Crispy Chicken Wrap Recipe
Crispy Chicken Wrap recipe is loaded with crunchy lettuce, vegetables, breaded chicken, crispy bacon, and avocado crema. A super tasty tortilla wrap recipe for your snack, meal prep, or a healthy lunch.
INGREDIENTS
Crispy Chicken Layer
- 1 medium chicken breast, butterflied, room temperature
- ½ cup flour, GF or regular
- ¾ cup panko breadcrumbs, GF if needed
- 1 teaspoon smoked paprika
- 1 medium egg, beaten
- 4 strips bacon, thick cut is preferred
- 2 tablespoon olive oil, for cooking
For The Wraps
- 2 burrito size tortillas, flour or corn
- 2 medium tomatoes, sliced
- ½ red onion, sliced, or white onion
- 2-3 leaves Romaine lettuce, or other leafy green lettuce
- 2-4 slices Cheddar cheese, shredded, or Monterey, Provolone
- ⅔ cups mozzarella cheese, shredded
Avocado Spread
- 2 medium avocado, mashed
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, or sub cilantro, finely chopped
- 1 tablespoon freshly squeezed lime or lemon juice
- 1 pinch fine sea salt or kosher salt, or to taste
- 1 tablespoon sour cream, or Greek yogurt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Mashing avocados until smooth with a few chunks left. Drizzle lime or lemon juice to prevent browning.
- Add sour cream, parsley, salt & pepper, garlic powder. Mix to combine, and set aside.
- Line up 3 bowls: flour, beaten egg, and Panko breadcrumbs mixed with paprika, salt, and black pepper.
- Slice chicken breasts lengthwise and lay them on a flat surface like a wooden cutting board. Cover with plastic wrap and pound on both sides.
- Coat each chicken piece in flour, then egg, and finally breadcrumbs, ensuring thorough coating, especially at the last stage.
- Heat a medium to large skillet over high heat. Cook bacon to your preferred crispiness. Set aside.
- In the same skillet with bacon fat, use kitchen tongs to carefully place the breaded chicken. Add more cooking oil if necessary.
- Cook on high for 3-4 minutes on both sides or until golden brown, crispy, and cooked through the center. Set aside on a plate with a paper towel.
- Spread about 2 heaping tablespoons of avocado crema in the center of each tortilla.
- Layer with lettuce, tomatoes, onions, bacon, mozzarella cheese, chicken, and top with cheddar cheese slices, leaving a couple of inches free around the edges.
- Fold in the sides almost until the middle, leaving a couple of inches free with the filling peeking through.
- Holding the sides folded, bring up the bottom flap over the filling and roll tightly to secure the wrap, aiming for a tightly rolled-up presentation.
- Transfer the chicken wraps to a dry skillet or grill pan over medium heat. Warm them until they become golden brown. I usually leave the wraps for about 3-5 minutes under a closed lid, flipping the sides as needed.
- Remove from the pan, cut in half, and drizzle the wraps with lemon juice.
- Add sour cream, garnish with fresh herbs, and serve while warm.
VIDEO
NOTES
- Chicken - choose between medium chicken breasts or chicken tenders. For a quick lunch, use any leftover cooked or rotisserie chicken instead.
- Flour - any major all-purpose gluten-free blend is suitable such as Bob's Red Mill or King Arthur Measure to Measure.
- Make it Low Carb and Healthy! Skip the tortillas and throw all the filling ingredients in a bowl over some crunchy lettuce and make a crispy chicken salad.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 682kcalCarbohydrates: 41gProtein: 32gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.04gCholesterol: 131mgSodium: 683mgPotassium: 1006mgFiber: 9gSugar: 4gVitamin A: 2409IUVitamin C: 21mgCalcium: 152mgIron: 2mg
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