Print

Crispy Chicken Wrap with Avocado Sauce

A halved Crispy Chicken Wrap with Avocado Sauce showing crispy chicken, lettuce, and tomato inside a toasted tortilla.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make satisfying wraps featuring crunchy, seasoned chicken strips and a fresh, creamy avocado sauce.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 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 sliced tomato
  • 1/4 cup grated cheddar cheese
  • For the Avocado Sauce:
  • 2 ripe avocados, mashed
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Instructions

  1. Prepare the chicken coating: Mix flour, salt, pepper, paprika, and garlic powder in a shallow dish. Place beaten eggs in a second dish, and panko breadcrumbs in a third dish.
  2. Dredge each chicken strip first in the flour mixture, shaking off excess. Dip into the egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  3. 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 165°F). Alternatively, air fry at 400°F for 12-15 minutes, flipping halfway. Drain on paper towels.
  4. Make the avocado sauce: Combine mashed avocado, Greek yogurt, lime juice, minced garlic, and salt in a bowl. Mix until smooth and creamy.
  5. Warm the tortillas: Heat tortillas briefly in a dry skillet or microwave until pliable.
  6. Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of avocado sauce down the center. Layer with lettuce, tomato slices, crispy chicken strips, and a sprinkle of cheese.
  7. Fold the wrap tightly by folding in the sides first, then rolling from the bottom up. Serve immediately.

Notes

  • For extra crispy chicken, chill the breaded strips for 15 minutes before frying.
  • You can substitute Greek yogurt in the sauce with sour cream or mayonnaise for a different texture.
  • Prepare the avocado sauce up to 2 hours ahead of time; cover tightly to prevent browning.

Nutrition

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