Print

Crispy Chicken Wrap with Creamy Garlic Sauce

Close-up of a Crispy Chicken Wrap with Creamy Garlic Sauce cut in half, showing crispy chicken, lettuce, tomato, and sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make a satisfying wrap featuring crunchy fried chicken pieces coated in a rich, homemade creamy garlic sauce, assembled to stay crisp.

Ingredients

Scale
  • 2 large chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 4 large flour tortillas (burrito size)
  • 1/2 cup shredded lettuce
  • 1/2 cup sliced tomatoes
  • 1/4 cup thinly sliced red onion
  • For the Creamy Garlic Sauce:
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the chicken coating: In one shallow dish, mix the flour, salt, pepper, paprika, and cayenne. In a second dish, place the beaten eggs. In a third dish, place the panko breadcrumbs.
  2. Dredge each chicken strip first in the flour mixture, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press the strip firmly into the panko breadcrumbs to coat completely.
  3. Heat about 1 inch of vegetable oil in a heavy-bottomed skillet to 350°F (175°C). Carefully place the coated chicken strips into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature 165°F or 74°C). Remove chicken and place on a wire rack lined with paper towels to drain excess oil.
  4. Make the creamy garlic sauce: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth.
  5. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
  6. Assemble the wraps: Lay a warm tortilla flat. Spread a generous layer of the creamy garlic sauce down the center. Top with shredded lettuce, tomato slices, and red onion slices. Place the crispy chicken strips over the vegetables.
  7. Fold the sides of the tortilla inward, then tightly roll the bottom edge up over the filling. Slice in half if desired and serve immediately.

Notes

  • For an air fryer method, spray the coated chicken with cooking spray and air fry at 380°F (195°C) for 10 to 12 minutes, flipping halfway, until crispy.
  • To prevent sogginess, place the lettuce and vegetables directly on top of the sauce layer before adding the hot chicken.
  • You can prepare the sauce up to two days ahead and store it covered in the refrigerator.

Nutrition

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