.30), another returning favourite that’ll be here for a limited time.

Try the new Chicken McWraps at all restaurants, Drive-Thrus, and via McDelivery, GrabFood, foodpanda, and Deliveroo, after breakfast hours.

For an old-school “fast food” joint in the West, read our Waffletown review, where you’ll find fried chicken and waffles in a retro diner setting. You can also check out Gwen’s Frozen Custard, another retro diner in Joo Chiat.

Website | Full list of outlets
McDonald’s is a halal-certified eatery.

Photos taken by Anthia Chng and edited by Marcus Neo.
This was a media invite by McDonald’s.

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.