Description
This crispy chicken wrap features golden crunchy chicken strips wrapped in a warm tortilla with fresh vegetables and bold sauces for a fast, satisfying meal that beats takeout.
Ingredients
Scale
- 1 lb boneless chicken breast, sliced into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying or cooking spray for air fryer
- 4 large flour tortillas
- 2 cups shredded romaine lettuce
- 1 medium tomato, thinly sliced
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 ripe avocado, sliced
- 1/2 cup ranch dressing or honey mustard or buffalo sauce
Instructions
- Soak the chicken strips in buttermilk for at least 20 minutes.
- Mix flour, panko breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper in a bowl.
- Remove chicken from buttermilk and coat evenly in the breading mixture.
- Fry in hot oil or air fry at 400°F until golden brown and fully cooked.
- Place cooked chicken on a wire rack to rest briefly and stay crispy.
- Warm the tortillas until soft and pliable.
- Spread sauce lightly down the center of each tortilla.
- Layer lettuce, tomato, cheese, avocado, and crispy chicken.
- Fold the sides inward and roll tightly into a wrap.
- Serve immediately while warm and crunchy.
Notes
- Let the chicken rest before assembling to avoid soggy wraps.
- Do not overfill the tortilla to prevent tearing.
- Air frying is a lighter option with great crunch.
- Assemble just before eating for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying or Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg