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Crispy Chicken Wrap with Avocado Sauce

A cross-section view of a Crispy Chicken Wrap with Avocado Sauce, showing layers of breaded chicken and green sauce.
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Follow this recipe to make chicken wraps featuring crispy breaded chicken and a bright, creamy avocado sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 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 lettuce (romaine or iceberg)
  • 1/2 cup diced tomato
  • 1/4 cup crumbled cotija cheese (optional)
  • For the Avocado Sauce:
  • 2 ripe avocados
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons lime juice
  • 1 clove garlic
  • 1/4 teaspoon salt

Instructions

  1. Prepare the chicken coating: In one shallow dish, mix the flour, salt, pepper, and paprika. 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. Cook the chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350 degrees F. Fry the chicken in batches until golden brown and cooked through, about 4 to 6 minutes. Remove and drain on a paper towel-lined plate. (Alternatively, air fry at 400 degrees F for 12-15 minutes, flipping halfway).
  4. Make the avocado sauce: Combine the avocados, sour cream or yogurt, cilantro, lime juice, garlic, and salt in a food processor or blender. Blend until completely smooth and creamy.
  5. Warm the tortillas: Heat the flour tortillas briefly in a dry skillet or microwave until pliable.
  6. Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of avocado sauce down the center. Layer with crispy chicken strips, shredded lettuce, diced tomato, and cotija cheese, if using.
  7. Fold the wrap tightly by folding in the sides first, then rolling from the bottom up. Serve immediately.

Notes

  • For extra crispiness, chill the coated chicken strips for 15 minutes before frying.
  • You can make the avocado sauce up to one day ahead; store it covered in the refrigerator.
  • If you prefer a thinner sauce, add one tablespoon of water until you reach your desired consistency.
  • Use shredded rotisserie chicken instead of frying for a quicker, lower-fat option.

Nutrition

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