Free Shipping from 149,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 149,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Budget recipe: Crispy chicken wraps

Budget recipe: Crispy chicken wraps

Name: Budget recipe: Crispy chicken wraps
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 chicken breasts (approx. 400 g); 4 large tortillas; 75 g flour; 2 eggs, beaten; 100 g breadcrumbs; 1 tsp paprika powder; 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 100 ml sunflower oil; 75 g mayonnaise; 1 tbsp sriracha; 1 tbsp lime juice; 0.5 tsp garlic powder (for the sauce); 100 g iceberg lettuce, in strips; 2 tomatoes, sliced; 0.5 red onion, in thin rings

Budget Quick Chicken Wrap Weeknight Crispy

Crispy chicken wraps prove that great food doesn't need a big budget. Chicken breast, a crunchy breadcrumb coating and a few fresh veggies are all you need. Fry the chicken in a skillet until golden and crispy, roll it in a soft tortilla and serve it on your nicest plates for a meal that looks instantly festive. Ready in under 30 minutes and guaranteed to please.

x_ckl_recipe_markerBudget recipe: Crispy chicken wraps Crispy chicken wraps are quick to make, inexpensive and taste like they came from a takeaway. Perfect for weeknight dinners or a relaxed lunch with everyone at the table. How to make crispy chicken wraps? Main course American 4 servings 15 min 21 min

Cut the chicken breasts into long strips about 2 cm wide. This helps them cook quickly and evenly.
Prepare three deep plates: one with flour mixed with salt, pepper and paprika, one with the beaten eggs and one with the breadcrumbs. Dredge each chicken piece first in the flour, then in the egg and finally in the breadcrumbs. Press the breadcrumbs lightly so they adhere well.
Heat the sunflower oil in a frying pan over medium heat. The oil is hot enough when a little breadcrumb sizzles immediately. Fry the chicken strips in batches, 3 minutes per side, until golden brown and crispy. Don’t fry too many strips at once, as that cools the oil too much and makes the chicken soggy instead of crispy. Drain briefly on paper towels to remove excess fat.
While the chicken is cooking, make the sauce: mix the mayonnaise with sriracha, a splash of lime juice and the garlic powder in a bowl. Taste and add more sriracha if you like it spicier.
Warm the tortillas briefly in a dry frying pan, about 30 seconds per side. This makes them more pliable and prevents them from tearing when you roll them.
Distribute the iceberg lettuce, tomato slices and red onion over the tortillas. Place the crispy chicken strips on top and spoon a generous dollop of sauce over them.
Roll the wrap tightly: fold the bottom up first, then fold the sides in and roll firmly closed. Cut it diagonally in half and serve immediately, since the chicken is at its crispiest right after frying.

Budget Quick Chicken Wrap Weeknight Crispy 2 chicken breasts (approx. 400 g) 4 large tortillas 75 g flour 2 eggs, beaten 100 g breadcrumbs 1 tsp paprika powder 0.5 tsp garlic powder 1 tsp salt 0.5 tsp black pepper 100 ml sunflower oil 75 g mayonnaise 1 tbsp sriracha 1 tbsp lime juice 0.5 tsp garlic powder (for the sauce) 100 g iceberg lettuce, in strips 2 tomatoes, sliced 0.5 red onion, in thin rings Frying pan Three deep plates or bowls Mixing bowl Paper towels Sharp knife Cutting board Spatula Plates plates Frying Pan frying-pan Chopping Board chopping-board Knives knives Cookinglife Dinner Plates Sabi Green ø 26 cm - 6 pieces Cookinglife Dinerbord Arcoroc Evolutions Pizzas Plates Black - ø 32 cm - 6 pieces Arcoroc Pizzabord Cosy & Trendy Deep Plates / Pasta Bowls - Quintana Amber ø 23 cm / H 4.3 cm - 4 Pieces Cosy & Trendy Diep bord Quick stir-fry with chicken and cashew nuts foodies-quick-stir-fry-with-chicken-and-cashew-nuts Spicy chicken with cashew nuts and bok choy foodies-spicy-chicken-with-cashew-nuts-and-bok-choy Spicy Thai basil chicken wok foodies-spicy-thai-basil-chicken-wok Sticky teriyaki rice with chicken and sesame foodies-sticky-teriyaki-rice-with-chicken-and-sesame

Recipe

Budget recipe: Crispy chicken wraps

Crispy chicken wraps are quick to make, inexpensive and taste like they came from a takeaway. Perfect for weeknight dinners or a relaxed lunch with everyone at the table.

Course	Main course
Kitchen	American
Servings	4 servings

Preparation time

Preparation time	15 min
Total	21 min

Equipment

Frying pan
Three deep plates or bowls
Mixing bowl
Paper towels
Sharp knife
Cutting board
Spatula

Ingredients

2 chicken breasts (approx. 400 g)
4 large tortillas
75 g flour
2 eggs, beaten
100 g breadcrumbs
1 tsp paprika powder
0.5 tsp garlic powder
1 tsp salt
0.5 tsp black pepper
100 ml sunflower oil
75 g mayonnaise
1 tbsp sriracha
1 tbsp lime juice
0.5 tsp garlic powder (for the sauce)
100 g iceberg lettuce, in strips
2 tomatoes, sliced
0.5 red onion, in thin rings

How to make crispy chicken wraps?

Cut the chicken breasts into long strips about 2 cm wide. This helps them cook quickly and evenly.
Prepare three deep plates: one with flour mixed with salt, pepper and paprika, one with the beaten eggs and one with the breadcrumbs. Dredge each chicken piece first in the flour, then in the egg and finally in the breadcrumbs. Press the breadcrumbs lightly so they adhere well.
Heat the sunflower oil in a frying pan over medium heat. The oil is hot enough when a little breadcrumb sizzles immediately. Fry the chicken strips in batches, 3 minutes per side, until golden brown and crispy. Don’t fry too many strips at once, as that cools the oil too much and makes the chicken soggy instead of crispy. Drain briefly on paper towels to remove excess fat.
While the chicken is cooking, make the sauce: mix the mayonnaise with sriracha, a splash of lime juice and the garlic powder in a bowl. Taste and add more sriracha if you like it spicier.
Warm the tortillas briefly in a dry frying pan, about 30 seconds per side. This makes them more pliable and prevents them from tearing when you roll them.
Distribute the iceberg lettuce, tomato slices and red onion over the tortillas. Place the crispy chicken strips on top and spoon a generous dollop of sauce over them.
Roll the wrap tightly: fold the bottom up first, then fold the sides in and roll firmly closed. Cut it diagonally in half and serve immediately, since the chicken is at its crispiest right after frying.

Cooking mode Prevents your screen from going to sleep

The key to truly crispy chicken is the oil at the right temperature. Too cool and the chicken soaks up the oil; too hot and the breadcrumbs burn before the chicken is cooked. Use medium heat and never fry too many strips at once, as that cools the oil too quickly. After frying, always let the strips drain briefly on paper towels. This keeps them crispy and less greasy. Add the salt to the flour, not directly to the chicken, so the chicken doesn’t lose moisture during breading and the crumbs adhere better.

You can also fry the chicken in bite-sized pieces for an easier-to-eat wrap. No sriracha at home? Regular chili sauce or a spoonful of sambal works well too. For a lighter version, bake the breaded chicken in the oven at 200°C (400°F) for 20 minutes, turning halfway. If you want to store the wraps for the next day, keep the chicken and vegetables separate in the fridge and assemble the wrap just before eating. That keeps the chicken crisp longer and prevents the tortilla from getting soggy.

Related products

Cookinglife Dinner Plates Sabi Green ø 26 cm - 6 pieces

Arcoroc Evolutions Pizzas Plates Black - ø 32 cm - 6 pieces

In stock

~~€59,99~~ €44,99

-25%

Cosy & Trendy Deep Plates / Pasta Bowls - Quintana Amber ø 23 cm / H 4.3 cm - 4 Pieces

Related categories

Plates

Frying Pan

Chopping Board

Knives

Related recipes

Quick stir-fry with chicken and cashew nuts

Crispy vegetables, tender chicken and roasted cashew nuts in a savory sauce. This is the weekday meal you need.

View post

Spicy chicken with cashew nuts and bok choy

Juicy chicken, crunchy cashew nuts and tender bok choy in a flavourful soy sauce with ginger and garlic. This dish comes together in no time and everyone will want seconds.

View post

Spicy Thai basil chicken wok

This Thai basil chicken is on the table in 20 minutes and tastes like you spent hours in the kitchen. Spicy, aromatic and perfect for weeknights.

View post

Sticky teriyaki rice with chicken and sesame

Juicy pieces of chicken in a homemade teriyaki sauce, served on velvety soft white rice. This dish is quick, flavorful and perfect for weeknights.

View post

Apple soufflé bun

A bun filled with a warm, airy apple soufflé filling and a crunchy coating. Surprisingly simple and guaranteed to be a conversation starter at the table.

View post