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
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top.
- Whisk egg and mayo in one bowl. In another, mix toasted panko with salt, garlic powder, and pepper.
- Dip chicken in egg wash, then coat with breadcrumb mixture. Press to adhere.
- Place on rack and bake 20–25 minutes, flipping halfway, until chicken is golden and cooked through.
- Warm tortillas. Add lettuce, tomato, sliced crispy chicken, cheese, and sauce. Fold sides and roll tightly.
- 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