Crispy Fried Chicken Wraps

Skip to Recipe
We all have been in that situation when we wake up in the morning to a world that is devoid of beauty and colour. Bogged down by the daily nitty-gritty, life becomes monotonous. We even find ourselves getting bored with the same old food day in and day out. And, I am not an exception to this. Whenever I get stuck in an eating rut, I try digging myself out of the boredom ditch. I try to incorporate one new recipe each week to keep from getting burnt out on the same foods.

I love fried chicken; it is my favourite guilty pleasure. Who can resist biting into a piece of well-fried chicken that is crispy outside and soft inside? But, the last time I was about to make them, my conscience got the better of me, and I ended up turning those crusty pieces of fried chicken into a wrap that was more filling and reduced my guilt as well.

Stuffed with pieces of chicken, diced tomatoes, and caramelised onions, these Crispy Chicken Wraps are perfect for a midweek dinner or a super inviting lunch to add to your lunchbox.

I agree that these wraps do take a little more time to make, but once you take a single bite, you will realize that they are totally worth it!

Crispy Fried Chicken Wraps
Author: Happily Cooking
Preparation Time: 15min
Cooking time: 20min
Yields: 4-5 servings
Calories per serving: 130kcal

Ingredients:

• 1 pound skinless chicken breast tenders, sliced length-wise to create thinner strips
• 1 cup buttermilk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large clove garlic, minced
• 2 cups all-purpose flour
• 2 teaspoon paprika
• 1 teaspoon ground black pepper
• Vegetable oil, for frying
• 4-5 large Flour Tortilla Wraps
• 4-5 tbsp mayonnaise
• Romaine Lettuce
• Tomato slices
• 2 large onions,sliced into strips

Instructions:

1. Place the sliced chicken breast pieces into a bowl, and add in the buttermilk, 1 teaspoon salt, ¼ teaspoon black pepper, and the minced garlic. Toss to mix well and marinate the chicken for at least 20 minutes.
2. Once the chicken pieces get marinated, drain the buttermilk.
3. In a bowl, add the flour along with the paprika, a pinch of salt and ground black pepper.
4. Coat the marinated chicken pieces in the flour mixture.
5. Add oil to a large skillet and heat the oil until hot. Add in some of the chicken strips and fry each side for a couple of minutes or until golden-brown and crispy.
6. Toss your onions slices in the leftover flour, shake off the excess flour, and then place in the leftover hot oil from the chicken. Fry until golden and crispy.
7. To assemble, place a wrap and in the centre add about 1 tbsp of mayo, 2-3 of the chicken strips, a tomato slice, a lettuce and some of the fried onion and fold over. Serve warm or cold.