crispy chicken wrap
Crispy chicken wrap has homemade crispy chicken pieces, crunchy lettuce, quick pickled red onion, and a spicy honey mustard sauce. This recipe is dairy free with a gluten free option.
Looking for more chicken recipes? Try my pesto chicken flatbread, baked Hawaiian BBQ chicken with pineapple salsa, or one pot creamy lemon chicken orzo.
What You’ll Love About This Recipe
Ingredients
Here’s what I used to make these crispy chicken wraps:
- Boneless skinless chicken breasts
- Large egg
- Panko breadcrumbs
- Seasonings – kosher salt, garlic powder, onion powder, smoked paprika, black pepper.
- Avocado oil or olive oil spray
- Quick pickled red onion – white wine vinegar, organic cane sugar, kosher salt.
- Large flour tortillas
- Romaine lettuce – you can also use iceberg lettuce or even thinly sliced green cabbage. Anything crunchy is ideal.
- Spicy honey mustard
How to Make Crispy Chicken Wraps: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Make pickled onions. Add the sliced onions to a bowl or jar with white wine vinegar, water, organic cane sugar, and a pinch of kosher salt. Mix to combine and set aside.
- Set up dredging station. In one bowl, mix the panko bread crumbs and seasonings. In the other bowl, beat the egg. Dredge each piece of chicken first in the beaten egg then in the breadcrumb mixture. Transfer the coated chicken pieces to a plate in a single layer.
- Cook chicken. Arrange the breaded chicken pieces in a single layer in the tray. Spray the top of the pieces of chicken with avocado oil or olive oil. Cook for 9 minutes, flipping the chicken halfway through and spraying the tops of each piece with a little more oil. When done they’ll be golden brown and the internal temperature should be at least 165ºF.
- Repeat the process. Transfer the cooked pieces to a wire rack and continue until you’ve cooked all the chicken.
- Assemble. Smother honey mustard onto the center of each tortilla followed by chopped lettuce, crispy chicken tenders and quick pickled red onion. Add another drizzle of sauce. Using both hands, tuck in the sides, pull the bottom flap of the tortilla up over the filling and push it forward while tucking in the filling with your fingers. Cut in half and enjoy!
Helpful Tips
- Use kitchen tongs to turn the chicken over. It’s easier than using a spatula.
- Use a different sauce to easily switch up the flavor profile.
Quick Tip: If you’re super short on time, you can use a rotisserie chicken with extra crunchy vegetables.
Storage
Store leftover chicken, pickled red onion and sauce separately in an airtight container. If you try to store it pre-assembled, you’ll have a soggy wrap.
Reheat chicken in the air fryer, toaster oven, or skillet to re-crisp them back up.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this crispy chicken wrap recipe using what you already have? Here are some ideas…
- Add-ins – crispy bacon, bell pepper or any fresh veggies, tomato slices, etc.
- No white wine vinegar? – you can also use champagne vinegar or white vinegar.
- Make it gluten free – use gluten free bread crumbs, I love the brand Aleia’s and your favorite gluten free wraps.
- Use a different sauce – dill pickle ranch dressing, bang bang sauce, harissa tahini sauce, sauteed green onion pesto, dairy free buffalo sauce – I have a recipe here, etc.
Frequently Asked Questions
Can I still make this breaded chicken wrap if I don’t have an air fryer?
Yes, just shallow fry the breaded chicken in a large skillet with oil of choice in a single layer over medium heat until cooked through and golden brown on each side.
More Chicken Recipes
- 15 Minute Cranberry Pecan Chicken Salad
- Pesto Chicken Flatbread
- Baked Hawaiian BBQ Chicken With Pineapple Salsa
- One Pot Creamy Lemon Chicken Orzo
I hope you love this Crispy Chicken Wrap! If you make this recipe, please leave a comment & a star rating below. Thank you!
Crispy Chicken Wrap
Crispy chicken wrap has homemade crispy chicken pieces, crunchy lettuce, quick pickled red onion, and a spicy honey mustard sauce. This recipe is dairy free with a gluten free option.
Ingredients
Quick Pickled Red Onion
- ½ medium red onion thinly sliced, about 1 cup
- ¼ cup white wine vinegar
- ¼ cup water
- 1 teaspoon organic cane sugar
- pinch of salt
Crispy Chicken Bites
- 1.25 pounds boneless skinless chicken breasts cut into bite size pieces
- 1 large egg
- ¾ cup panko bread crumbs use GF if needed
- 1 teaspoon diamond crystal kosher salt use ½ teaspoon if using any other kind
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- olive oil or avocado oil spray
Wraps
- large tortillas
- spicy honey mustard or another sauce
- chopped romaine lettuce
Instructions
- Make pickled onions. Add the sliced onions to a bowl or jar with white wine vinegar, water, organic cane sugar, and a pinch of kosher salt. Mix to combine and set aside.
- Set up dredging station. In one bowl, mix the panko bread crumbs and seasonings. In the other bowl, beat the egg. Dredge each piece of chicken first in the beaten egg then in the breadcrumb mixture. Transfer the coated chicken pieces to a plate in a single layer.
Air Fryer
- Preheat the air fryer for 400ºF.
- Cook chicken. Arrange the breaded chicken pieces in a single layer in the tray. Spray the top of the pieces of chicken with avocado oil or olive oil. Cook for 9 minutes, flipping the chicken halfway through and spraying the tops of each piece with a little more oil. When done they'll be golden brown and the internal temperature should be at least 165ºF.
- Repeat the process. Transfer the cooked pieces to a wire rack and continue until you’ve cooked all the chicken.
Stove Top
- Heat a large skillet over medium with a avocado oil or olive oil covering the bottom. Once hot, add the breaded chicken pieces in a single layer. Cook on each side for a few minutes until golden brown and cooked through.
- Repeat the process. Transfer the cooked pieces to a wire rack and continue until you’ve cooked all the chicken.
Assemble
- Add fillings. Smother honey mustard onto the center of each tortilla followed by chopped lettuce, crispy chicken tenders and quick pickled red onion. Add another drizzle of sauce.
- Roll. Using both hands, tuck in the sides, pull the bottom flap of the tortilla up over the filling and push it forward while tucking in the filling with your fingers. Cut in half and enjoy!
Notes
See the blog post for helpful tips, storage, and recipe FAQs.