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Crispy Chicken Wrap with Creamy Avocado Sauce

A Crispy Chicken Wrap with Creamy Avocado Sauce cut in half, showing crispy chicken, lettuce, and avocado sauce.
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Make satisfying wraps featuring crunchy, seasoned chicken pieces balanced with a smooth, tangy avocado sauce and fresh vegetables inside a soft tortilla.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Vegetable oil, for shallow frying (about 1/2 inch deep)
  • 8 large flour tortillas
  • 1 ripe avocado
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 teaspoon salt
  • 1/2 cup shredded lettuce
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup thinly sliced red onion

Instructions

  1. Prepare the chicken coating: Set up three shallow dishes. Place flour in the first. Whisk eggs in the second. Mix panko breadcrumbs, 1 teaspoon salt, pepper, paprika, and garlic powder in the third.
  2. Dredge the chicken strips first in flour, shaking off excess. Dip into the egg mixture. Finally, press firmly into the seasoned panko until fully coated.
  3. Cook the chicken: Heat oil in a large skillet over medium-high heat until shimmering (about 350°F). Carefully place chicken strips in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and place on a wire rack lined with paper towels to drain excess oil.
  4. Make the avocado sauce: Combine the avocado, Greek yogurt, lime juice, minced garlic, cilantro, and 1/4 teaspoon salt in a food processor or blender. Blend until completely smooth and creamy. Add a teaspoon of water if the sauce is too thick.
  5. Warm the tortillas: Heat each tortilla briefly in a dry skillet or microwave until soft and pliable.
  6. Assemble the wraps: Lay a warm tortilla flat. Spread a generous layer of the creamy avocado sauce down the center. Top with a portion of crispy chicken strips, shredded lettuce, cheese, and red onion slices.
  7. Fold the wrap tightly by folding in the sides first, then rolling from the bottom up. Slice in half if desired and serve immediately.

Notes

  • For extra crispiness without deep frying, you can air fry the coated chicken at 400°F for 12-15 minutes, flipping halfway through.
  • To make this a make-ahead meal, cook the chicken and prepare the sauce separately. Store them in airtight containers in the refrigerator for up to two days. Assemble just before serving.
  • Add a dash of hot sauce or a pinch of cayenne pepper to the avocado sauce for a spicy kick.

Nutrition

Find it online: https://kitchnkudos.com/crispy-chicken-wrap-with-creamy-avocado-sauce/