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Crispy Chicken Wrap with Creamy Avocado Sauce

Two halves of a Crispy Chicken Wrap with Creamy Avocado Sauce drizzled generously over the top, resting on a wooden board.
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Follow this recipe to make chicken wraps featuring crunchy, crispy chicken strips and a smooth, flavorful homemade avocado sauce.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup sliced tomato
  • 1/4 cup thinly sliced red onion
  • For the Creamy Avocado Sauce:
  • 1 ripe avocado
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper

Instructions

  1. Prepare the chicken coating: Mix flour, salt, pepper, paprika, and garlic powder in a shallow dish. Place beaten eggs in a second dish, and panko breadcrumbs in a third dish.
  2. Dredge each chicken strip first in the flour mixture, shaking off excess. Dip it into the egg, then press firmly into the panko breadcrumbs to coat completely.
  3. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
  4. Fry the chicken strips in batches until golden brown and cooked through, about 3 to 4 minutes per side. Remove chicken and place on a wire rack lined with paper towels to drain excess oil.
  5. Make the avocado sauce: Combine avocado, Greek yogurt, lime juice, minced garlic, salt, and cayenne pepper in a food processor or blender. Process until completely smooth and creamy.
  6. Warm the tortillas briefly in a dry skillet or microwave until pliable.
  7. Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of the creamy avocado sauce down the center. Layer with crispy chicken strips, lettuce, tomato slices, and red onion.
  8. Fold the sides of the tortilla inward, then roll tightly from the bottom to create a secure wrap. Slice in half if desired and serve immediately.

Notes

  • For extra crispy chicken, chill the coated strips for 15 minutes before frying.
  • If you prefer not to fry, bake the coated chicken at 400°F (200°C) for 15-20 minutes, flipping halfway.
  • You can prepare the avocado sauce up to one day ahead and store it covered in the refrigerator.

Nutrition

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