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Crispy Chicken Wrap with Avocado Sauce

A Crispy Chicken Wrap with Avocado Sauce cut in half, showing crispy chicken, lettuce, tomatoes, and a generous drizzle of green sauce.
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Make a satisfying wrap featuring crunchy coated chicken and a fresh, creamy avocado sauce. This recipe is simple to follow for a quick meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized 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 (or cooking spray for air frying)
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomato
  • For the Avocado Sauce:
  • 1 ripe avocado
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 2 tablespoons water (or more, for desired consistency)
  • Pinch of salt

Instructions

  1. Prepare the crispy chicken: Set up a dredging station with three shallow dishes. Place flour mixed with salt and pepper in the first dish. Place beaten eggs in the second. Mix panko breadcrumbs with paprika in the third dish.
  2. Dredge each chicken strip first in the flour mixture, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press the strip firmly into the panko mixture to coat completely.
  3. Cook the chicken: Heat about 1 inch of oil in a skillet over medium-high heat. Fry the chicken strips in batches until golden brown and cooked through, about 3-4 minutes per side. Alternatively, air fry at 400°F (200°C) for 10-12 minutes, turning halfway, until crispy. Drain cooked chicken on a paper towel-lined plate.
  4. Make the avocado sauce: Combine the avocado, Greek yogurt, lime juice, minced garlic, water, and salt in a food processor or blender. Blend until completely smooth, adding more water if needed to reach a drizzle consistency.
  5. Warm the tortillas: Heat the flour tortillas briefly in a dry skillet or microwave until soft and pliable.
  6. Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of avocado sauce down the center. Top with shredded lettuce, diced tomato, and a portion of the crispy chicken strips.
  7. Fold the wrap tightly and serve immediately.

Notes

  • For extra crispiness when baking or air frying, lightly spray the breaded chicken with cooking spray before cooking.
  • You can prepare the avocado sauce up to one day ahead and store it covered in the refrigerator.
  • Use large burrito-style tortillas to make folding easier.

Nutrition

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