This crispy chicken wrap recipe has become one of my family's most-requested meals. It's quick enough for busy weeknights, easy enough for lunch, and always disappears fast! If you love simple meals with plenty of flavor and a satisfying crunch, you're going to want to add this one to your regular rotation.

Crispy Chicken Wrap stacked on top of each other

I'll walk you through every step with helpful photos and a video, so you can make perfect crispy wraps every time.

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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

Key Ingredients

Tortillas - I usually use large flour tortillas because they're easy to roll and get beautifully golden and crispy. Corn tortillas work too, but they're more likely to crack when folded. If you have a favorite homemade tortilla recipe, this is a great place to use it!
Panko breadcrumbs - This is my secret to extra crispy chicken. Regular breadcrumbs work in a pinch, but panko creates that light, crunchy coating that makes these wraps so good.
Bacon - Cook it just the way you like it! I usually go for crispy bacon because it adds the best crunch. If I have leftover crispy fried onions in the pantry (like the ones I use for my green bean casserole), I'll sometimes toss those in instead.
Chicken - I usually make these with chicken breasts or chicken tenders, but this recipe is also perfect for using up leftovers (however, in this case, you'll have to omit the breading).

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 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.

Julia's Tips

Don't overdo the sauce - It's tempting to pile on the avocado crema (I know!), but using too much can make the wraps soggy and harder to roll. I like serving extra on the side for dipping instead.
Switch up the sauce - The avocado crema is my favorite, but these wraps are also delicious with honey mustard, sweet chili mayo, buffalo sauce, BBQ sauce, ranch, or Caesar dressing. It's an easy way to change up the flavors without changing the recipe.
Make them extra crispy - After rolling the wraps, toast them in a skillet or air fryer for a few minutes until the tortillas are golden and crispy. It's my favorite way to serve them!
Add your favorite toppings - Don't be afraid to make these wraps your own. Sliced jalapeños, pickled onions, shredded cheese, avocado, or even crispy fried onions all taste amazing.

Can I Make These Ahead of Time?

I've tested these wraps both fresh and as leftovers, and fresh wins every time. Once they're refrigerated, that crispy golden tortilla softens, and you lose the crunchy texture that makes these wraps so delicious.

My favorite way to prep ahead is to cook the chicken and chop all the fillings in advance. When you're ready to eat, simply assemble the wraps and crisp them in the pan or air fryer for a few minutes. Trust me-it's worth the extra step!

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.

Check more tips: How To Meal Prep Wraps Without Becoming Soggy

More Sandwich Recipes

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Crispy Chicken Wrap Recipe - The Yummy Bowl

Julia

Quick Crispy Chicken Wrap Recipe (With Video and Photos!)

5 from 32 votes

Crispy Chicken Wrap recipe is loaded with crunchy lettuce, vegetables, breaded tender chicken, crispy bacon, and avocado crema. A super tasty tortilla wrap recipe for your snack, meal prep, or a healthy lunch.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 7

Total Time 17

Servings: 2 servings

Course: lunch, Main Course

Cuisine: international

Calories: 1316

Ingredients Method Nutrition Video Notes

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

Method

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.

Nutrition

Calories: 1316kcalCarbohydrates: 82gProtein: 65gFat: 84gSaturated Fat: 27gPolyunsaturated Fat: 9gMonounsaturated Fat: 35gTrans Fat: 0.1gCholesterol: 246mgSodium: 1389mgPotassium: 2063mgFiber: 19gSugar: 8gVitamin A: 4808IUVitamin C: 44mgCalcium: 308mgIron: 4mg

Video

Notes

This recipe makes 2 burrito-sized wraps, which you can serve for 2 as a proper meal (with or without simple salad or chips) or as 4 smaller servings.
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.