Print

Crispy Chicken Wrap with Honey Garlic Sauce

Two halves of a Crispy Chicken Wrap with Honey Garlic Sauce, showing crispy chicken, bacon, lettuce, tomato, and cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make chicken wraps featuring extra crispy chicken coated in a sweet and savory honey garlic glaze, assembled with fresh vegetables.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into 1-inch 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 1/2 cups panko breadcrumbs
  • Vegetable oil, for frying (or cooking spray for air fryer)
  • 4 large flour tortillas
  • 1 cup shredded iceberg lettuce
  • 1/2 cup sliced tomato
  • 1/4 cup thinly sliced red onion
  • 1/2 cup shredded Monterey Jack cheese
  • For the Sauce: 1/4 cup honey
  • For the Sauce: 2 tablespoons soy sauce
  • For the Sauce: 1 tablespoon rice vinegar
  • For the Sauce: 2 cloves garlic, minced
  • For the Sauce: 1 teaspoon grated fresh ginger
  • For the Sauce: 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Prepare the chicken breading station: Place flour, salt, pepper, paprika, and garlic powder in a shallow dish. In a second dish, place the beaten eggs. In a third dish, place the panko breadcrumbs.
  2. Dredge each chicken strip first in the flour mixture, shaking off excess. Dip completely in the egg wash. Press firmly into the panko breadcrumbs to coat thoroughly. Repeat the egg dip and panko coating for a double crust (this increases crispiness).
  3. Cook the chicken: Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken strips in batches for 4 to 6 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove and drain on a wire rack. (Alternatively, air fry at 400°F (200°C) for 12-15 minutes, flipping halfway).
  4. Make the honey garlic sauce: Combine honey, soy sauce, rice vinegar, minced garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry. Cook for 1 minute, stirring constantly, until the sauce thickens into a glaze. Remove from heat.
  5. Glaze the chicken: Toss the hot, crispy chicken strips in the honey garlic sauce until evenly coated.
  6. Assemble the wraps: Warm the tortillas briefly in a dry skillet or microwave. Layer lettuce, tomato, cheese, and the glazed crispy chicken down the center of each tortilla.
  7. Fold the wrap tightly by folding in the sides first, then rolling from the bottom up. Serve immediately.

Notes

  • For extra crispiness, chill the breaded chicken for 15 minutes before frying.
  • To prevent the wrap from becoming soggy, place the lettuce and tomato directly on the tortilla before adding the sauced chicken.
  • If you prefer a spicier sauce, add 1/2 teaspoon of red pepper flakes to the sauce mixture while simmering.

Nutrition

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