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Crispy Chicken Wrap with Avocado Sauce

Cross-section of a Crispy Chicken Wrap with avocado sauce drizzled over golden fried chicken pieces and lettuce.
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A recipe for wraps featuring crunchy fried chicken strips and a fresh, creamy avocado sauce.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Vegetable oil for frying
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup sliced tomato
  • For the Avocado Sauce:
  • 1 ripe avocado
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 2 tablespoons water (or more for thinning)
  • Pinch of salt

Instructions

  1. Prepare the chicken: Set up three shallow dishes. Place flour, salt, pepper, and paprika in the first. Beat eggs in the second. Place panko breadcrumbs in the third.
  2. Dredge the chicken strips first in the flour mixture, shaking off excess. Dip into the egg, letting excess drip off. Coat thoroughly in the panko breadcrumbs, pressing gently to adhere.
  3. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350 degrees F.
  4. Fry the chicken in batches for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature of 165 degrees F). Remove chicken and place on a wire rack or paper towel-lined plate to drain excess oil.
  5. Make the avocado sauce: Combine avocado, Greek yogurt, lime juice, garlic, water, and salt in a food processor or blender. Blend until completely smooth. Add more water if you need a thinner consistency.
  6. Assemble the wraps: Warm the tortillas briefly in a dry skillet or microwave until pliable.
  7. Place a layer of lettuce and tomato on each tortilla. Top with several strips of crispy chicken.
  8. Drizzle generously with the avocado sauce.
  9. Fold the sides of the tortilla inward, then roll tightly from the bottom up to close the wrap. Serve immediately.

Notes

  • For a less oily option, you can air fry the breaded chicken at 400 degrees F for 12 to 15 minutes, flipping halfway through.
  • You can prepare the avocado sauce up to one day ahead; store it covered in the refrigerator.
  • Make the chicken ahead of time and reheat it briefly in an oven or air fryer to restore crispness before assembling the wraps.

Nutrition

Find it online: https://hungryhearld.com/crispy-chicken-wrap-with-avocado-sauce/