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Crispy Chicken Wrap with Creamy Avocado Sauce

A halved Crispy Chicken Wrap with Creamy Avocado Sauce drizzled over crispy chicken, lettuce, tomatoes, and red onion.
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Make homemade crispy chicken wraps filled with fresh ingredients and topped with a simple, creamy avocado sauce.

Ingredients

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  • 2 boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying (or cooking spray for air frying)
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomato
  • 1/4 cup thinly sliced red onion
  • 1 ripe avocado
  • 2 tablespoons lime juice
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon water
  • Pinch of salt

Instructions

  1. Prepare the chicken: Mix flour, salt, pepper, and paprika in one shallow dish. Place beaten eggs in a second dish. Place panko breadcrumbs in a third dish. Dredge each chicken strip first in the flour mixture, shaking off excess, then dip in the egg, and finally coat thoroughly in the panko.
  2. Cook the chicken: Heat about 1 inch of oil in a skillet over medium-high heat. Fry chicken strips for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Alternatively, air fry at 400°F for 10-12 minutes, flipping halfway. Drain cooked chicken on a paper towel-lined plate.
  3. Make the avocado sauce: Combine avocado, lime juice, Greek yogurt, water, and a pinch of salt in a food processor or blender. Blend until completely smooth and creamy. Add more water, one teaspoon at a time, if you prefer a thinner consistency.
  4. Warm the tortillas: Heat the flour tortillas briefly in a dry skillet or microwave until pliable.
  5. Assemble the wraps: Lay a warm tortilla flat. Spread a layer of the creamy avocado sauce down the center. Top with crispy chicken strips, shredded lettuce, diced tomato, and sliced red onion.
  6. Fold and serve: Fold in the sides of the tortilla, then roll tightly from the bottom up. Slice in half if desired and serve immediately.

Notes

  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs for the coating.
  • If you prefer baking the chicken instead of frying or air frying, bake at 425°F for 15-20 minutes until done.
  • Use whole wheat or spinach tortillas for a different flavor profile.

Nutrition

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