Crispy Chicken Wrap recipe is loaded with crunchy lettuce, vegetables, pan fried breaded chicken, crispy bacon, and avocado crema. A super tasty tortilla wrap recipe for your snack, meal prep, or a healthy lunch.
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This recipe was fast, delicious, and healthy!! We swapped out the Ranch for a Buffalo wing sauce for a kick ! Definitely a new favorite in our Home. Brandy, Pinterest
Ingredients
- Tortillas - either homemade, corn tortillas or flour tortilla.
- Panko bread crumbs - for that perfect crispy exterior.
- Red onion - a sweeter white salad onion can work, but it won't provide the zing that red onion does.
- Lettuce - crispy Romaine, Iceberg lettuce, or other leafy greens.
- Bacon - cooked to your liking!
- Chicken - chicken breasts or chicken tenders. Precooked chicken, rotisserie chicken, or leftover chicken dinner will work too.
- Creamy dressing - similar to my avocado crema.
- Fresh herbs - if you're not a fan of parsley, ditch it entirely and use green onions, chives, or cilantro instead.
- Cheese - shredded Cheddar Cheese, Mozzarella, Provolone, and Monterey Jack.
How To Make A Chicken Wrap
STEP 1: 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.
Or use guacamole instead.
STEP 2: Line up 3 bowls: flour, beaten egg, and Panko breadcrumbs mixed with paprika, salt, and black pepper.
STEP 3: 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.
STEP 4: Coat each chicken piece in flour, then egg, and finally breadcrumbs, ensuring thorough coating, especially at the last stage.
STEP 5: Heat a medium to large skillet over high heat.
Cook bacon to your preferred crispiness. Set aside.
STEP 6: 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.
STEP 7: 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.
You only need a small amount of filling, usually less than you think.
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.
STEP 8: 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.
SERVE! 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.
Serve with zucchini chips, french fries, or coleslaw.
Tips
- When rolling the wraps, avoid using too much avocado crema to prevent a soggy wrap that may fall apart during rolling.
- Low carb option -
- Use large iceberg or romaine lettuce leaves instead of tortillas and stuff with wrap ingredients. Like this idea? Check out my Low Carb Lettuce Wraps With Chicken.
- Other sauces - try Honey Mustard Sauce, Sweet Chili Mayo, Homemade Buffalo Sauce, or BBQ sauce.
Storing Leftovers
It is best to keep the ingredients separately as the tortillas will become soggy quickly. Store the wraps for up to 2 days in the fridge, in foil or tightly wrapped in cling film.
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Recipe
Crispy Chicken Wrap Recipe
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
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Ravanna
This is the best crispy chicken i have tried in a wrap! And so easy to make and gluten free!
Julia
Thank you so much!
Cameron
You're cooking the chicken in a pan without oil? Am I reading that correctly.
Julia | The Yummy Bowl
Cameron, depending on bacon used you may not need any additional oil and you cook the chicken in the bacon fat. I've added more clear instructions to the recipe card.
Sandra
Made a double batch of everything and used leftovers the next day in salad with butter lettuce, cherry tomatoes, and some ranch dressing. This is a keeper!
Julia | The Yummy Bowl
Thank you so much Sandra, s glad you liked this!
Dannii
What an amazing wrap. My kids would love this, so I am adding it to my meal plan.
Julia | The Yummy Bowl
Thank you so much Dannii!
Mairead
This is one of my favorite chicken wrap recipes - it's one to make over and over again. Simply delicious.
Julia | The Yummy Bowl
Absolutely 100% agree with you, it's a keeper! Thank you Mairead
Tavo
I made this recipe last week and today I am making a batch. I think is super for meal prep, and having an easy lunch during weekdays. Thanks
Julia | The Yummy Bowl
What a great idea! Thank you Tavo!
Jess
You got my attention at crispy chicken! This was a wonderful recipe and super quick to make!
Julia | The Yummy Bowl
Thank you so much Jess! Glad you liked it!
Nancy
Left out the onions and cheddar cheese. Used spinach tortillas for the wrap. Very good.
Julia | The Yummy Bowl
thank you for sharing your tips!