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Crispy Chicken Wraps on a white plate with lettuce and tomato.
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5 from 5 votes

Crispy Chicken Wrap

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Bailey

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

*mayo helps to flavor the chicken and keep the panko sticking to it. 
*crushed saltine crackers or regular breadcrumbs will also work well in place of the panko. 
  • 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.
Other dressings to consider, BBQ sauce, Italian Dressing, Ranch, hot sauce and more! 
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1wrap | Calories: 548kcal | Carbohydrates: 65g | Protein: 32g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 142mg | Sodium: 969mg | Potassium: 675mg | Fiber: 4g | Sugar: 4g | Vitamin A: 287IU | Vitamin C: 11mg | Calcium: 138mg | Iron: 3mg