Let’s face it: crispy fried chicken wraps are the ultimate comfort food upgrade. Whether you’re craving a quick weeknight dinner or a weekend treat, these 20 recipes promise flavor-packed meals that’ll satisfy every taste. From classic combos to creative twists, get ready to wrap up something delicious—your next favorite meal is just a scroll away!
Spicy Sriracha Fried Chicken Wrap
Zesty, spicy, and satisfying—this Spicy Sriracha Fried Chicken Wrap is the perfect handheld meal for when you crave bold flavors without the fuss. Let me guide you through each step methodically so you can achieve crispy chicken and a balanced wrap every time. We’ll start with prepping the chicken and end with assembling your wrap for a delicious result.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (I find this size cooks evenly and fits well in wraps)
– 1 cup all-purpose flour (for that classic crispy coating)
– 2 large eggs, beaten (I prefer room temp eggs here—they blend more smoothly)
– 1/2 cup sriracha sauce (adjust if you like it extra spicy, but this amount gives a nice kick)
– 1/4 cup mayonnaise (it helps bind the sauce and adds creaminess)
– 4 large flour tortillas (warmed slightly for flexibility)
– 1 cup shredded lettuce (crisp iceberg is my go-to for crunch)
– 1/2 cup sliced red onion (thin slices add a sharp bite)
– Vegetable oil for frying (enough to fill a skillet 1/2 inch deep, about 1 cup)
– Salt to taste (I use about 1 tsp divided, but season as you go)
Instructions
1. Place the chicken strips on a cutting board and pat them dry with paper towels to remove excess moisture.
2. Season the chicken strips evenly with 1/2 tsp of salt on both sides.
3. Set up a breading station: put the flour in one shallow bowl and the beaten eggs in another bowl.
4. Dredge each chicken strip first in the flour, shaking off any excess.
5. Dip the floured chicken strip into the beaten eggs, coating it completely.
6. Dredge the chicken strip in the flour again for a double coating, which ensures extra crispiness.
7. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a kitchen thermometer.
8. Carefully place the breaded chicken strips into the hot oil, frying in batches to avoid overcrowding.
9. Fry the chicken for 4-5 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F.
10. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and stay crispy.
11. In a small bowl, whisk together the sriracha sauce and mayonnaise until smooth to create the spicy sauce.
12. Toss the fried chicken strips in the sriracha-mayonnaise sauce until evenly coated.
13. Warm the flour tortillas in a dry skillet over low heat for about 30 seconds per side to make them pliable.
14. Place a warmed tortilla on a clean surface and layer with 1/4 cup of shredded lettuce in the center.
15. Add 1/4 of the sauced chicken strips on top of the lettuce.
16. Sprinkle 2 tbsp of sliced red onion over the chicken for added flavor and texture.
17. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to enclose the filling.
18. Repeat steps 14-17 with the remaining tortillas and ingredients to assemble all wraps.
Wondering about the final result? The chicken delivers a satisfying crunch with a fiery sriracha glaze that mellows into a creamy finish, while the fresh lettuce and sharp onion cut through the richness. Serve these wraps immediately with extra sauce for dipping, or slice them in half diagonally for a pretty presentation that shows off the colorful layers.
Classic Buttermilk Fried Chicken Wrap
Forget the fast-food version—this homemade Classic Buttermilk Fried Chicken Wrap delivers that crave-worthy crunch and juicy interior we all love, wrapped up in a soft tortilla with cool, crisp fixings. Follow along step-by-step, and you’ll have a restaurant-quality meal ready in under an hour.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch strips (thighs stay juicier than breasts, trust me!)
- 1 cup buttermilk, well-shaken
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika (my secret for a hint of warmth)
- 1 tsp salt
- ½ tsp black pepper, freshly ground
- Vegetable oil for frying, about 2 cups (enough to reach 1 inch deep in your pan)
- 4 large flour tortillas (10-inch size works best)
- ½ cup mayonnaise
- 1 tbsp honey
- 2 cups shredded iceberg lettuce, chilled
- 1 large tomato, thinly sliced
Instructions
- Place the chicken strips in a medium bowl and pour the buttermilk over them, ensuring all pieces are fully submerged. Let marinate at room temperature for 15 minutes—this tenderizes the chicken and helps the coating stick.
- In a separate shallow dish, whisk together the flour, garlic powder, smoked paprika, salt, and black pepper until evenly combined.
- Remove one chicken strip from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere. Tip: Use one hand for wet ingredients and one for dry to avoid clumpy fingers.
- Repeat with all chicken strips, placing them on a wire rack as you go to prevent sogginess.
- Heat the vegetable oil in a large, heavy skillet (like cast iron) over medium-high heat until it reaches 350°F on a thermometer. Carefully add 3-4 chicken strips without crowding.
- Fry for 4-5 minutes per side, or until golden brown and the internal temperature hits 165°F. Tip: Maintain the oil temperature—if it drops, the chicken will absorb more oil and lose crispness.
- Transfer fried chicken to a paper towel-lined plate to drain. Repeat with remaining strips.
- In a small bowl, stir the mayonnaise and honey together until smooth to make a quick sauce.
- Warm the tortillas in a dry skillet over medium heat for 20 seconds per side, just until pliable.
- Spread 2 tablespoons of the honey-mayo sauce evenly over each tortilla. Tip: Leave a 1-inch border sauce-free so wraps hold together better.
- Layer shredded lettuce and tomato slices down the center of each tortilla.
- Top with 2-3 pieces of fried chicken per wrap.
- Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
During your first bite, you’ll notice the crackle of the well-seasoned crust giving way to tender, buttermilk-soaked chicken, all balanced by the cool lettuce and sweet-tangy sauce. Serve these wraps immediately with extra sauce for dipping, or slice them in half diagonally for a pretty presentation on a platter.
Honey Mustard Fried Chicken Wrap
Nothing beats the satisfying crunch of fried chicken paired with the sweet-tangy kick of honey mustard, all wrapped up in a soft tortilla for the ultimate handheld meal. This honey mustard fried chicken wrap combines classic comfort food with fresh, crisp vegetables for a balanced bite that’s perfect for lunch or a casual dinner. Let’s walk through each step together to ensure your wrap turns out crispy, flavorful, and utterly delicious.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into thin strips—I find this ensures even cooking and a better crunch.
- 1 cup all-purpose flour, for that golden coating we all love.
- 2 large eggs, lightly beaten—I prefer room temp eggs here to help the flour stick better.
- 1 cup panko breadcrumbs, my go-to for extra crispiness without heaviness.
- 1/2 cup honey, for natural sweetness that balances the mustard.
- 1/4 cup Dijon mustard, which adds a sharp, tangy depth I adore.
- 2 tbsp whole-grain mustard, for a bit of texture and rustic flavor.
- 1/4 cup mayonnaise, to create a creamy, emulsified sauce.
- 4 large flour tortillas, warmed slightly so they’re pliable and won’t tear.
- 2 cups shredded iceberg lettuce, for a refreshing crunch.
- 1 large tomato, diced—I like using ripe ones for juiciness.
- Vegetable oil, for frying; aim for about 2 inches deep in your pan.
- Salt and black pepper, to season the chicken and flour mixture.
Instructions
- Season the chicken strips evenly with salt and black pepper on all sides.
- Place the flour in a shallow bowl and mix in a pinch of salt and pepper.
- Pour the beaten eggs into a second shallow bowl.
- Add the panko breadcrumbs to a third shallow bowl, creating a dredging station.
- Dredge each chicken strip first in the flour, shaking off any excess. Tip: Use one hand for dry ingredients and the other for wet to keep things tidy.
- Dip the floured chicken into the eggs, coating it completely.
- Press the chicken into the panko breadcrumbs, ensuring an even, thick layer for maximum crunch.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
- Fry the chicken strips in batches for 3–4 minutes per side, or until golden brown and cooked through. Tip: Avoid overcrowding the pan to maintain the oil temperature.
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- In a small bowl, whisk together the honey, Dijon mustard, whole-grain mustard, and mayonnaise until smooth to make the sauce.
- Brush or drizzle the honey mustard sauce generously over the fried chicken strips while they’re still warm.
- Lay a flour tortilla flat on a clean surface.
- Layer shredded lettuce and diced tomato in the center of the tortilla.
- Place 2–3 sauced chicken strips on top of the vegetables.
- Fold the sides of the tortilla inward, then roll it tightly from the bottom to enclose the filling. Tip: If the tortilla cracks, warm it for a few seconds in a dry skillet to soften.
- Repeat with the remaining tortillas and ingredients to assemble all wraps.
My favorite part is biting into that contrast: the crispy, savory chicken coated in sticky-sweet sauce gives way to cool, crisp veggies, all hugged by a soft tortilla. For a fun twist, slice the wraps in half diagonally and serve with extra honey mustard sauce for dipping, or add avocado slices for creaminess. This dish is a crowd-pleaser that’s as satisfying to make as it is to eat, with flavors that pop in every bite.
Buffalo Style Fried Chicken Wrap
Mastering a restaurant favorite at home is easier than you think, especially when it comes to this Buffalo Style Fried Chicken Wrap. Many people shy away from frying, but with a methodical approach, you can achieve that perfect crispy coating and tender chicken every single time. Let’s walk through each step together to build this flavor-packed wrap from the ground up.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips (I find this size cooks evenly and fits perfectly in the wrap)
– 1 cup all-purpose flour (I always sift mine first to prevent lumps in the batter)
– 2 large eggs, beaten (room temperature eggs incorporate more smoothly)
– 1 cup buttermilk (the acidity tenderizes the chicken beautifully)
– 1/2 cup Frank’s RedHot Buffalo Sauce, plus extra for drizzling (this is my non-negotiable brand for authentic heat)
– 4 large flour tortillas (10-inch size works best for easy rolling)
– 1 cup shredded iceberg lettuce (it adds the perfect crisp crunch)
– 1/2 cup crumbled blue cheese (or ranch dressing if you prefer a milder tang)
– 1 quart vegetable oil for frying (I use a neutral oil with a high smoke point, like canola)
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/2 tsp black pepper
Instructions
1. In a medium bowl, whisk together the all-purpose flour, garlic powder, paprika, salt, and black pepper until fully combined.
2. In a separate shallow bowl, thoroughly whisk the beaten eggs and buttermilk.
3. Pat the chicken breast strips completely dry with paper towels—this is crucial for the coating to adhere properly.
4. Dredge each chicken strip first in the seasoned flour mixture, shaking off any excess.
5. Immediately dip the floured chicken strip into the egg-buttermilk mixture, ensuring it’s fully coated.
6. Dredge the chicken strip in the seasoned flour mixture a second time, pressing gently to form a thick, even coating.
7. Place the double-breaded chicken strips on a wire rack and let them rest for 10 minutes; this helps the coating set and prevents it from falling off during frying.
8. While the chicken rests, heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
9. Carefully add 3-4 chicken strips to the hot oil, frying for 5-6 minutes until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer.
10. Transfer the fried chicken to a clean wire rack set over a baking sheet; avoid using paper towels, as the rack keeps the bottom crispy.
11. In a large bowl, toss the hot fried chicken strips with 1/2 cup of Frank’s RedHot Buffalo Sauce until evenly coated.
12. Warm the flour tortillas in a dry skillet over medium heat for 20-30 seconds per side to make them pliable.
13. Assemble each wrap by placing a quarter of the shredded iceberg lettuce down the center of a tortilla.
14. Top the lettuce with 3-4 Buffalo-coated chicken strips.
15. Sprinkle a generous tablespoon of crumbled blue cheese over the chicken.
16. Drizzle an additional tablespoon of Frank’s RedHot Buffalo Sauce over the filling.
17. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly away from you to form a secure wrap.
18. Slice each wrap in half diagonally for easier serving.
Outstandingly crispy on the outside and juicy within, the chicken delivers a bold, vinegary heat that’s perfectly balanced by the cool, crisp lettuce and tangy blue cheese. For a fun twist, serve these wraps with celery sticks and extra Buffalo sauce on the side for dipping, or pack them for a picnic—they hold up surprisingly well when wrapped tightly in parchment paper.
BBQ Ranch Fried Chicken Wrap
Ever crave that perfect combination of crispy, savory, and creamy all rolled into one handheld meal? The BBQ Ranch Fried Chicken Wrap delivers exactly that, transforming simple ingredients into a restaurant-quality lunch you can make at home. Let’s walk through each step together to ensure your wrap is packed with flavor and has that satisfying crunch.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 2 boneless, skinless chicken breasts (I like to pound them to an even ½-inch thickness for consistent cooking)
- 1 cup all-purpose flour (for that classic crispy coating)
- 2 large eggs (I prefer room temperature eggs here—they mix more evenly with the buttermilk)
- ½ cup buttermilk (it tenderizes the chicken beautifully)
- 1 tsp garlic powder
- 1 tsp smoked paprika (adds a subtle smoky depth)
- ½ tsp black pepper
- 1 tsp salt
- 4 cups vegetable oil (for frying—use a high smoke point oil like canola or peanut if you prefer)
- 2 large flour tortillas (10-inch size works perfectly)
- ¼ cup BBQ sauce (I’m partial to a sweet and tangy Kansas City style)
- ¼ cup ranch dressing (creamy and herby—homemade or store-bought both work)
- 1 cup shredded iceberg lettuce (for that fresh, crisp texture)
- ½ cup shredded cheddar cheese (sharp cheddar melts wonderfully)
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet or rolling pin to an even ½-inch thickness.
- In a shallow bowl, whisk together the flour, garlic powder, smoked paprika, black pepper, and salt until fully combined.
- In a separate shallow bowl, whisk the eggs and buttermilk until smooth. Tip: Letting the chicken soak in this mixture for 10 minutes before coating ensures maximum tenderness.
- Dredge each chicken breast first in the flour mixture, shaking off any excess.
- Dip the floured chicken into the egg-buttermilk mixture, coating it completely.
- Dredge the chicken in the flour mixture a second time, pressing gently to adhere the coating.
- Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 350°F, using a deep-fry or candy thermometer to monitor the temperature. Tip: Maintaining 350°F is key—if the oil is too hot, the coating will burn before the chicken cooks through.
- Carefully lower one chicken breast into the hot oil and fry for 6-7 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer.
- Transfer the fried chicken to a wire rack set over a baking sheet to drain and cool slightly. Tip: Avoid paper towels here—the rack keeps the bottom crispy.
- Slice the fried chicken into ½-inch strips.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, just until pliable.
- Spread 2 tablespoons of ranch dressing evenly over the center of each tortilla.
- Arrange half of the chicken strips down the center of each tortilla.
- Drizzle 2 tablespoons of BBQ sauce over the chicken on each tortilla.
- Top each with ½ cup of shredded lettuce and ¼ cup of shredded cheddar cheese.
- Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
- Slice each wrap in half diagonally and serve immediately.
Perfectly crispy fried chicken contrasts with the cool, creamy ranch and tangy BBQ sauce, while the fresh lettuce adds a satisfying crunch. For a fun twist, try serving these wraps with a side of extra ranch for dipping or add pickled jalapeños for a spicy kick.
Avocado Lime Fried Chicken Wrap
Sometimes you crave that perfect balance of crispy, tangy, and creamy, and that’s exactly what this wrap delivers. Let’s build it together, step-by-step, for a satisfying lunch or dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (I find this size cooks evenly)
– 1 cup buttermilk, for tenderizing—it’s my secret for juicy chicken
– 1 cup all-purpose flour, for a light, crispy coating
– 1 tsp garlic powder, to add a savory depth
– 1 tsp smoked paprika, for a hint of warmth and color
– 1 tsp salt, to season the flour mixture
– 1/2 tsp black pepper, freshly ground if possible
– 1 cup vegetable oil, for frying at 350°F (use a thermometer for accuracy)
– 4 large flour tortillas (10-inch size work best)
– 1 ripe avocado, sliced (choose one that yields slightly to pressure)
– 1/4 cup sour cream, for creaminess
– 2 tbsp fresh lime juice, squeezed from about 1 lime (fresh is key for brightness)
– 1/4 cup chopped cilantro, for a fresh herbal note
– 1 cup shredded lettuce, I like romaine for crunch
Instructions
1. Place the chicken strips in a bowl and pour the buttermilk over them, ensuring all pieces are coated. Let it sit for 15 minutes at room temperature to tenderize.
2. In a separate shallow dish, combine the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper, mixing well with a fork.
3. Remove one chicken strip from the buttermilk, letting excess drip off, then dredge it in the flour mixture, pressing gently to adhere. Repeat for all strips, placing them on a plate.
4. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a kitchen thermometer. Tip: Test with a small piece of flour—it should sizzle immediately.
5. Carefully add the coated chicken strips to the hot oil in a single layer, frying for 4-5 minutes per side until golden brown and internal temperature hits 165°F. Tip: Avoid overcrowding to keep the oil temperature steady.
6. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
7. In a small bowl, mix the sour cream and fresh lime juice until smooth to create a tangy sauce.
8. Warm the flour tortillas in a dry skillet for 30 seconds per side or until pliable.
9. Lay a tortilla flat and spread 1 tablespoon of the lime-sour cream sauce evenly in the center.
10. Top with shredded lettuce, then place 3-4 fried chicken strips on top. Tip: Arrange them in a line for easier rolling.
11. Add slices of avocado and sprinkle with chopped cilantro.
12. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
13. Repeat steps 9-12 for the remaining tortillas and ingredients.
You’ll love the contrast of the crispy, seasoned chicken against the cool, creamy avocado and zesty lime sauce. For a fun twist, slice the wraps in half diagonally and serve with extra lime wedges on the side.
Garlic Parmesan Fried Chicken Wrap
Kick off your holiday cooking with a satisfying handheld meal that’s perfect for a festive lunch or casual dinner. This Garlic Parmesan Fried Chicken Wrap combines crispy, savory chicken with fresh, creamy elements for a balanced bite that’s sure to please a crowd. Let’s walk through each step together to ensure success, even if you’re new to frying.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (I find thinner strips fry more evenly)
– 1 cup all-purpose flour
– 2 large eggs, lightly beaten (room temp eggs here help the coating adhere better)
– 1 cup panko breadcrumbs
– ½ cup grated Parmesan cheese, plus extra for sprinkling
– 3 cloves garlic, minced (fresh garlic is key for that aromatic punch)
– 1 tsp paprika
– ½ tsp salt
– ¼ tsp black pepper
– 4 large flour tortillas (10-inch size works best for wrapping)
– 2 tbsp mayonnaise (I prefer full-fat for creaminess)
– 1 tbsp lemon juice
– 1 cup shredded lettuce
– ½ cup diced tomatoes
– Vegetable oil for frying (enough to fill a deep skillet 1 inch deep)
Instructions
1. In a shallow bowl, combine the flour, paprika, salt, and pepper.
2. In a second shallow bowl, whisk the eggs until smooth.
3. In a third shallow bowl, mix the panko breadcrumbs, ½ cup Parmesan cheese, and minced garlic thoroughly.
4. Dredge each chicken strip first in the flour mixture, shaking off any excess.
5. Dip the floured chicken into the beaten eggs, coating it completely.
6. Press the chicken into the panko-Parmesan mixture, ensuring an even, firm coating on all sides.
7. Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F on a kitchen thermometer.
8. Carefully place the coated chicken strips into the hot oil, frying in batches to avoid overcrowding.
9. Fry the chicken for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
10. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
11. In a small bowl, stir together the mayonnaise and lemon juice to make a quick sauce.
12. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, just until pliable.
13. Spread a thin layer of the mayonnaise sauce onto the center of each tortilla.
14. Place a few pieces of fried chicken on top of the sauce.
15. Top the chicken with shredded lettuce and diced tomatoes.
16. Sprinkle additional Parmesan cheese over the fillings if desired.
17. Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a secure wrap.
18. Serve the wraps immediately, optionally slicing them in half diagonally for easier eating.
Serve these wraps right away to enjoy the contrast of the crunchy, garlicky chicken against the cool, crisp veggies. The Parmesan adds a salty depth that pairs wonderfully with the tangy mayo sauce, making each bite a flavorful delight. For a fun twist, try adding a drizzle of hot sauce or serving them with a side of sweet potato fries for a complete meal.
Asian Zing Fried Chicken Wrap
Get ready to transform your lunch routine with this Asian Zing Fried Chicken Wrap—it’s a crispy, flavor-packed handheld meal that’s surprisingly simple to make at home. Grab your apron, and let’s walk through each step together, from frying the chicken to assembling the perfect wrap. You’ll love how the tangy, spicy sauce clings to every bite of juicy chicken, all wrapped up in a soft tortilla with fresh veggies.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (I find thinner strips fry up extra crispy)
– 1 cup all-purpose flour, for dredging (I keep mine in a shallow bowl for easy coating)
– 2 large eggs, beaten (room temp eggs help the flour stick better)
– 1 cup panko breadcrumbs, for that signature crunch
– 1/2 cup mayonnaise, as the base for our zingy sauce
– 1/4 cup sriracha sauce, adjust if you like it milder or hotter
– 2 tbsp honey, for a touch of sweetness to balance the heat
– 1 tbsp soy sauce, I use low-sodium to control saltiness
– 4 large flour tortillas, warmed slightly so they don’t tear
– 1 cup shredded lettuce, for a fresh, crisp layer
– 1/2 cup shredded carrots, I buy pre-shredded to save time
– Vegetable oil, for frying (about 2 cups, enough to submerge the chicken in a deep skillet)
– Salt and black pepper, to season the chicken before dredging
Instructions
1. Season the chicken strips evenly with salt and black pepper on all sides.
2. Place the flour in a shallow bowl, the beaten eggs in a second bowl, and the panko breadcrumbs in a third bowl.
3. Dredge each chicken strip in the flour, shaking off any excess.
4. Dip the floured chicken into the beaten eggs, letting any drip off.
5. Coat the chicken in the panko breadcrumbs, pressing gently to adhere.
6. Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F on a thermometer.
7. Fry the chicken strips in batches for 4-5 minutes per side, until golden brown and crispy.
8. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
9. In a small bowl, whisk together the mayonnaise, sriracha sauce, honey, and soy sauce until smooth.
10. Toss the fried chicken strips in the sauce until evenly coated.
11. Warm the flour tortillas in a dry skillet over low heat for 30 seconds per side, or until pliable.
12. Place a tortilla flat and layer with shredded lettuce and shredded carrots.
13. Add a portion of the sauced chicken strips on top of the veggies.
14. Fold the sides of the tortilla inward, then roll tightly from the bottom to form a wrap.
15. Repeat with the remaining tortillas and ingredients.
16. Serve immediately, or wrap in foil to keep warm.
Make this wrap your own by adding a drizzle of extra sauce on top or serving it with a side of pickled veggies for extra tang. The contrast between the crunchy chicken and soft tortilla is irresistible, and the spicy-sweet sauce will have everyone asking for seconds. Try slicing it in half diagonally to show off those colorful layers!
Smoky Chipotle Fried Chicken Wrap
Whether you’re craving a handheld meal with bold flavors or need a satisfying lunch that comes together quickly, this smoky chipotle fried chicken wrap delivers on all fronts. We’ll build it step-by-step, starting with perfectly seasoned chicken and ending with a vibrant wrap that’s crispy, creamy, and packed with heat. Let’s get cooking!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips (I find thinner strips crisp up better)
– 1 cup buttermilk, for tenderizing—don’t skip this!
– 1 cup all-purpose flour
– 2 tbsp smoked paprika
– 1 tbsp chipotle powder (adjust if you’re sensitive to heat)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– Vegetable oil for frying, enough to fill a large skillet 1/2 inch deep (I use a neutral oil like canola)
– 4 large flour tortillas (10-inch size works best)
– 1 cup shredded iceberg lettuce, for crunch
– 1/2 cup diced tomatoes
– 1/2 cup sour cream, thinned with a splash of milk to drizzle easily
Instructions
1. Place the chicken strips in a bowl and pour the buttermilk over them, ensuring all pieces are coated. Let them soak for 15 minutes at room temperature—this tenderizes the chicken and helps the coating stick.
2. In a separate shallow dish, whisk together the flour, smoked paprika, chipotle powder, garlic powder, onion powder, salt, and black pepper until fully combined.
3. Remove one chicken strip from the buttermilk, letting excess drip off, and dredge it thoroughly in the flour mixture, pressing gently to adhere. Repeat with all strips, placing them on a plate. Tip: Work in batches to avoid clumping the flour.
4. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a thermometer, or until a pinch of flour sizzles immediately when dropped in.
5. Carefully add the coated chicken strips to the hot oil in a single layer, frying for 4-5 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the skillet—fry in batches if needed to maintain the oil temperature.
6. Transfer the fried chicken to a paper towel-lined plate to drain excess oil, letting it rest for 2 minutes.
7. Warm the flour tortillas in a dry skillet over medium heat for 20-30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 15 seconds.
8. Lay a tortilla flat and place 3-4 chicken strips in the center, topping with shredded lettuce, diced tomatoes, and a drizzle of thinned sour cream. Tip: Spread ingredients evenly to make rolling easier.
9. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling, securing with parchment paper or foil if desired.
10. Repeat with remaining tortillas and ingredients.
Finally, each bite offers a satisfying crunch from the well-seasoned chicken, balanced by the cool creaminess of the sour cream and fresh veggies. For a fun twist, slice the wraps in half diagonally and serve with extra chipotle sauce on the side—it’s perfect for a casual dinner or packed lunch.
Sweet Chili Fried Chicken Wrap
Venturing into the world of quick, flavorful lunches, this sweet chili fried chicken wrap combines crispy, savory chicken with a tangy-sweet sauce, all bundled in a soft tortilla for a handheld meal that’s both satisfying and easy to assemble. It’s perfect for a busy weeknight or a casual gathering, and I’ll walk you through each step to ensure success, even if you’re new to frying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (I find this size fries evenly and fits well in wraps)
– 1 cup all-purpose flour (for that classic crispy coating)
– 2 large eggs, beaten (room temp eggs help the coating adhere better, in my experience)
– 1 cup vegetable oil (my go-to for frying due to its high smoke point)
– 4 large flour tortillas (10-inch size works best for wrapping without tearing)
– 1/2 cup sweet chili sauce (store-bought is fine, but I love the balance of sweet and mild heat here)
– 1 cup shredded lettuce (for a fresh, crunchy contrast)
– 1/2 cup shredded cheddar cheese (adds a creamy, melty element)
Instructions
1. Place the chicken strips on a cutting board and pat them dry with paper towels to remove excess moisture, which helps the coating stick.
2. Set up a breading station with three shallow bowls: fill the first with flour, the second with beaten eggs, and the third with flour again.
3. Dredge each chicken strip in the first bowl of flour, shaking off any excess.
4. Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.
5. Coat the chicken again in the second bowl of flour, pressing gently to form an even layer.
6. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy—this prevents burning.
7. Carefully add the breaded chicken strips to the hot oil in a single layer, frying in batches to avoid overcrowding, which can lower the oil temperature and make the chicken soggy.
8. Fry the chicken for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
9. Transfer the fried chicken to a paper towel-lined plate to drain excess oil, letting it rest for 2 minutes to stay crispy.
10. Warm the tortillas in a dry skillet over low heat for about 30 seconds per side, just until pliable—this makes them easier to roll without cracking.
11. Lay a warmed tortilla flat and spread 2 tablespoons of sweet chili sauce evenly over the center.
12. Place 1/4 of the fried chicken strips on top of the sauce.
13. Top the chicken with 1/4 cup of shredded lettuce and 2 tablespoons of shredded cheddar cheese.
14. Fold the sides of the tortilla inward, then roll it tightly from the bottom to enclose the filling, securing with a toothpick if needed.
15. Repeat steps 11-14 with the remaining tortillas and ingredients.
The result is a wrap with a delightful crunch from the chicken, a burst of sweet and tangy flavor from the sauce, and a creamy, fresh finish from the cheese and lettuce. For a creative twist, serve it sliced in half with extra sweet chili sauce for dipping, or add sliced avocado for extra creaminess.
Mediterranean Fried Chicken Wrap
Crafting a Mediterranean Fried Chicken Wrap is easier than you might think—it’s a perfect weeknight dinner that combines crispy, flavorful chicken with fresh, vibrant toppings, all bundled in a soft tortilla. Follow along step-by-step, and you’ll have a delicious meal ready in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (I like to pat them dry first for better browning)
– 1 cup all-purpose flour (I keep mine in an airtight container to stay fresh)
– 2 large eggs, beaten (room temperature eggs blend more smoothly)
– 1 cup panko breadcrumbs (these give an extra-crunchy texture)
– 1/2 cup extra virgin olive oil (my go-to for frying—it adds a nice flavor)
– 4 large flour tortillas (warmed slightly for flexibility)
– 1 cup Greek yogurt (full-fat gives a creamier sauce)
– 1 lemon, juiced (freshly squeezed makes all the difference)
– 1 cucumber, thinly sliced (I prefer English cucumbers for fewer seeds)
– 1 cup cherry tomatoes, halved (they burst with sweetness)
– 1/2 cup crumbled feta cheese (salty and tangy—don’t skimp!)
– 1/4 cup fresh dill, chopped (adds a bright, herby note)
Instructions
1. Place the chicken strips on a paper towel and pat them dry thoroughly to remove excess moisture.
2. Set up a breading station with three shallow bowls: fill the first with flour, the second with beaten eggs, and the third with panko breadcrumbs.
3. Dredge each chicken strip in the flour, shaking off any excess.
4. Dip the floured chicken into the beaten eggs, coating it completely.
5. Press the chicken into the panko breadcrumbs, ensuring an even, thick coating on all sides.
6. Heat the extra virgin olive oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
7. Carefully add the breaded chicken strips to the hot oil in a single layer, frying for 4-5 minutes per side until golden brown and crispy.
8. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and stay crisp.
9. In a small bowl, whisk together the Greek yogurt and lemon juice until smooth to create a tangy sauce.
10. Warm the flour tortillas in a dry skillet over low heat for about 30 seconds per side to make them pliable.
11. Spread a generous spoonful of the yogurt sauce evenly over each warmed tortilla.
12. Layer the cucumber slices, halved cherry tomatoes, and crumbled feta cheese on top of the sauce.
13. Place 2-3 pieces of fried chicken in the center of each tortilla.
14. Sprinkle the chopped fresh dill over the chicken for an herby finish.
15. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
16. Cut each wrap in half diagonally for easier serving.
Here’s why this wrap shines: the crispy chicken contrasts beautifully with the cool, creamy yogurt and crunchy veggies, while the feta and dill add a Mediterranean zing. Try serving it with a side of lemon-dressed greens or tucking in some olives for an extra burst of flavor.
Cheesy Bacon Fried Chicken Wrap
Deliciously crispy fried chicken meets melty cheese and smoky bacon in this handheld wonder that’s perfect for busy weeknights or game-day gatherings. This cheesy bacon fried chicken wrap combines comforting flavors with simple techniques anyone can master, resulting in a satisfying meal that feels indulgent yet approachable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (I find thinner strips cook more evenly)
- 1 cup all-purpose flour (I always keep mine in an airtight container for freshness)
- 2 large eggs, beaten (room temperature eggs incorporate better with the flour)
- 1 cup panko breadcrumbs (these create an extra-crunchy coating that holds up well)
- 8 slices thick-cut bacon (the smoky flavor is essential here)
- 4 large flour tortillas (10-inch size works perfectly for wrapping)
- 1 cup shredded cheddar cheese (I prefer sharp cheddar for its bold flavor)
- 1/2 cup mayonnaise (this adds creaminess to balance the crunch)
- 2 tbsp vegetable oil for frying (with a high smoke point of 400°F)
- 1 tsp garlic powder (my secret flavor booster)
- 1 tsp paprika (adds beautiful color and mild warmth)
- 1/2 tsp black pepper (freshly ground makes all the difference)
Instructions
- Place bacon slices in a cold skillet and cook over medium heat for 8-10 minutes until crispy, flipping halfway through.
- Transfer cooked bacon to a paper towel-lined plate to drain excess grease, then crumble into small pieces.
- Combine flour, garlic powder, paprika, and black pepper in a shallow bowl, mixing thoroughly with a fork.
- Place beaten eggs in a second shallow bowl and panko breadcrumbs in a third bowl, creating a dredging station.
- Dip each chicken strip first in the seasoned flour, shaking off excess, then in the egg mixture, letting excess drip off.
- Coat each chicken strip thoroughly in panko breadcrumbs, pressing gently to ensure adherence.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, testing with a thermometer for accuracy.
- Carefully place breaded chicken strips in the hot oil, cooking for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a wire rack set over a baking sheet to maintain crispiness while you assemble wraps.
- Warm tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
- Spread 2 tablespoons of mayonnaise evenly over each warmed tortilla, leaving a 1-inch border around the edges.
- Arrange fried chicken strips down the center of each tortilla, dividing evenly among all four wraps.
- Sprinkle 1/4 cup shredded cheddar cheese over the chicken on each tortilla, followed by crumbled bacon pieces.
- Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you to enclose completely.
Fresh from assembly, these wraps offer a delightful contrast of textures—the shatteringly crisp chicken gives way to molten cheese and smoky bacon, all wrapped in a soft, slightly chewy tortilla. For a fun presentation, slice each wrap diagonally to reveal the colorful layers inside, or serve them whole with extra mayonnaise for dipping on the side.
Herb Crusted Fried Chicken Wrap
Many home cooks shy away from fried chicken, thinking it’s too fussy for a weeknight, but this herb-crusted version comes together in a wrap for a satisfying crunch without the mess. Mastering this recipe simply requires following each step with care, and you’ll have a restaurant-quality meal ready in under an hour. Let’s get started with the ingredients and method.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips—I find this size cooks evenly and fits perfectly in the wrap.
– 1 cup all-purpose flour, for that essential crispy coating.
– 2 large eggs, lightly beaten—I prefer room temperature eggs here as they blend more smoothly with the buttermilk.
– 1 cup buttermilk, which tenderizes the chicken beautifully; full-fat is my go-to for richness.
– 1 cup panko breadcrumbs, for extra crunch that holds up well.
– 2 tbsp dried Italian herb blend, my favorite mix for a fragrant crust.
– 1 tsp garlic powder, to add depth without burning.
– 1 tsp paprika, for a hint of smokiness and color.
– 1 tsp salt, to season throughout.
– 1/2 tsp black pepper, freshly ground if possible.
– 4 large flour tortillas (10-inch), warmed slightly for flexibility.
– 2 cups shredded lettuce, for a fresh contrast.
– 1 cup diced tomatoes, I like Roma tomatoes for their firm texture.
– 1/2 cup ranch dressing, homemade or store-bought works great.
– Vegetable oil, for frying—enough to fill a large skillet 1/2 inch deep.
Instructions
1. In a shallow bowl, combine the all-purpose flour, dried Italian herb blend, garlic powder, paprika, salt, and black pepper, whisking until evenly mixed.
2. Place the lightly beaten eggs and buttermilk in a separate shallow bowl, stirring to combine fully.
3. Add the panko breadcrumbs to a third shallow bowl, spreading them out for easy coating.
4. Pat the boneless, skinless chicken breast strips dry with paper towels to help the coating adhere better.
5. Dredge each chicken strip first in the flour mixture, shaking off any excess.
6. Dip the floured chicken strip into the egg-buttermilk mixture, allowing any excess to drip off.
7. Coat the chicken strip in the panko breadcrumbs, pressing gently to ensure an even layer.
8. Repeat steps 5-7 for all chicken strips, placing them on a wire rack to prevent sogginess.
9. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
10. Carefully add the coated chicken strips to the hot oil in a single layer, frying for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
11. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
12. Warm the large flour tortillas in a dry skillet over low heat for about 30 seconds per side to make them pliable.
13. Spread 2 tablespoons of ranch dressing evenly over the center of each warmed tortilla.
14. Layer 1/2 cup of shredded lettuce and 1/4 cup of diced tomatoes on top of the dressing.
15. Place 3-4 fried chicken strips over the vegetables on each tortilla.
16. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
17. Slice each wrap in half diagonally for easier serving.
Finally, this wrap delivers a delightful contrast with its crispy, herb-infused chicken against the cool, creamy ranch and fresh veggies. For a creative twist, try adding pickled jalapeños or swapping the ranch for a spicy aioli to kick up the flavor.
Tangy Coleslaw Fried Chicken Wrap
Brace yourself for a flavor explosion that combines crispy, juicy fried chicken with bright, tangy coleslaw, all wrapped up in a soft tortilla for the ultimate handheld meal. This Tangy Coleslaw Fried Chicken Wrap is surprisingly simple to make at home, turning a classic comfort food duo into a convenient, satisfying lunch or dinner. I’ll guide you through each step methodically, so even a beginner can achieve restaurant-quality results.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips (I find this thickness cooks evenly)
– 1 cup buttermilk, for tenderizing the chicken
– 1 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp paprika, for a hint of smokiness
– 1/2 tsp salt
– 1/4 tsp black pepper, freshly ground if possible
– 4 large flour tortillas (10-inch size)
– 2 cups pre-shredded coleslaw mix
– 1/2 cup mayonnaise, full-fat for best creaminess
– 2 tbsp apple cider vinegar, my go-to for tang
– 1 tbsp honey, to balance the acidity
– Vegetable oil, for frying (about 2 cups, enough for 1-inch depth in your pan)
Instructions
1. Place the chicken strips in a bowl and pour the buttermilk over them, ensuring all pieces are coated. Let them soak for 20 minutes at room temperature—this tenderizes the meat and helps the flour adhere better.
2. In a separate shallow dish, whisk together the flour, garlic powder, paprika, salt, and black pepper until well combined.
3. Remove one chicken strip from the buttermilk, letting excess drip off, and dredge it thoroughly in the flour mixture, pressing gently to coat. Repeat with all strips, placing them on a plate. Tip: Let the coated chicken rest for 5 minutes before frying to prevent the coating from falling off.
4. In a large skillet, heat 1 inch of vegetable oil over medium-high heat until it reaches 350°F on a thermometer. If you don’t have one, test by dropping a pinch of flour into the oil—it should sizzle immediately.
5. Carefully add 3-4 chicken strips to the hot oil without overcrowding. Fry for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F. Tip: Use tongs to flip the chicken halfway through for even cooking.
6. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and stay crispy. Repeat with remaining strips.
7. In a medium bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, and honey. Toss until the slaw is evenly coated. Tip: Make the slaw just before assembling to keep it crisp and fresh.
8. Warm the flour tortillas in a dry skillet over medium heat for 20-30 seconds per side, or until pliable.
9. Lay a tortilla flat and place 2-3 fried chicken strips in the center. Top with a generous scoop of the tangy coleslaw.
10. Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly to enclose. Repeat with remaining tortillas and filling.
Vividly crunchy from the golden chicken and refreshingly tangy from the slaw, this wrap offers a delightful contrast in every bite. Serve it immediately while warm, or pack it for a picnic—just wrap it in foil to hold its shape. For a fun twist, drizzle with a bit of hot sauce or add sliced avocado for extra creaminess.
Jalapeño Cheddar Fried Chicken Wrap
Let’s make a spicy, cheesy, and satisfying wrap that’s perfect for a quick lunch or casual dinner. This Jalapeño Cheddar Fried Chicken Wrap combines crispy, flavorful chicken with melty cheese and a kick of heat, all wrapped up in a soft tortilla for a handheld meal that’s sure to please. Follow these steps carefully for the best results.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips—I find this size cooks evenly and fits perfectly in the wrap.
– 1 cup all-purpose flour, for a light, crispy coating that holds up well.
– 2 large eggs, beaten—I prefer room temp eggs here to help the breading adhere better.
– 1 cup panko breadcrumbs, which give an extra crunch compared to regular breadcrumbs.
– 1 cup shredded sharp cheddar cheese, for that rich, melty flavor I love.
– 2 jalapeños, finely chopped—remove the seeds if you want less heat, but I keep them in for a spicier kick.
– 4 large flour tortillas (10-inch size), warmed slightly to make them more pliable.
– 1 cup vegetable oil, for frying—I use a neutral oil like this to avoid overpowering the other flavors.
– Salt and black pepper, to season the chicken and flour mixture for balanced taste.
Instructions
1. Season the chicken strips evenly with salt and black pepper on all sides.
2. Place the flour in a shallow dish and mix in a pinch of salt and pepper.
3. In a separate shallow dish, beat the eggs until smooth.
4. In another dish, combine the panko breadcrumbs, shredded cheddar cheese, and chopped jalapeños, mixing well.
5. Dredge each chicken strip in the flour, shaking off any excess.
6. Dip the floured chicken into the beaten eggs, coating it completely.
7. Press the chicken into the panko-cheddar-jalapeño mixture, ensuring it’s fully covered on all sides.
8. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy—this prevents burning.
9. Carefully place the breaded chicken strips into the hot oil, frying in batches to avoid overcrowding, which helps them cook evenly.
10. Fry the chicken for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
11. Remove the fried chicken from the oil and drain on a paper towel-lined plate to absorb excess grease.
12. Warm the flour tortillas in a dry skillet over low heat for about 30 seconds per side, or until soft and flexible.
13. Place a few strips of fried chicken in the center of each warmed tortilla.
14. Roll the tortilla tightly around the chicken, tucking in the sides as you go to secure the filling.
15. Serve the wraps immediately while the chicken is still hot and crispy.
Zesty and satisfying, this wrap offers a delightful crunch from the panko coating that contrasts beautifully with the soft tortilla and gooey cheddar. For a creative twist, try serving it with a side of cool ranch dressing or sliced avocado to balance the heat, making it a versatile meal that’s as fun to eat as it is to make.
Teriyaki Glazed Fried Chicken Wrap
Craving something crispy, savory, and handheld? This Teriyaki Glazed Fried Chicken Wrap is your answer, combining the crunch of perfectly fried chicken with a sweet-savory glaze, all bundled in a soft tortilla. Let’s walk through it step-by-step so you can create this restaurant-quality meal at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (I find this size fries evenly and fits the wrap perfectly)
– 1 cup all-purpose flour
– 2 large eggs, lightly beaten (room temp eggs here help the coating adhere better)
– 1 cup panko breadcrumbs
– 1 cup vegetable oil for frying (use a neutral oil with a high smoke point)
– 1/2 cup teriyaki sauce (I prefer a thick, bottled sauce for consistency)
– 1 tbsp honey
– 4 large flour tortillas (10-inch size works best)
– 1 cup shredded iceberg lettuce (it adds a nice crunch)
– 1/2 cup shredded carrots
– 2 green onions, thinly sliced
Instructions
1. Place the flour in a shallow bowl.
2. Place the beaten eggs in a second shallow bowl.
3. Place the panko breadcrumbs in a third shallow bowl.
4. Dredge each chicken strip in the flour, shaking off any excess.
5. Dip the floured chicken strip into the beaten eggs, coating it completely.
6. Press the egg-coated chicken strip into the panko breadcrumbs, ensuring an even layer adheres.
7. Repeat steps 4-6 for all chicken strips.
8. Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat to 350°F. Use a thermometer for accuracy.
9. Carefully place the breaded chicken strips into the hot oil without overcrowding the pan.
10. Fry the chicken for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
11. Transfer the fried chicken to a wire rack set over a baking sheet to drain and stay crispy.
12. In a small saucepan over low heat, combine the teriyaki sauce and honey, stirring until warm and slightly thickened, about 2 minutes.
13. Brush the warm teriyaki glaze generously over the fried chicken strips.
14. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
15. Place a warmed tortilla on a clean surface.
16. Arrange 1/4 of the shredded lettuce in the center of the tortilla.
17. Top the lettuce with 1/4 of the shredded carrots.
18. Place 3-4 glazed chicken strips on top of the carrots.
19. Sprinkle with sliced green onions.
20. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly to form a wrap.
21. Repeat steps 15-20 for the remaining wraps.
Perfectly crispy chicken coated in a sticky-sweet glaze meets the fresh crunch of veggies in every bite. The soft tortilla holds it all together for a mess-free, flavor-packed meal that’s ideal for lunch on the go or a casual dinner. Try serving it with a side of spicy mayo or extra teriyaki sauce for dipping.
Maple Dijon Fried Chicken Wrap
Now, let’s create a restaurant-worthy wrap that’s surprisingly simple to make at home. This Maple Dijon Fried Chicken Wrap combines sweet, savory, and crunchy elements into one handheld delight, perfect for a quick lunch or casual dinner. We’ll walk through each stage methodically, from marinating the chicken to assembling the final wrap.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips (I find this size cooks evenly and fits perfectly in wraps)
– 1/2 cup pure maple syrup, grade A for its balanced sweetness
– 1/4 cup Dijon mustard, the grainy kind adds wonderful texture
– 1 cup all-purpose flour, spooned and leveled for accuracy
– 1 tsp garlic powder, my secret for extra savory depth
– 1 tsp smoked paprika, which gives a subtle smoky hint
– 1/2 tsp black pepper, freshly ground if possible
– 1/2 tsp salt, I use kosher salt for better seasoning control
– 1 cup buttermilk, room temperature to help the coating adhere better
– 4 large flour tortillas (10-inch), warmed slightly for flexibility
– 2 cups vegetable oil for frying, heated to 350°F in a heavy-bottomed pot
– 2 cups shredded iceberg lettuce, crisped in ice water for extra crunch
– 1/2 cup mayonnaise, full-fat for creaminess
Instructions
1. In a medium bowl, whisk together 1/2 cup maple syrup and 1/4 cup Dijon mustard until fully combined.
2. Add 1.5 lbs chicken strips to the maple-Dijon mixture, ensuring each piece is coated, then cover and refrigerate for 10 minutes.
3. In a shallow dish, combine 1 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt, mixing thoroughly with a fork.
4. Pour 1 cup buttermilk into a separate shallow dish.
5. Remove chicken from marinade, letting excess drip off, then dip each strip first into the flour mixture, shaking off excess.
6. Dip the floured chicken into the buttermilk, coating completely, then return to the flour mixture for a second coating, pressing gently to adhere.
7. Heat 2 cups vegetable oil in a large, heavy pot over medium-high heat until it reaches 350°F on a deep-fry thermometer.
8. Carefully add coated chicken strips in batches, frying for 5-7 minutes until golden brown and internal temperature reaches 165°F.
9. Transfer fried chicken to a wire rack set over a baking sheet to drain and stay crisp.
10. Spread 2 tbsp mayonnaise evenly over each of the 4 warmed tortillas.
11. Top each tortilla with 1/2 cup shredded lettuce, arranging it in a line down the center.
12. Place 3-4 fried chicken strips on top of the lettuce on each tortilla.
13. Fold the bottom edge of each tortilla up over the filling, then roll tightly from one side to enclose.
14. Cut each wrap in half diagonally for easier serving.
Let the wraps rest for a minute before eating to allow the flavors to meld. The result is a delightful contrast: crispy, savory chicken with a hint of maple sweetness against the cool, crunchy lettuce, all wrapped in a soft tortilla. For a fun twist, try drizzling any leftover maple-Dijon marinade (heated to a boil first) over the chicken before wrapping, or serve with pickled vegetables on the side for added tang.
Cajun Spiced Fried Chicken Wrap
Perfect for a quick lunch or casual dinner, this Cajun Spiced Fried Chicken Wrap brings bold Southern flavors into an easy handheld meal. Let’s walk through each step together to ensure your chicken is crispy and your wrap stays fresh.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips—I find this size cooks evenly and fits perfectly in wraps.
– 1 cup buttermilk, which tenderizes the chicken beautifully; I always keep some in the fridge for recipes like this.
– 1 cup all-purpose flour, for that classic crispy coating.
– 2 tbsp Cajun seasoning, my favorite blend adds just the right kick without being overwhelming.
– 1 tsp garlic powder, because a little extra garlic never hurts.
– 1 tsp paprika, for a hint of smokiness and color.
– 1/2 tsp salt, to balance the spices.
– 1/4 tsp black pepper, freshly ground if possible.
– 4 large flour tortillas (10-inch), warmed slightly so they don’t tear when wrapping.
– 1 cup shredded lettuce, for a fresh crunch.
– 1/2 cup diced tomatoes, I like using Roma tomatoes for their firm texture.
– 1/4 cup ranch dressing, homemade or store-bought works great.
– Vegetable oil for frying, enough to fill a deep skillet 1 inch deep—I prefer a neutral oil with a high smoke point.
Instructions
1. Place the chicken strips in a bowl and pour the buttermilk over them, ensuring all pieces are coated. Let it marinate for 15 minutes at room temperature—this helps the flour stick better.
2. In a separate shallow dish, combine the all-purpose flour, Cajun seasoning, garlic powder, paprika, salt, and black pepper, mixing well with a fork to distribute the spices evenly.
3. Remove each chicken strip from the buttermilk, letting excess drip off, then dredge it in the flour mixture, pressing gently to coat all sides. Tip: Shake off any loose flour to prevent clumping in the oil.
4. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F on a kitchen thermometer; if you don’t have one, test by dropping a pinch of flour—it should sizzle immediately.
5. Carefully add the coated chicken strips to the hot oil in a single layer, frying for 4-5 minutes per side until golden brown and crispy. Tip: Avoid overcrowding the skillet to maintain the oil temperature.
6. Use tongs to transfer the fried chicken to a paper towel-lined plate to drain excess oil, letting it cool for 2-3 minutes.
7. Warm the flour tortillas in a dry skillet over low heat for 20-30 seconds per side, just until pliable—this prevents cracking when rolled.
8. Lay each tortilla flat and spread 1 tablespoon of ranch dressing evenly across the center.
9. Top with shredded lettuce, diced tomatoes, and 2-3 pieces of fried chicken per tortilla. Tip: Arrange the chicken in a line down the middle for easier wrapping.
10. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling, pressing gently to seal.
Mouthwatering and satisfying, this wrap offers a delightful contrast of crispy, spiced chicken against cool, creamy ranch and fresh veggies. Serve it immediately with extra Cajun seasoning on the side for those who love an extra kick, or slice it in half diagonally for a prettier presentation at gatherings.
Peanut Butter Fried Chicken Wrap
Kicking off our culinary adventure, let’s dive into a surprisingly delicious fusion dish that combines comfort food with a nutty twist. This Peanut Butter Fried Chicken Wrap is perfect for a quick lunch or casual dinner, and I’ll guide you through each step methodically to ensure success even if you’re new to the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (I find this size cooks evenly)
– 1 cup all-purpose flour
– 2 large eggs, lightly beaten (room temp eggs help the coating stick better)
– 1 cup panko breadcrumbs
– 1/2 cup creamy peanut butter, plus 2 tbsp for the sauce (I prefer a natural brand without added sugar)
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 cup vegetable oil for frying
– 4 large flour tortillas (10-inch size works best)
– 2 cups shredded lettuce
– 1 cup shredded carrots
Instructions
1. Place the chicken strips in a medium bowl and season evenly with garlic powder and black pepper.
2. Set up a breading station with three shallow dishes: fill the first with flour, the second with beaten eggs, and the third with panko breadcrumbs.
3. Dredge each chicken strip in flour, shaking off any excess. Tip: Use one hand for dry ingredients and the other for wet to keep your hands cleaner.
4. Dip the floured chicken into the beaten eggs, letting any excess drip off.
5. Press the chicken firmly into the panko breadcrumbs, coating all sides completely.
6. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a kitchen thermometer.
7. Carefully place breaded chicken strips in the hot oil without overcrowding, frying in batches if needed.
8. Fry for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. Tip: Don’t flip the chicken more than once to maintain a crisp crust.
9. Transfer fried chicken to a paper towel-lined plate to drain excess oil.
10. In a small bowl, whisk together 1/2 cup peanut butter, soy sauce, honey, and rice vinegar until smooth to create the sauce.
11. Warm tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable.
12. Spread 1/2 tablespoon of the remaining peanut butter onto the center of each tortilla.
13. Layer each tortilla with 1/2 cup shredded lettuce and 1/4 cup shredded carrots.
14. Place 3-4 fried chicken strips on top of the vegetables on each tortilla.
15. Drizzle 2 tablespoons of the peanut butter sauce over the chicken on each wrap.
16. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to form a wrap. Tip: Roll firmly but gently to avoid tearing the tortilla.
17. Slice each wrap in half diagonally before serving.
Vividly contrasting textures make this wrap a standout—the crunchy fried chicken plays beautifully against the creamy peanut butter sauce and fresh, crisp vegetables. For a creative twist, try adding pickled jalapeños for a spicy kick or swap the tortillas for lettuce leaves to make it low-carb. The savory-sweet sauce clings to every bite, creating a flavor profile that’s both familiar and excitingly new.
Zesty Lemon Pepper Fried Chicken Wrap
Ready to bring some zesty crunch to your lunch? This lemon pepper fried chicken wrap combines crispy, flavorful chicken with fresh, creamy elements for a satisfying handheld meal that’s perfect for busy days. Let’s walk through each step together to ensure your wrap turns out perfectly every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (I find this size cooks evenly and fits nicely in the wrap)
– 1 cup all-purpose flour, for that essential crispy coating
– 2 large eggs, lightly beaten (I prefer room temp eggs here—they blend more smoothly with the flour)
– 1 cup buttermilk, to tenderize the chicken and add a subtle tang
– 2 tbsp lemon pepper seasoning, my go-to for that bright, peppery kick
– 1 tsp garlic powder, for an extra layer of savory depth
– 1 tsp paprika, which adds a lovely color and mild smokiness
– 1/2 tsp salt, to balance all the flavors
– 4 large flour tortillas, warmed slightly so they’re pliable and won’t tear
– 1 cup shredded lettuce, for a fresh, crisp texture
– 1/2 cup diced tomatoes, I like using Roma tomatoes for their firmness
– 1/4 cup mayonnaise, to add creaminess—full-fat works best here
– 1 tbsp fresh lemon juice, squeezed right before using for maximum zest
– Vegetable oil for frying, enough to fill a deep skillet 1 inch deep (about 2 cups)
Instructions
1. In a medium bowl, whisk together the buttermilk, lemon pepper seasoning, garlic powder, paprika, and salt until fully combined.
2. Add the chicken strips to the buttermilk mixture, ensuring each piece is well-coated, and let it marinate at room temperature for 15 minutes to absorb the flavors.
3. While the chicken marinates, set up a dredging station: place the flour in one shallow dish and the beaten eggs in another.
4. Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F, using a kitchen thermometer for accuracy.
5. Remove a chicken strip from the marinade, letting excess drip off, then dip it into the flour, coating it evenly.
6. Dip the floured chicken strip into the beaten eggs, allowing any excess to drip back into the bowl.
7. Dredge the chicken strip in the flour again, pressing gently to adhere a second layer for extra crispiness.
8. Carefully place the coated chicken strip into the hot oil, repeating with remaining strips without overcrowding the skillet.
9. Fry the chicken for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
10. Transfer the fried chicken to a wire rack set over a baking sheet to drain and stay crispy, avoiding a paper towel that can make it soggy.
11. In a small bowl, mix the mayonnaise and fresh lemon juice until smooth to create a zesty sauce.
12. Warm the flour tortillas in a dry skillet over low heat for about 30 seconds per side, just until soft and pliable.
13. Spread about 1 tablespoon of the lemon mayo sauce evenly onto the center of each warmed tortilla.
14. Layer shredded lettuce and diced tomatoes over the sauce on each tortilla.
15. Place 2-3 pieces of fried chicken on top of the vegetables in each tortilla.
16. Fold the sides of the tortilla inward, then roll it tightly from the bottom to enclose the filling, securing it with parchment paper if needed for serving.
Savor the contrast of the crunchy, lemon-pepper-spiced chicken against the cool, creamy fillings in every bite. For a fun twist, slice the wraps in half diagonally to showcase the colorful layers, or pair them with a side of sweet potato fries for a complete meal that’s sure to impress.
Summary
Deliciously crispy wraps offer endless flavor possibilities for your meals. We hope these 20 recipes inspire you to get cooking! Try one, leave a comment with your favorite, and share your creations by pinning this article on Pinterest. Happy cooking!
