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Crispy Chicken Wrap Recipe - The Yummy Bowl

Crispy Chicken Wrap Recipe

Crispy Chicken coated in smoked paprika Crispy panko breadcrumbs, stuffed in a wrap with the most delicious fillings imaginable! A super tasty tortilla wrap recipe for your snack, meal prep, or healthy lunch.
5 from 1 vote
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course lunch, Main Course
Cuisine international
Servings 2 wraps
Calories 962 kcal

Ingredients
  

Crispy Chicken

  • 1 Chicken breast room temperature
  • 1/2 cup All-purpose flour gluten free if desired
  • ¾ cup panko breadcrumbs gluten free
  • 1 tsp smoked paprika
  • 1 egg beaten
  • 4-6 strips of bacon

Wraps

  • 2 Large Tortilla Wraps gluten free or corn
  • 2 tomatoes sliced
  • 1/2 red onion sliced, or white onion
  • 2 medium avocado mashed
  • 1 tsp garlic powder
  • a Handful of fresh parsley or sub cilantro
  • Salt and pepper to taste
  • Few leaves of Romaine lettuce or other leafy green lettuce
  • 2-4 Cheese slices Cheddar or Monterey
  • 2/3 cups Mozzarella cheese shredded
  • 2/3 tbsp Oil for cooking
  • 1 tbsp sour cream
  • 1 tbsp freshly squeezed lime or lemon juice

Instructions
 

Prep the 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 so the avocados won't brown. 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 7 pepper (Alternatively you can rub the chicken (cut in two lengthwise prior) with salt, pepper, and paprika beforehand for easier meal prep.)
  • Cut chicken breasts in two lengthwise. Place them on the 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.
  • Clean the pan/skillet with a paper towel and cook the bacon slices until crispy. Set aside on a plate lined with a paper towel to drain the excess fat.

Make the Wraps

  • Warm up tortillas wrapped in foil for few minutes in oven. (Careful not to overdue as they may become crunchy on the edges which will result in difficult rolling and wrapping).
  • Stack in the center of your tortilla wrap: half of the avocado crema mix, lettuce, tomatoes, onions, bacon, mozzarella cheese, chicken, and top with cheddar cheese slices.
  • Fold up the sides, then bottom, and start rolling up the wrap. You want a tightly rolled up wrap like in the picture below.
  • Transfer to a dry skillet/grill pan over medium heat and warm up the wraps just until the tortillas 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 a bit of lime or lemon juice, sour cream and sprinkle with parsley enjoy!!!

Notes

Cheese - add more cheddar cheese slices and mozzarella for extra cheesy flavor!
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