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Ultimate Crispy Air-Fried Chicken Wraps with Zesty Cilantro-Lime Avocado Crema

Two halves of a Crispy Chicken Wrap with Avocado Sauce, showing crispy chicken, lettuce, tomato, and red onion inside.
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Make crispy chicken wraps using an air fryer for the chicken. This recipe includes instructions for a bright, zesty cilantro-lime avocado crema to top the filling.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • Cooking spray (for air fryer)
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomato
  • 1/4 cup thinly sliced red onion
  • For the Avocado Crema: 1 ripe avocado
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons lime juice
  • 2 tablespoons water (or more, for thinning)
  • 1/4 teaspoon salt

Instructions

  1. Prepare the chicken: In a shallow dish, mix the flour, salt, pepper, paprika, and garlic powder. In a second dish, beat the eggs. In a third dish, place the panko breadcrumbs.
  2. Dredge each chicken strip first in the flour mixture, shaking off excess. Dip into the egg, letting excess drip off. Coat thoroughly in the panko breadcrumbs, pressing gently to adhere.
  3. Air Fry the chicken: Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray. Arrange the breaded chicken strips in a single layer without overcrowding. Spray the tops of the chicken lightly with cooking spray.
  4. Air fry for 10 to 12 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C). Set aside.
  5. Make the avocado crema: Combine the avocado, cilantro, lime juice, water, and salt in a food processor or blender. Blend until completely smooth, adding more water one teaspoon at a time if needed to reach a creamy, drizzle-able consistency.
  6. Assemble the wraps: Warm the tortillas briefly in a dry skillet or microwave until pliable.
  7. Place a portion of shredded lettuce down the center of each tortilla. Top with crispy chicken strips, diced tomato, and red onion.
  8. Drizzle generously with the cilantro-lime avocado crema. Fold the sides of the tortilla inward, then roll tightly from the bottom to create the wrap. Serve immediately.

Notes

  • For extra crispy chicken, chill the breaded strips for 15 minutes before air frying.
  • You can make the avocado crema up to 4 hours ahead of time; store it covered in the refrigerator.
  • Use pre-cooked rotisserie chicken if you skip the air frying step, but the texture will not be crispy.

Nutrition

Find it online: https://flavorzine.com/crispy-chicken-wrap-with-avocado-sauce/