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Crispy Chicken Wrap Recipe

Crispy Chicken Wrap Recipe

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4.8 from 78 reviews

  • Author: Mary & Susan
  • Total Time: 35 minutes
  • Yield: 4 wraps
  • Diet: Halal

Description

These Crispy Chicken Wraps feature juicy, tender chicken baked to crunchy perfection, then wrapped with fresh veggies, cheese, and your favorite sauce in a soft tortilla. The chicken is baked, not fried, for a lighter but still flavorful option the whole family will love. Quick, customizable, and irresistibly tasty—perfect for a weekday dinner or satisfying lunch.

Ingredients

For the Crispy Chicken:

  • 1 lb chicken breast
  • 1 egg
  • 1 tbsp mayo
  • 1 1/2 cup panko breadcrumbs
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground pepper

For the Wrap:

  • 1/2 cup chopped lettuce
  • 1 chopped tomato
  • 1/4 cup cheese
  • 4 tbsp sauce of choice
  • 4 tortillas/wraps

Instructions

  1. Prepare the Oven and Chicken Coating: Preheat your oven to 425ºF. In a medium bowl, whisk together the egg, mayo, salt, garlic powder, and pepper until smooth; set aside. Place a wire rack on a baking sheet—this helps make the chicken crispy.
  2. Toast the Panko Crumbs: In a skillet over medium-low heat, combine the panko and a pinch of seasoning. Toast, stirring often, for about 4 minutes until golden brown. Remove from heat and set aside.
  3. Tenderize the Chicken: Slice each chicken breast in half horizontally. Place the pieces in a gallon zip-top bag and pound to an even 1/4-inch thickness using a meat mallet or rolling pin. Set aside.
  4. Coat the Chicken: Dip each piece of chicken into the egg/mayo wash, then dredge both sides in the toasted panko crumbs to coat completely.
  5. Bake the Chicken: Arrange the coated chicken on the prepared wire rack. Bake for 17-20 minutes, or until cooked through and internal temperature reaches 165ºF. If using an air fryer, cook at 375ºF for 15-18 minutes.
  6. Prepare the Fillings: While chicken rests for a few minutes after baking, chop the lettuce and tomato, and grate or shred the cheese. Get your sauce of choice ready.
  7. Assemble the Wraps: Slice the cooked chicken. Place lettuce, tomato, chicken, and cheese into the center of each tortilla. Drizzle with sauce, fold in the ends, and roll up tightly like a burrito.
  8. (Optional) Crisp the Wraps: For an extra crispy finish, heat a lightly oiled skillet over medium-high. Place wraps seam-side down and cook for about 4 minutes per side, until golden and crisp. Let cool slightly before enjoying.

Notes

  • Mayo helps flavor chicken and aids panko adhesion.
  • Crushed saltine crackers or regular breadcrumbs can be substitutes for panko.
  • Use an instant-read thermometer to ensure chicken reaches 165ºF for food safety and juicy texture.
  • Pounding the chicken ensures even cooking and tenderness.
  • Customize with your favorite sauces—try Spicy Honey Mustard, Lemon Herb Tahini, Ranch, BBQ, or hot sauce!
  • Leftovers can be refrigerated in an airtight container for up to 4 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main-course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 wrap
  • Calories: 548
  • Sugar: 4g
  • Sodium: 969mg
  • Fat: 17g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.03g
  • Carbohydrates: 65g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 142mg

Find it online: https://mysimpledish.com/crispy-chicken-wrap-recipe/