Crispy Chicken Wrap with Creamy Garlic Sauce
Follow this recipe to make wraps featuring crunchy breaded chicken and a rich, homemade creamy garlic sauce.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Lunch
- Method: Frying/Air Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying (or cooking spray for air frying)
- 4 large flour tortillas
- 1 cup shredded iceberg lettuce
- 1/2 cup sliced tomato
- 1/4 cup thinly sliced red onion
- 1/2 cup shredded Monterey Jack cheese
- 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
Instructions
- 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.
- Dredge each chicken strip first in the flour mixture, shaking off excess. Dip into the egg, letting excess drip off. Coat thoroughly in the panko breadcrumbs, pressing lightly to adhere.
- Cook the chicken: Heat about 1 inch of vegetable oil in a skillet over medium-high heat to 350°F (175°C). Fry chicken strips in batches for 3-4 minutes per side until golden brown and cooked through. Alternatively, air fry at 400°F (200°C) for 10-12 minutes, flipping halfway. Drain cooked chicken on a paper towel-lined plate.
- Make the sauce: In a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, and salt. Mix well until smooth.
- Warm the tortillas: Heat the flour tortillas briefly in a dry skillet or microwave until soft and pliable.
- Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of the creamy garlic sauce down the center. Layer with lettuce, tomato slices, red onion, shredded cheese, and several pieces of crispy chicken.
- 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, chill the breaded chicken strips for 15 minutes before frying.
- You can prepare the creamy garlic sauce up to two days ahead and store it in the refrigerator.
- Use pre-cooked rotisserie chicken and toss it in a light coating of flour and spices before briefly frying or baking to save time.
Nutrition
- Serving Size: 1 wrap
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 30
- Saturated Fat: 6
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 90