Tender chicken strips are coated in a crispy fried breadcrumb and stuffed into wraps with lettuce, tomatoes, onions, red peppers, and sweet chili mayo. This crispy chicken wrap is delicious and makes an excellent lunch option.
The crispiness is taken to a whole new level with these wraps! It’s ideal for lunch and takes only a few minutes to prepare. It’s so easy to cook, much cheaper, and so crispy…
Ingredients
- Chicken breasts are used for the chicken.
- 1 cup all-purpose flour
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 eggs
- 5 teaspoons milk
- Frying oil, such as vegetable or peanut oil
For the wrapping
- 2 tomatoes
- 5 large lettuce leaves
- 7 flour tortillas
Fried chicken wrap recipe
- Heat the frying oil in a large skillet until it is halfway filled. Preheat the oven to 350-380°F.
- Prepare a coating station with two shallow dishes: one with flour, 1 teaspoon seasoning salt, pepper, and garlic powder, and the other with eggs, milk, and the remaining 2 teaspoon seasoning salt. Combine the two.
- Thinly slice the chicken breasts. Coat the chicken with the flour mixture. Remove from the flour, brush off any excess, and coat with the egg. Return to the flour for a second coat. Shake off any excess flour before dropping it into heated oil to cook. Take care not to overcrowd the pan! It’s possible that you’ll need to do two or three batches.
- If you put the chicken in the oil and nothing occurs, it’s because the oil is too cold. It’s too hot if you put the chicken in the oil and it sizzles fiercely. For frying, you’ll need to find a comfortable medium between the two. Fry the chicken for 5 minutes per side, or until golden brown. Remove to a plate lined with paper towels to drain. Season with salt to taste. Keep heated in the oven until ready to eat.
- Place the chicken pieces on a tortilla to make the wraps. Salad, tomato, and dressing on top. Roll and devour!
