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plated crispy chicken wrap with alexia sweet potato fries and dipping sauce

Crispy Chicken Wrap

  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 wraps 1x
  • Category: Lunch
  • Method: Baking
  • Cuisine: American

Description

A golden, oven-baked crispy chicken wrap filled with crunchy panko chicken, fresh veggies, melty cheese, and tangy sauce—all in a warm tortilla. Satisfying, freezer-friendly, and better than fast food.


Ingredients

Scale
  • 1 lb boneless skinless chicken breasts, pounded to even thickness
  • 1 egg + 1 tbsp mayo (for egg wash)
  • 1½ cups panko breadcrumbs, toasted
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • 4 large flour tortillas
  • 1 cup chopped lettuce
  • 1 tomato, diced
  • 1 cup shredded cheddar cheese
  • Sauce of choice (spicy mayo, ranch, or mustard)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top.
  2. Whisk egg and mayo in one bowl. In another, mix toasted panko with salt, garlic powder, and pepper.
  3. Dip chicken in egg wash, then coat with breadcrumb mixture. Press to adhere.
  4. Place on rack and bake 20–25 minutes, flipping halfway, until chicken is golden and cooked through.
  5. Warm tortillas. Add lettuce, tomato, sliced crispy chicken, cheese, and sauce. Fold sides and roll tightly.
  6. Optional: Toast wrap seam-side down in a skillet for 1–2 minutes per side to add extra crunch.

Notes

Air fryer version: Cook breaded chicken at 400°F for 10–12 minutes, flipping halfway. For low-carb, use lettuce wraps or almond flour tortillas. Great with Alexia sweet potato fries and perfect for meal prep.


Nutrition

  • Serving Size: 1 wrap
  • Calories: 470
  • Sugar: 3g
  • Sodium: 760mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 34g
  • Cholesterol: 95mg