Crispy Chicken Wraps

The cut ends of two stacked wraps filling with lettuce, crispy chicken, and lettuce.

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5 from 5 votes

Use panko breadcrumbs to get the crispiest chicken strips for this loaded chicken wrap.

Prep Time10

Cook Time8

Total Time18

Course: Lunch

Cuisine: Canadian

Servings:

Calories: 519kcal

Author: Jacqueline Piper

Equipment

Large Non-stick frying pan

Ingredients

1 lb chicken fillets or chicken breast cut into strips
½ cup all-purpose flour
1 tablespoon cornstarch
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon ground paprika
¼ teaspoon dried oregano
¼ teaspoon ground cumin
½ cup cold water
1 cup Panko breadcrumbs
4 large Flour tortillas
⅓ cup mayonnaise
1 tablespoon Sriracha Hot Sauce

Instructions

Make the batter: Mix together the flour, cornstarch, and spices. Add cold water, a little at a time, whisking. You should have a thick batter.
Coat the chicken: Dip each chicken fillet in batter and then in panko breadcrumbs. Save one hand as your wet hand to dip the chicken in the batter and then drop it into the breadcrumbs. Use the other hand as your dry hand to coat the chicken in breadcrumbs and move it to a plate for cooking.
Fry the chicken: Heat a large skillet over medium heat with a bit of oil to shallow fry the chicken. Cook on each side for about 3-4 minutes or until cooked through.
Assemble the wrap: Spread spicy mayo onto the wrap and then layer on the lettuce, pickles, pickled red onions, and chicken strips. Fold the wrap up and cut in half to serve.

Video

Notes

Want different fillings? Use whatever you like in a wrap. Try spinach, kale, or iceberg lettuce instead of romaine. Add cucumber or tomato slices instead of pickles. Try a different sauce like my ranch dressing.

To store: Store in the fridge, covered for 3-4 days.

To reheat: Bake the chicken strips at 350°F (175°C) for 10 minutes.

Health Canada recommends cooking chicken to an internal temperature of 165°F (74°C).

Nutrition