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Crispy Chicken Wrap with Creamy Garlic Sauce

A halved Crispy Chicken Wrap showing crispy fried chicken, lettuce, tomatoes, cheese, and creamy garlic sauce inside a tortilla.
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Make a satisfying wrap featuring crunchy fried chicken strips smothered in a rich, homemade garlic sauce.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs, beaten
  • 1/2 cup milk
  • Vegetable oil, for frying
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup sliced tomato
  • 1/4 cup shredded cheddar cheese
  • For the Sauce: 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons water or milk (to thin)

Instructions

  1. Prepare the chicken: In one shallow dish, mix the flour, salt, pepper, paprika, and cayenne. In a second dish, whisk the eggs and milk.
  2. Dredge each chicken strip first in the flour mixture, shaking off excess. Dip into the egg mixture, then coat again thoroughly in the flour mixture. Press the coating onto the chicken.
  3. Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken strips in batches for 4-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove and drain on a wire rack or paper towels.
  4. Make the sauce: Combine the mayonnaise, minced garlic, lemon juice, and Dijon mustard in a small bowl. Whisk until smooth. Add water or milk slowly until you reach your desired creamy consistency.
  5. Warm the tortillas briefly in a dry skillet or microwave until pliable.
  6. Assemble the wraps: Lay a tortilla flat. Spread a generous amount of the creamy garlic sauce down the center. Layer with lettuce, tomato, cheese, and 3-4 crispy chicken strips.
  7. Fold the sides of the tortilla inward, then roll tightly from the bottom up to seal the wrap. Slice in half if desired and serve immediately.

Notes

  • For extra crispiness, you can air fry the coated chicken at 400°F (200°C) for 12-15 minutes, flipping halfway.
  • To prevent sogginess, place the lettuce directly on the tortilla before adding the sauce and chicken.
  • For a tangier sauce, substitute half the mayonnaise with plain Greek yogurt.

Nutrition

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