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Crispy Chicken Wrap with Creamy Garlic Sauce

Cross-section view of a Crispy Chicken Wrap with Creamy Garlic Sauce, showing crispy chicken pieces, lettuce, and sauce.
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Follow these steps to make a satisfying wrap featuring extra crispy breaded chicken and a rich, homemade creamy garlic sauce.

Ingredients

Scale
  • 2 large 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
  • 1/4 teaspoon garlic powder
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying (about 2 inches deep)
  • 4 large flour tortillas (burrito size)
  • 1/2 cup shredded lettuce
  • 1/2 cup thinly sliced red onion
  • 1/4 cup sliced dill pickles
  • 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

  1. Prepare the chicken breading station: In one shallow dish, mix the flour, salt, pepper, paprika, and garlic powder. 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 completely into the egg. Finally, press firmly into the panko breadcrumbs to coat thoroughly. Place coated chicken on a plate.
  3. Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully add the chicken strips in batches, ensuring not to overcrowd the pan. Fry for 4 to 6 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  4. Remove the cooked chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
  5. Make the sauce: In a small bowl, combine the mayonnaise, minced garlic, lemon juice, Dijon mustard, and salt. Mix well until smooth.
  6. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
  7. Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of the creamy garlic sauce down the center. Layer with lettuce, red onion, pickles, and the crispy chicken strips.
  8. Fold the sides of the tortilla inward, then tightly roll the bottom edge up and over the filling. Continue rolling until the wrap is sealed. Slice in half if desired and serve immediately.

Notes

  • For an air fryer method, spray the breaded chicken lightly with cooking spray and cook at 400°F (200°C) for 12 to 15 minutes, flipping halfway, until crispy.
  • To prevent sogginess, place the lettuce and onions directly on the tortilla before adding the warm chicken and sauce.
  • You can substitute mayonnaise with plain Greek yogurt for a lighter sauce.

Nutrition

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