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Ultimate Crispy Chicken Wraps with Creamy Homemade Garlic Yogurt Sauce

Two halves of a Crispy Chicken Wrap with Garlic Yogurt Sauce, showing crispy chicken, lettuce, tomato, and red onion.
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Follow this recipe to make wraps filled with crunchy, seasoned chicken and a bright, homemade garlic yogurt sauce. This recipe focuses on achieving maximum chicken crispiness.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying (or cooking spray for air frying)
  • 4 large flour tortillas (burrito size)
  • 1 cup plain Greek yogurt (full fat recommended)
  • 2 cloves garlic, minced finely
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1/4 teaspoon salt
  • 1/4 cup shredded lettuce
  • 1/2 cup sliced tomatoes
  • 1/4 cup thinly sliced red onion

Instructions

  1. Prepare the chicken breading: In one shallow dish, mix the flour, 1 teaspoon salt, 1 teaspoon pepper, paprika, garlic powder, and onion 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 seasoned flour, shaking off excess. Dip completely in the egg mixture. Finally, press firmly into the panko breadcrumbs to coat thoroughly.
  3. Cook the chicken: For frying, heat 1 inch of oil in a skillet to 350°F (175°C). Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Drain on a wire rack. For air frying, spray coated chicken with oil and cook at 400°F (200°C) for 12-15 minutes, flipping halfway.
  4. Make the garlic yogurt sauce: In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, chopped dill, and 1/4 teaspoon salt. Mix well.
  5. Warm the tortillas: Heat the flour tortillas briefly in a dry skillet or microwave until soft and pliable.
  6. Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of garlic yogurt sauce down the center. Layer with shredded lettuce, tomato slices, red onion, and top with the crispy chicken strips.
  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 breaded chicken strips for 15 minutes before cooking.
  • Use a high-quality, thick flour tortilla to prevent tearing when rolling.
  • You can substitute dill with fresh parsley or mint in the sauce.
  • Make the yogurt sauce up to one day ahead and store it covered in the refrigerator.

Nutrition

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