Crispy Chicken Wrap – Looking for a delicious and easy lunch idea? This easy lunch wrap is just what you need! Packed with crispy breaded chicken, crunchy lettuce, fresh veggies, and creamy avocado crema, it’s a tasty meal that’s both satisfying and full of flavor.
I’ll show you how to make this simple yet flavorful wrap with easy step-by-step photos and a video to guide you through the process.
Crispy Chicken Wrap
They’re healthier, tastier, and a great way to get your crispy chicken fix. Plus, they pair perfectly with a side of coleslaw, sweet potato fries, or garlicky smashed potatoes for a complete meal!
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Video
Chicken recipes have become a staple in our household. You'll love these crispy chicken sandwich and ciabatta sandwich recipes too.
What Readers Say
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.
- Brandie, our reader
Ingredients in Chicken Wrap Recipe
- Tortillas - use either homemade, corn or flour tortillas.
- Panko bread crumbs - Panko breadcrumbs are the key to perfectly crisp chicken strips! While regular breadcrumbs will do the job, they won't deliver the same level of crunchiness.
- Red onion - a sweeter white salad onion can suffice, but it won't offer the tangy kick that red onion does. Please slice it thinly!
- Lettuce - crispy Romaine, Iceberg, or other leafy greens.
- Bacon - cooked to your liking! Bacon adds extra flavor and a crunch factor. Crispy fried onions from my green bean casserole are another favorite of mine!
- Skinless, boneless chicken - chicken breasts or chicken tenders. Pre-made chicken, rotisserie chicken, or yesterday's chicken dinner will work too.
- Creamy dressing - it is similar to my avocado crema + drizzle some more on top or dip your finished wraps into Caesar or ranch dressing. Yum!
- 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 Crispy Chicken Wraps
- Avocado crema. Mash 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 a chunkier guacamole instead.
- Slice chicken breasts lengthwise and lay them flat like a wooden cutting board. Cover with plastic wrap and pound on both sides.
- Prep dredging station and line up 3 bowls: flour, beaten egg, and Panko breadcrumbs mixed with paprika, salt, and black pepper.
- Coat each chicken piece in flour, egg, and breadcrumbs, ensuring thorough coating, especially at the last stage. Set aside.
- Bacon. Heat a medium to large skillet over high heat. Cook bacon to your preferred crispiness. Set aside.
- Cook the chicken. Use kitchen tongs to carefully place the breaded chicken in the same skillet with bacon fat. 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. Before adding the chicken to the wrap, slice it against the grain.
- Assemble the wrap. Spread about 2 heaping tablespoons of avocado crema in the center of each tortilla. Layer with lettuce, tomatoes, onions, bacon, mozzarella cheese, and chicken pieces onto the tortilla, and top with cheese slices. Leave a couple of inches free around the edges. You only need a small amount of filling, usually less than you think.
- How to fold a chicken wrap. 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.
- Transfer the fried chicken wraps to a dry skillet or grill pan over medium heat. Warm them until they become golden brown. I usually leave the wraps under a closed lid for about 3-5 minutes, flipping the sides as needed.
- SERVE! Remove the wraps from the pan, cut in half, and drizzle with lemon juice. Add sour cream, garnish with fresh herbs, and serve while warm. Serve with zucchini chips, french fries, sweet potato fritters or coleslaw.
How to Get Extra Crispy Breaded Chicken Wraps
For extra crispy chicken, follow these steps: dip in egg, coat with flour, and cover GENEROUSLY in panko breadcrumbs.
Fry in a pan until golden brown.
This combo ensures an extra crunchy texture. Fresh lettuce, crispy bacon, and onion add even more texture to your chicken wrap.
Tips For The Best Crispy Chicken
- When rolling the fried chicken 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 leaves instead of tortillas and stuff them with wrap ingredients. Like this idea? Check out my Low-Carb Lettuce Wraps.
- If using frozen chicken, just take care to thaw it completely before frying. Otherwise, you'll end up with oil splatters and burns.
- The cooking time for chicken in a crispy chicken wrap can vary depending on the method used. On average, you should cook the chicken for about 4-5 minutes per side until it is crispy and cooked through.
- The best way to cook chicken for a wrap is to either fry or bake it until it is fully cooked. You can also use pre-made chicken or leftover chicken breasts if you have them on hand.
- Other sauces - try Honey Mustard Sauce, Sweet Chili Mayo, Homemade Buffalo Sauce (also try my Baked Buffalo Chicken Tostada), or BBQ sauce.
What Kind of Tortilla Should I Use?
Go for a larger tortilla (preferably burrito size), and don't go overboard with the filling (see step-by-step photos).
Whole wheat, low-carb, spinach herb, or plain flour wraps are all great choices!
How To Get A Tight Wrap?
It's all about the right filling amount and folding technique.
Follow my easy step-by-step guide on how to fold a chicken wrap in the photos below. Or watch the recipe video in this post!
How Do I Ensure The Chicken in My Crispy Chicken Wrap is Cooked Thoroughly?
Cooking the chicken in your crispy chicken wrap until it reaches an internal temperature of 165°F (74°C) is essential to ensuring it is cooked thoroughly.
This ensures that the chicken is safe to eat and eliminates any risk of foodborne illnesses.
Storing Leftovers
Assemble the chicken snack wraps you plan to eat right away. Keep the leftover ingredients separate until ready to enjoy.
Once you assemble the wraps, eat them immediately as the tortillas become soggy quickly.
Any leftover refrigerated chicken wraps are safe to consume for up to 2 days. Wrap them in foil or tightly cover with cling film.
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Recipe Card
Quick Crispy Chicken Wrap Recipe (With Video and Photos!)
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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
- 1-2 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
- Mash avocados until smooth with a few chunks left. Drizzle lime or lemon juice to prevent browning.2 medium avocado
- Add sour cream, parsley, salt & pepper, garlic powder. Mix to combine, and set aside.1 pinch fine sea salt or kosher salt, 1 tablespoon sour cream, ¼ teaspoon black pepper, 1 teaspoon garlic powder
- Line up 3 bowls: flour, beaten egg, and breadcrumbs mixed with paprika, salt, and black pepper.½ cup flour, ¾ cup panko breadcrumbs, 1 teaspoon smoked paprika, 1 medium egg, 1 pinch fine sea salt or kosher salt, ¼ teaspoon 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.¾ cup panko breadcrumbs, 1 medium chicken breast
- Heat a medium to large skillet over high heat. Cook bacon to your preferred crispiness. Set aside. Use kitchen tongs to carefully place the breaded chicken in the same skillet with bacon fat. Add more cooking oil if necessary.1-2 tablespoon olive oil
- Cook on high for 3-4 minutes per side or until golden brown, crispy, and cooked through the center. Set aside on a plate with paper towels to drain. Before adding to the wrap slice it against the grain. To assemble the wraps, spread about 2 heaping tablespoons of avocado crema in the center of each tortilla.2 burrito size tortillas, 2 medium avocado
- Layer with salad, tomatoes, onions, bacon, mozzarella cheese, add the chicken, and top with 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.4 strips bacon, 2 medium tomatoes, ½ red onion, 2-3 leaves Romaine lettuce, ⅔ cups mozzarella cheese, 2-4 slices Cheddar cheese
- 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.1 tablespoon freshly squeezed lime or lemon juice
- Add sour cream, garnish with fresh herbs, and serve while warm. Enjoy your crispy chicken wraps for a quick lunch or dinner.
VIDEO
NOTES
- This recipe makes 2 burrito-sized wraps, which are huge enough to serve 3-4 people with a side of choice.
- Chicken - choose between medium chicken breasts or chicken tenders. For a quick lunch, use any leftover cooked or rotisserie chicken instead.
- Flour - use all purpose or any good gluten-free blend such as Bob's Red Mill or King Arthur Measure to Measure.
- Make it Low-Carb and Healthy! Skip the tortillas, throw all the filling ingredients in a bowl over some lettuce, and make a crispy chicken salad.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Chicken Wrap: FAQs
To achieve crispy and cooked chicken strips for your wrap, coat the chicken with a mixture of breadcrumbs (or panko), flour, eggs, and seasoning.
Fry the strips until they sizzle and turn golden brown on each side. Drain them on a wire rack or paper towels and use them in your wrap for that satisfying crunch.
It may be due to the chicken not being coated thoroughly at each step.
The reason for chicken being chewy and crunchy is that you've probably overcooked your chicken.
About 682 kcal.
Let the chicken thaw first, this recipe requires freshly cooked or leftover chicken.
Absolutely! Leftover chicken can be a great addition to your wrap, adding extra flavor and convenience.
Simply shred or slice the leftover chicken and incorporate it into your wrap along with other fresh ingredients for a delicious meal.
Add avocado, cheddar cheese, pickles, and a drizzle of bbq sauce for an extra tasty chicken wrap.
Danny K.
just tried making the crispy chicken layer, turned out SO good. didn't know making something this tasty was this easy. Thanks for the recipe, gotta show this off to my friends!
Julia
Hi Danny, glad you liked it, thank you for the comment!
Alex J
Fabulous flavor! Super easy to make!
Karla G
The avocado spread sounds delicious! Could I make it in advance and, if so, how long would it keep in the refrigerator? Thanks!
Jenny C.
Karla G, in my experience, avocado spread can last in the fridge for about 2 days if you place plastic wrap directly on the surface to prevent browning. Lemon juice also helps!
Julia
Hi Karla, you can sprinkle some lemon or lime juice on top and be sure to check out my tips https://theyummybowl.com/how-long-does-guacamole-last-in-the-fridge/
Samuel T.
loved the section on storing leftovers! always struggle with that and hate wasting food. awesome tips, Julia!
Julia
thank you Samuel!
Bill Jankins
Great walk-through on the quick chicken wrap recipe. Made this for lunch today and loved how the crispy chicken layer turned out. I threw in some extra spices in there for a kick. Anyone looking at this, don't skip the avocado spread, pulls everything together beautifully.
Sue K
Family LOVED this. I used leftover fried chicken and let the people who "don't like sauce" used sliced avocado. A keeper!
Julia
thank you so much Sue, this wrap is not the same without the sauce!
Sarah E.
Hey Julia, thanks for the quick chicken wrap recipe! Looks super easy and delicious. Quick question - can I use Greek yogurt instead of mayo for the avocado spread? Looking for a healthier twist. Thanks!
Julia
yes you could but it is nit the same as creamy avocado!
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!
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!
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!
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
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!
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!
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.