Make satisfying wraps featuring crunchy fried chicken pieces coated in a simple, tangy garlic yogurt sauce.
Author:Ahazzam
Prep Time:20 min
Cook Time:15 min
Total Time:35 min
Yield:4 servings
Category:Lunch
Method:Frying
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 large chicken breasts, cut into 1-inch 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
4 large flour tortillas
1 cup plain Greek yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup shredded lettuce
1/2 cup sliced tomato
1/4 cup thinly sliced red onion
Instructions
Prepare the chicken coating: Mix flour, salt, pepper, and paprika in a shallow dish. Whisk eggs in a second dish. Place panko breadcrumbs in a third dish.
Dredge each chicken strip first in the flour mixture, shaking off excess. Dip into the egg, then press firmly into the panko breadcrumbs to coat completely.
Heat about 1 inch of oil in a deep skillet to 350°F (175°C). Fry chicken in batches for 4-6 minutes, turning occasionally, until golden brown and cooked through. Remove and drain on paper towels.
Make the sauce: In a small bowl, combine Greek yogurt, minced garlic, lemon juice, and salt. Mix well.
Warm the tortillas briefly in a dry skillet or microwave until pliable.
Assemble the wraps: Lay a warm tortilla flat. Spread a layer of garlic yogurt sauce down the center. Top with crispy chicken strips, lettuce, tomato, and red onion.
Fold the sides of the tortilla inward, then roll tightly from the bottom up to secure the filling. Serve immediately.
Notes
For an air fryer method, spray coated chicken with cooking spray and cook at 400°F (200°C) for 12-15 minutes, flipping halfway.
You can prepare the garlic yogurt sauce up to one day ahead and store it covered in the refrigerator.
Use whole wheat or spinach tortillas for a different flavor profile.