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Crispy chicken wrap cut in half showing golden panko-coated strips, lettuce, and creamy sauce in a flour tortilla

Crispy Chicken Wrap

Make a crispy chicken wrap recipe with golden chicken strips, fresh vegetables, and creamy sauce wrapped in a soft tortilla.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 450 g Chicken breast, cut into strips
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp Cornstarch
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 2 tbsp Avocado oil
  • 4 piece Large flour tortillas
  • 1 cup Shredded lettuce
  • 1/2 cup Mayonnaise
  • 1 tbsp Hot sauce

Method
 

  1. Toss the chicken strips with cornstarch, garlic powder, and smoked paprika until evenly coated, then press panko onto all sides.
  2. Heat avocado oil in a large skillet over medium-high heat and cook the chicken strips for 8 to 9 minutes per side until golden and cooked to 165°F / 74°C at the thickest part.
  3. Transfer the chicken to a wire rack and rest for 5 minutes.
  4. Mix mayonnaise and hot sauce in a small bowl until smooth.
  5. Warm the tortillas for 15 seconds each in a dry skillet or microwave.
  6. Spread the sauce on each tortilla, add shredded lettuce and crispy chicken strips, then fold the sides and roll tightly.
  7. Slice each wrap in half and serve immediately.