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This crispy chicken wrap is a flavor explosion for your mouth. The chicken is baked, not fried. The whole family will love this. The chicken is cooked perfectly, juicy and full of crunchy flavor.
Table of contents
Why Make This Crispy Chicken Wrap
Well, for starters, this crispy chicken wrap is healthier than the usual.
- The chicken is baked and not fried, there is no oil needed to cook the chicken. It’s a simple, flavorful breading that sticks so nicely to the chicken breast.
- This recipe comes together quickly and it’s very easy to follow.
- The entire family will love this for lunch or for dinner.
- Change up the flavors with different sauce combos like Spicy Honey Mustard, Creamy Pesto Dressing, Chili Onion Crunch,
Ingredients Needed
- Wraps. I like to use burrito size tortillas for this recipe. There are so many options for wraps. You can use a whole grain wrap, spinach wrap or a plain tortilla. All are a great choice, but choose wisely because this part it important.
- Chicken Breasts. Boneless, skinless chicken breasts are best. You will only need 1 -1.5 pounds depending on how many you are feeding. I like to use high quality chicken breast for this recipe.
- Egg. This is used for the “egg wash” to help get the breadcrumbs to stick to the chicken well.
- Mayo. This adds flavor and helps to keep the chicken crispy while still juicy in the middle. Trust me on this one! I like to use Dukes mayo but any mayo of choice will work.
- Seasoning. Salt, pepper, garlic powder for flavor.
Toppings Needed For Crispy Chicken Wraps
- Lettuce. This is optional but I like to add it to the wrap for color and ruff-age.
- Cheese. You can use any cheese of choice. Shredded or sliced cheese is fine. I like to use sharp cheddar for these.
- Tomato. This is optional but I love the flavor the tomato brings to the wrap.
- Additional/Optional add ins. Red onion, cilantro, avocado, buffalo sauce, Sriracha, mustard, dijon and more.
Recipe Variations
Meat. You can skip the crispy chicken and just use baked or rotisserie chicken for this recipe.
Wrap. Large burrito sized tortillas work best. You can use spinach, whole grain or keto wraps as well.
Veggies. Use spinach instead of lettuce. Add avocado to this recipe. You can easily sub the tomato or use onions and pickles if you would like.
Panko Bread Crumbs. These are the best for the recipe because they crisp up so well, but you can also sub saltine crackers in place. Just crush them up well.
Make It Healthier. Mayo. You can skip the mayo to cut out calories for this recipe, but the mayo adds lots of flavor so it might be just slightly different. Skip the cheese as well to make this healthier and cut 50-100 calories.
How To Make This Recipe
Let’s prepare the chicken batter! This offers a ton of flavor and makes the chicken taste like it’s deep fried without all the calories.
Step One. Set oven to 425º. Prepare the crispy chicken for the wraps. Place the egg, mayo, salt, garlic powder, and pepper in a medium bowl and whisk until smooth; set aside. Get a baking sheet out and place a wire rack/cooling rack on it. This is the trick to getting the chicken perfectly crispy and cooked. You can also air fry the chicken on 375º for 15-18 minutes.
Step Two. Mix panko and seasoning together. Add it to a skillet and toast on medium/low heat, stirring often. Only toast until the panko darkens a bit in color, about 5 minutes. Take it off the heat and set aside.
Step Three. Working with one chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.
Step Four. Drudge the chicken in the egg/mayo wash and then coat both sides with the panko crumb (I just coat the chicken in the skillet I used to taste the panko). Place the coated breasts on the wire rack thats on the baking sheet (see photo). Bake in the oven for 17-20 minutes or until internal temp is 165º
Step Five. Once chicken is cooked, let it rest for a few minutes before slicing up. Slice up lettuce, tomato and get the mayo mixture and cheese ready.
Assembling The Wraps
Step Six. Assemble the wrap. Place all toppings and chicken into the center of the wrap, try not to overfill. Drizzle sauce of choice over the ingredients. Fold the wrap up like you would a burrito, both ends tucked in and then rolled horizontally.
Step Seven. Add the wrap to an oiled skillet pan on medium/high heat. Place the wrap with the folded side down first to seal it. Let it cooked untouched for about 4 minutes each side. Once it is browned and crispy, remove from heat and let it cool for a minute. Then eat and enjoy.
Recipe Tips
- Don’t overcook the chicken. Be sure to use a thermometer to check that the internal temp is at 165º.
- Be sure to use a mallet or rolling pin to tenderize the chicken. This breaks down the fibers in the chicken breasts giving it a super juicy texture.
- Dress these wraps with your favorite sauce. I highly recommend my Spicy Honey Mustard or Lemon Herb Tahini Dressing.
Recipe FAQ’s
You can meal prep this meal! Make everything ahead of time, just leave the lettuce and dressing/sauce off until the day of enjoying.
Make these dairy free by simply skipping the cheese!
The secret to crispy baked chicken is to bake it on the wire rack, it creates heat and air on both sides of the chicken giving it a nice crisp.
Recipe Pairings
Carbs. I like to serve my wraps with potato chips or my crispy homemade fries.
Veggies. Roasted veggies like broccoli, Honey Roasted Carrots and Parsnips or Zucchini Fries would be great with this.
Salads. You can also pair it with a crunchy salad like my Kale Caesar salad. Greek Cucumber Salad or Simple Greens Salad all pair wonderfully.
Other Delicious Chicken Recipes To Enjoy
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Crispy Chicken Wrap
Equipment
- Cooking Sheet
- metal wire rack
- mixing bowls
Ingredients
- 1 lb chicken breast
- 1 egg
- 1 tbsp mayo, *see notes
- 1½ cup panko breadcrumbs, *see notes
- ¼ tsp salt
- ½ tsp garlic powder
- ¼ tsp ground pepper
- ½ cup chopped lettuce
- 1 chopped tomato
- ¼ cup cheese
- 4 tbsp sauce of choice, *see notes
- 4 tortillas/wraps
Instructions
- Set oven to 425º. Prepare the crispy chicken for the wraps. Place the egg, mayo, salt, garlic powder, and pepper in a medium bowl and whisk until smooth; set aside. Get a baking sheet out and place a wire rack/cooling rack on it. This is the trick to getting the chicken perfectly crispy and cooked.
- Mix panko and seasoning together. Add it to a skillet and toast on medium/low heat, stirring often. Only toast until the panko browns a bit in color, about 4 minutes. Take it off the heat and set aside.
- Slice the breasts in half. Place the breasts inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Set the tenderized chicken breasts aside.
- In a large bowl, whisk may and egg together to make an egg wash for the chicken. Place the skillet with the panko and seasonings nearby.
- Drudge the chicken breasts in the egg/mayo wash and then coat both sides with the panko crumb (I just coat the chicken in the skillet I used to taste the panko). For The Oven: Place the coated breasts on the wire rack thats on the baking sheet (see photo). Bake in the oven for 17-20 minutes or until internal temp is 165º.
- If air frying: cook on 375º for 15-18 minutes.
- Once chicken is cooked, let it rest for a few minutes before slicing up. Slice up lettuce, tomato and get sauce of choice and cheese ready.
- Assemble the wrap. Place everything into the center of the wrap, try not to overfill. Drizzle sauce of choice over the ingredients. Fold the wrap up like you would a burrito, both ends tucked in and then rolled horizontally. Or fold it in on the bottom and roll up.
- Optional; Add the wrap to an oiled skillet pan on medium/high heat. Place the wrap with the folded side down first to seal it. Let it cooked untouched for about 4 minutes each side. Once it is browned and crispy, remove from heat and let it cool for a minute. Then eat and enjoy.
Notes
- Don’t overcook the chicken. Be sure to use a thermometer to check that the internal temp is at 165º.
- Be sure to use a mallet or rolling pin to tenderize the chicken. This breaks down the fibers in the chicken breasts giving it a super juicy texture.
- Dress these wraps with your favorite sauce. I highly recommend my Spicy Honey Mustard or Lemon Herb Tahini Dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I ran to the store right after I saw this and made them for lunch. SO GOOD can’t believe how crispy the chicken got on the outside, definitely saving this recipe for future. I didn’t even need sauce it was so good. Thanks Bailey!
Ahhh these were really good. Can’t believe how well the chicken turned out. Saving this recipe for the future.
This was so much easier to make than I thought it would be! This was my first time cooking chicken like this and it was such an easy to follow recipe.
I’m so glad!
Just wanted to say YUM these wraps were excellent. I used Swiss cheese and the crispy breading on the chicken was easy, and came out perfect.
Super good! Love the crunch without all the calories.
Made this for the first time. Recipe was easy and yummy. It was a hit for a weekday dinner. My 2 high school boys, whom ate picky, loved it. Will make again and highly recommend.
Fantastic news to hear your boys enjoyed it!
Hello,
I really want to try your crispy chicken recipe because I am always using oil, but I find the instructions slightly confusing. Could you clarify steps 1-4 please, You mention to place the egg, mavo salt and garlic and pepper in medium bowl but the pictures shows the egg and mayo in a bowl and the spices and panko in seperate bowls. Which way is it? Do we mix the panko and seasonings as in step 2 and use the egg and mayo mix for the chicken wash?