Crispy Chicken Wrap recipe is loaded with crunchy lettuce, vegetables, breaded chicken, crispy bacon, and avocado crema. A super tasty tortilla wrap recipe for your snack, meal prep, or a healthy lunch.
Learn how to make a good Crispy Chicken Wrap with some serious crunchy layers, veggies, and ultra-creamy avocado sauce. This is the ultimate chicken winner dinner.
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Why It's Yummy
- Crispy Chicken Wraps are the kid's favorite meal idea! They pack everything they love in one big tortilla wrap. Crunchy lettuce, crispy chicken, melty cheese, and salty bacon.
- It is the ultimate comfort food for easy dinner, summer food, quick lunches.
- Love wraps and sandwiches? Try these next: Crispy Chicken Ciabatta Sandwich and Chicken Crunchwrap Supreme.
Ingredients
- Tortillas - either homemade, corn tortillas or any other type of flour tortilla. If you are gluten free sensitive, check the package for appropriate Gluten Free labeling. I used large, burrito-sized gluten-free tortillas (In Europe Old El Paso brand sells gluten-free tortillas and they are amazing and don't break like other brands!).
- Panko breadcrumbs - this is the most important part when making a Breaded Chicken to achieve that extra crispiness. Check the package for the gluten-free label.
- Red onion - adds another crispy layer and sharp flavor. Red onion is meant to be used in it's raw form in cold dishes or wraps. A sweeter white salad onion could work but won't give that zing that red onion has.
- Lettuce - fresh crispy Romaine, Iceberg lettuce, or other favorite leafy and crunchy lettuce.
- Bacon - cooked until crispy because we like extra crispiness in our chicken wraps! Choose a thicker-cut bacon for an even more crunchy texture.
- Chicken - choose between medium chicken breasts or chicken tenders. I like to cook the chicken on medium-high for 3-4 minutes in spices and panko crumbs which always results in a perfectly crispy chicken on the outside and tender on the inside. I do get it, sometimes we don't have time at all, in this case any precooked chicken, rotisserie chicken or leftover chicken will work. In this case, just skip the breading part.
- Avocado Creamy dressing - this is so easy to whip up and it makes a great creamy sauce base that complements the salty bacon and chicken flavor. For a quicker solution, a store bought avocado crema or smooth guacamole is a great alternative. Don't skip the avocado, as this what makes this wrap extra special and balances the textures and flavors.
- Fresh herbs - if you're not a fan of parsley, ditch it entirely and use green onions, chives or cilantro instead. Dried cilantro or parsley can be used as well.
- Cheese - shredded Cheddar Cheese, Mozzarella, Provolone, Monterey Jack are all good melting cheese varieties.
- For an ultimate comfort food treat, make these Homemade Tater Tots or Homemade Parmesan Truffle Fries to serve with the chicken wrap!
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Instructions
Step 1. Make the Avocado Sauce!
Make the sauce by mashing the avocados in a bowl until smooth (I like to leave a few chunks here and there) and drizzle with lime or lemon juice to prevent avocados from browning.
Add sour cream, parsley, salt & pepper, garlic powder. Mix to combine, and set aside. You can also use simple 3 ingredients Guacamole here.
Step 2. Crispy Chicken layer.
Line up 3 bowls: First with flour, the second with beaten egg, and the final with Panko breadcrumbs mixed with paprika, salt, and black pepper.
Cut chicken breasts in two lengthwise. Place them on an even surface such as a wooden cutting board. Cover with plastic wrap and pound on both sides.
One by one coat in the flour, then egg, then breadcrumbs, ensuring you fully coat at each stage (especially the last).
Step 3. Cook the Chicken and Bacon.
Cook the bacon in a large skillet until crispy. Set aside on a plate lined with a paper towel.
Wipe down the excess fat and using kitchen tongs carefully place the breaded chicken in the skillet.
Cook the chicken over medium-high heat for 3-4 minutes on both sides. Cook until the chicken turns golden brown, crispy, and cooked through the center.
Set aside on a plate with a paper towel.
Step 4. Assemble The Crispy Chicken Wraps.
Spread the avocado crema in the center of each tortilla (about 2 heaping tablespoons).
Follow with lettuce, tomatoes, onions, bacon, mozzarella cheese, chicken, and top with cheddar cheese slices. Leave a couple of inches free on all sides.
Note. 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 and the filling peeking through.
Holding the sides folded, bring up the bottom flap over the filling and keep rolling until the filling is tightly secured and nothing comes out.
You want a tightly rolled-up wrap like in the pictures below.
Step 5. Warm up the wraps and serve!
Transfer the chicken wraps to a dry skillet/grill pan over medium (or medium-low) heat and warm up the wraps just 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 pan and cut in half. Drizzle the wraps with lemon juice, sour cream, garnish with fresh herbs and serve while warm.
Serving Suggestions
These wraps are quite filling but in case you want some side dish ideas, I'd love if you try one of my recipes below.
The best sides to go with chicken wraps are french fries, pasta salads, potato salads, coleslaw, vegetable salads.
Additional toppings for the Crispy Chicken Wrap.
- Crispy Fried Onions – Onion slices coated in flour and shallow fried or dried crispy onions (store bought) for extra crunch.
- Blue Cheese
- Jalapenos
- Feta Cheese
- Like it hot? Top these wraps with my Homemade Buffalo Sauce!
Tips
- When rolling the wraps do not use too much avocado crema as it may result in the soggy wrap and it will fall apart (if you manage to roll it up).
- Generally, wraps are not the best candidates for meal prep or freezing. The tortillas become soggy after thawing and from the filling.
- 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.
- Make chicken lettuce wraps. Instead of tortillas, use a large iceberg or romaine lettuce leaves and stuff with the wrap ingredients. Like this idea? I think you'd love my Low Carb Lettuce Wraps With Chicken too.
- Double Up! Make a double batch of avocado crema to top the wraps later or use as a dipping sauce.
- Ready to try something different next time? Honey Mustard Sauce, Sweet Chili Mayo, Homemade Buffalo Sauce, or simple BBQ Sauce are all my favorites to use in chicken wraps.
- Leftovers? Gather some crunchy lettuce, the filling ingredients, and make a fresh salad the next day! Drizzle your chicken salad with avocado crema and top with a dollop of sour cream. Delicious.
Storing, Freezing and Reheating Instructions
Sad to say but these wraps are not good for meal prep or freezing.
Tortillas may become soggy after thawing. The lettuce, tomatoes will become too watery and the overall flavor will taste off and not fresh at all.
The best solution for meal prep is to cook the chicken, bacon beforehand.
Gather all the ingredients, and make the sauce. Keep all the ingredients separately closed in an airtight container for 1-2 days until ready to use.
Although tomatoes and avocado crema may not taste fresh on the day if made 1-2 days in advance. Make them fresh!
Variations and Add Ons
There are plenty of other options to choose from instead of crispy chicken, here are more easy ones for you:
- Slow Cooker Pulled Beef or Steak
- Leftovers from Barbecue Slow Cooker Pork Ribs
- Spicy Ground Beef
- Shrimps. This Shrimp Scampi recipe leftovers make an excellent wrap filling.
- Crispy chicken makes an excellent add on for Lemon kale Caesar Salad.
- Make it vegetarian/vegan. For non meat protein sources, try adding a combination of 2-3 of the following: grains, beans, legume, tofu. Some vegetables are also high in protein and would taste good in wraps. Choose anything from the following: spinach, sweet potatoes, sweet corn, green peas, portobello mushrooms, soybean sprouts, asparagus.
FAQ
Chicken wraps are considered a healthy meal. But it depends on what ingredients go inside and how is the chicken cooked. For a healthy chicken wrap. use baked or boiled chicken (not deep-fried or pan-fried), omit the cheese or use a low-calorie cheese, use wholewheat or corn tortillas or wrap the filling in a large iceberg or romaine lettuce leaves.
You will soon become a master in rolling chicken wraps as it is easier than it looks. In the center of the tortilla wrap, stack the ingredients in a single strip. Don't overstuff it as it will be impossible to wrap and the tortilla will easily break. Start rolling. Fold up the sides towards the center but leave a couple of inches apart. Then holding the sides folded, fold the bottom flap over the filling, and continue rolling until the filling is tightly secured. You want a tightly rolled-up wrap that will hold up the filling and not break.
A great-tasting chicken wrap should always contain the following ingredients: cooked or deep-fried chicken, crunchy lettuce, bacon, cheese, vegetables, and a drizzle of ranch dressing or similar creamy sauce.
I hope you'll enjoy this delicious Crispy Chicken Wraps recipe. Please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Easy Chicken Recipes
- Crispy Chicken Parmesan Recipe
- Chicken Crunchwrap Supreme
- Creamy Chicken With Spinach, Bacon And Sundried Tomatoes
- Mediterranean Style Chicken Thighs
- Healthy White Bean Chicken Chili
- Easy Taco Dinner Party Board (with 2 different taco recipes)
For more easy gluten-free Chicken recipes please go to this category over here.
Crispy Chicken Wrap Recipe
INGREDIENTS
Crispy Chicken Layer
- 1 large Chicken breast room temperature
- ½ cup flour any good all purpose gluten free flour blend if desired
- ¾ cup panko breadcrumbs gluten free
- 1 teaspoon smoked paprika
- 1 medium egg beaten
- 4-6 strips bacon thick cut is preferred
For The Wraps
- 2 burrito size tortillas gluten free 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 Monterey, Provolone
- ⅔ cups Mozzarella cheese shredded
- ⅔ tablespoon Oil for cooking
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 salt or to taste
- 1 tablespoon sour cream
- ¼ teaspoon black pepper
INSTRUCTIONS
Avocado Sauce
- Make the sauce by mashing the avocados in a bowl until smooth (I like to leave few chunks here and there) and drizzle with lime or lemon juice to prevent avocados from browning.
- Add sour cream, parsley, salt & pepper, garlic powder. Mix to combine, and set aside.
For Crispy Chicken
- Line up 3 bowls: First with flour, the second with beaten egg, and the final with Panko breadcrumbs mixed with paprika, salt, and black pepper.
- Cut chicken breasts in two lengthwise. Place them on an even surface such as a wooden cutting board. Cover with plastic wrap and pound on both sides.
- One by one coat in the flour, then egg, then breadcrumbs, ensuring you fully coat at each stage (especially the last).
- Heat up cooking oil in a skillet over high heat. Use tongs to carefully place the breaded chicken onto the pan. 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.
- One by one coat in the flour, then egg, then breadcrumbs, ensuring you fully coat at each stage (especially the last).
- Cook the bacon in a large skillet until crispy. Set aside on a plate lined with a paper towel.
- Wipe down the excess fat and using kitchen tongs carefully place the breaded chicken in the skillet.
- Cook the chicken over medium-high heat for 3-4 minutes on both sides. Cook until the chicken turns golden brown, crispy, and cooked through the center. Set aside on a plate with a paper towel.
Assemble The Wraps
- Spread the avocado crema in the center of each tortilla (about 2 heaping tablespoons).
- Follow with lettuce, tomatoes, onions, bacon, mozzarella cheese, chicken, and top with cheddar cheese slices. Leave a couple of inches free on all sides. Note. 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 and the filling peeking through.
- Holding the sides folded, bring up the bottom flap over the filling and keep rolling until the filling is tightly secured and nothing comes out. You want a tightly rolled-up wrap like in the pictures below.
- Transfer the chicken wraps to a dry skillet/grill pan over medium (or medium-low) heat and warm up the wraps just 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 pan and cut in half. Drizzle the wraps with lemon juice, 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.
This is the best crispy chicken i have tried in a wrap! And so easy to make and gluten free!
Thank you so much!
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!
Thank you so much Sandra, s glad you liked this!
What an amazing wrap. My kids would love this, so I am adding it to my meal plan.
Thank you so much Dannii!
This is one of my favorite chicken wrap recipes - it's one to make over and over again. Simply delicious.
Absolutely 100% agree with you, it's a keeper! Thank you Mairead
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
What a great idea! Thank you Tavo!
You got my attention at crispy chicken! This was a wonderful recipe and super quick to make!
Thank you so much Jess! Glad you liked it!