Extra Crispy Chicken Wrap Recipe

49617456
by 49617456
2 wraps
17 min

Crispy Chicken Wrap is Chicken breasts coated in smoked paprika Crispy Breadcrumbs, stuffed in a wrap with the best fillings you can imagine! A super tasty tortilla wrap recipe for your snack, meal prep, or a healthy lunch.

Ingredients


  • Panko breadcrumbs – this is the most important part, making a Breaded Chicken for that extra crispiness.
  • Red onion – fresh raw sliced red onion.
  • Lettuce – Fresh crispy Romaine or other favorite leafy lettuce.
  • Bacon – fried to perfection, choose a thicker cut bacon for an even more crispy flavor.
  • Chicken breasts – cooked on high for 3-4 minutes in panko crumbs will result in crispy on the outside and tender chicken on the inside.
  • Avocado crema – so easy to whip up and make a great creamy sauce base that complements the chicken flavor..


OTHER FILLINGS YOU CAN USE TO MAKE WRAPS ARE:

There are plenty of other options to choose from instead of fried chicken, here’s more easy ones for you:

  • Slow Cooker Pulled Beef or Steak
  • Barbecue Pulled Chicken
  • Spicy Ground beef
  • Shrimps
  • Make it vegan – fill your wrap with veggies, grains and legumes, for example, my fave's are chickpeas, beans, rice, carrots, cucumbers, corn.


Extra Crispy Chicken Wrap Recipe
Recipe details
  • 2  wraps
  • Prep time: 10 Minutes Cook time: 7 Minutes Total time: 17 min
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Ingredients
Crispy Chicken
  • 1 Chicken breast room temperature
  • 1/2 cup All-purpose flour gluten free if desired
  • ¾ cup panko breadcrumbs gluten free
  • 1.5 tsp smoked paprika
  • 1 egg beaten
  • 4 strips of bacon
Wraps
  • 2 Large Tortilla Wraps
  • 2 tomatoes diced
  • 1/2 onion diced
  • 2 medium avocado mashed
  • 1 tsp garlic powder
  • Handful of fresh parsley
  • Salt and pepper to taste
  • Few leaves of Romaine lettuce chopped
  • 2/4 Cheese slices Cheddar or Monterey
  • 2/3 tbsp Mozzarella cheese shredded
  • 2/3 tbsp Oil for cooking
Instructions
Crispy Chicken
Line up 3 bowls: First with flour, the second with beaten egg, and the final with Panko breadcrumbs mixed with paprika.
Cut chicken breasts in two lengthwise. Place them on the wooden board covered with plastic wrap and pound on both sides. Season with salt and pepper (both sides).
One by one coat in the flour, then egg, then breadcrumbs, ensuring you fully coat at each stage (especially the last).
Heat up cooking oil in a skillet over high heat. Use tongs to carefully place the breasts on to the pan. Cook on high for 3-4 minutes on both sides or until golden brown, crispy, and cooked through the center. Set aside on a plate with a paper towel and cliche into strips.
Make the Wraps
Make the sauce by mashing up some avocado and mixing with fresh chopped parsley, garlic powder and then seasoning with salt and pepper. Set aside.
Cook the bacon strips until crispy. (You can either cut the bacon first into small pieces or use full bacon strips for the wraps)
Stack in the center of your tortilla wrap: 1 tbsp avocado mix, tomatoes, onions, lettuce, mozzarella cheese, bacon, chicken, and top with cheddar cheese slices.
Fold up the sides, then bottom, and start rolling up. You want a tightly rolled up wrap like in the picture below.
Transfer to a dry skillet over medium heat and warm up the wraps just until the tortillas become golden brown.
Remove from pan, cut in half, and enjoy!!!
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Comments
  • Sheri Sheri on Jun 19, 2022

    You mash up 2 avocados and then use 1 TBSP!? And without any citrus the rest will turn brown. Looks like you only need about 1/2 of one avocado. Just saying. Otherwise recipe sounds great.

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