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Crispy Chicken Wraps Recipe Easy Homemade Wraps with Fresh Veggies

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These crispy chicken wraps combine golden, crunchy chicken strips with fresh veggies and a tangy sauce, perfect for quick lunches or dinners. Easy to make and customizable, they deliver nostalgic comfort with every bite.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g), sliced into strips
  • 1 cup all-purpose flour (120g) (or almond flour for gluten-free option)
  • 2 large eggs, beaten (room temperature)
  • 1 cup panko breadcrumbs (100g)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying (enough to cover about 1/2 inch in pan)
  • 1 cup shredded lettuce (romaine or iceberg)
  • 1 medium tomato, thinly sliced
  • 1 small cucumber, peeled and julienned
  • 1/2 red onion, thinly sliced (optional)
  • 1/2 cup shredded carrot
  • 4 large flour tortillas (10-inch / 25cm) (or whole wheat for a healthier option)
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter sauce)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • Juice of half a lemon
  • Freshly chopped parsley or cilantro for garnish (optional)

Instructions

  1. Slice the chicken breasts into even strips about 1-inch thick and pat dry with paper towels.
  2. Set up three bowls: one with flour mixed with garlic powder, smoked paprika, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs.
  3. Dip each chicken strip first into the flour mixture, shaking off excess, then into the beaten eggs, and finally coat thoroughly with panko breadcrumbs.
  4. Pour vegetable oil into a skillet to about 1/2 inch depth and heat over medium-high until shimmering but not smoking (about 350°F or 175°C).
  5. Carefully place coated chicken strips into the hot oil in batches, frying 3-4 minutes per side until golden brown and cooked through.
  6. Transfer cooked chicken onto a paper towel-lined plate or wire rack to drain excess oil.
  7. While chicken cooks, shred lettuce, slice tomatoes, julienne cucumber, thinly slice onion, and shred carrots.
  8. In a small bowl, whisk together mayonnaise, Dijon mustard, honey, and lemon juice until smooth.
  9. Warm the tortillas in a dry skillet or microwave for 15-20 seconds to make them pliable.
  10. Assemble wraps by spreading sauce on each tortilla, layering crispy chicken strips, then fresh veggies, and garnish with parsley or cilantro if desired. Fold sides and roll tightly.
  11. Serve immediately for best crunch and freshness.

Notes

Pat chicken dry before dredging for better coating adherence. Maintain oil temperature around 350°F for crispiness. Fry in batches to avoid overcrowding. For a lighter option, bake chicken strips at 425°F for 20-25 minutes on a wire rack, flipping halfway. Customize sauce with cayenne or smoked paprika for a spicy kick. Store leftovers wrapped tightly in the fridge for up to 2 days and reheat in a skillet to maintain crispness.

Nutrition

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