Crispy Chicken Wraps

 

 

 

 

 

 

 

 

 

 

 

 

Perfect for a quick lunch or dinner that the whole family will enjoy. Use homemade crunchy chicken tenders or store-bought breaded chicken for an even quicker meal! 

Crispy Chicken Wraps 

1 package of chicken breast tenders or use frozen

½ cup all-purpose flour

¾ cup panko breadcrumbs

1 medium egg, beaten

1 tablespoon butter

2 tablespoons olive oil

 

For The Wraps

 

I package burrito size tortillas (10 inch), flour or corn

2 medium tomatoes, sliced

2-3 leaves Romaine lettuce, or other leafy green lettuce

Ranch dressing

 

 

 

 

 

 

 

 

 

 

 

Prep your dredging station and line up with three bowls. One bowl of flour with salt and pepper, one for panko, and one for beaten egg. Coat each chicken piece in flour, egg, and breadcrumbs, ensuring thorough coating, especially at the last stage. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry the chicken. Use kitchen tongs to carefully place the breaded chicken in the same skillet with melted butter and olive oil. Add more cooking oil if necessary. Cook on medium high for 3-4 minutes on both sides or until golden brown, crispy, and cooked through the center (165 degrees). Set aside on a plate with a paper towel. 

 

 

 

 

 

 

 

 

 

 

 

  

Spread about 2 tablespoons of ranch dressing in the center of each tortilla. Layer with lettuce and tomatoes.  If you are adding bacon and cheese now is the time to add. Leave a couple of inches free around the edges. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, fold the chicken wrap. Fold in the sides almost to the middle, leaving a couple of inches free with the filling peeking through. Holding the sides folded, bring up the bottom flap over the filling and roll tightly to secure the wrap.

Cut the wrap in half and serve.  YUM!

 NOTE:  If you want to warm the wrap before serving, transfer them to a dry skillet and warm them over low to medium heat until golden. I usually leave the wraps in the skillet with a lid for about 3-5 minutes, flipping the sides as needed.

 

Ingredients

 

Tortilla: use your favorite to make this wrap.

Lettuce leaves: Romaine or iceberg

Tomato: a ripe beef steak tomato works well.

Ranch dressing: Or use Caesar dressing

Chicken:  Boneless, skinless chicken breast tenders

Panko: Panko breadcrumbs for perfectly crisp chicken.

Add bacon cooked to your liking! Bacon adds extra flavor and a crunch factor

Also cheese if you like: I like Monterey Jack

 

 Storing Leftovers

Assemble the chicken snack wraps you plan to eat right away. Keep the leftover ingredients separate until ready to enjoy.

Once you assemble the wraps, eat them immediately as the tortillas become soggy quickly.

Any leftover refrigerated chicken wraps are safe to consume for up to 2 days. Wrap them in foil or tightly cover with plastic wrap.

 

 

 

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