Description
This crispy chicken wrap combines crunchy fried chicken, fresh vegetables, and a creamy homemade sauce wrapped in a warm tortilla for an easy and satisfying meal.
Ingredients
Scale
- 4 large flour tortillas (10-inch)
- 2 cups shredded iceberg lettuce or mixed salad greens
- 1 cup diced tomatoes
- 1 cup sliced cucumbers
- 1 cup shredded cheese
- 1.1 lb boneless skinless chicken breast
- 1 1/4 cups plain Greek yogurt
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon mixed pepper blend
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons milk
- 1 tablespoon lemon juice
Instructions
- Slice the chicken breast into thin strips.
- Mix Greek yogurt, egg, salt, and black pepper in a bowl and coat the chicken.
- Marinate the chicken for at least 20 minutes.
- Combine all breading ingredients in a separate bowl.
- Heat oil in a skillet and dredge chicken in seasoned flour.
- Fry chicken until golden and cooked through, about 4 to 5 minutes per side.
- Whisk together mayonnaise, sour cream, milk, lemon juice, salt, and pepper.
- Warm tortillas slightly.
- Assemble wraps with sauce, vegetables, cheese, and crispy chicken.
- Roll tightly and serve immediately.
Notes
- Chicken can be baked at 400°F for 20 to 25 minutes or air-fried for a lighter option.
- Swap sour cream with plain yogurt for a tangier sauce.
- Store cooked chicken in the refrigerator for up to 3 days and assemble wraps fresh.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg