Crispy Chicken Wraps

5 from 14 votes

Chicken coated in a Southern Fried Crispy Breadcrumb, stuffed in a wrap with the most delicious fillings imaginable. Warning - these are very big & filling!

Prep Time25

Cook Time20

Total Time45

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Heavy-Based or Cast-Iron Pan & Tongs (for cooking chicken & onions)
3 Large Shallow Bowls (for coating chicken)
1 Small Pot (for spice mix)
Wire Rack & Paper Towels (for draining onion/chicken)
Kitchen Thermometer (for checking oil temp)
Sharp Knife & Chopping Board

Ingredients

Crispy Chicken

2x 7-9oz/200-250g Chicken Breasts
1 cup / 250ml Vegetable Oil (see notes)
1 cup / 60g Panko Breadcrumbs (see notes)
1/2 cup / 75g Flour
2 Eggs, beaten
2 tsp Paprika
1 tsp EACH: Oregano, Salt
1/2 tsp EACH: Garlic Powder, Cayenne Pepper
1/4 tsp EACH: Onion Powder, Black Pepper

Wraps

4 large Flour Tortilla Wraps
8 single rashers of Streaky Bacon, cooked to preference
4-8 slices of Cheese
3-4 small Tomatoes, sliced
4 large Romaine Lettuce Leaves
4 tbsp Sweet Chilli Mayo
1 large White Onion, sliced into thin strips

Instructions

Crispy Chicken

Line up 3 bowls: First with flour, the second with beaten eggs and the final with Panko breadcrumbs. In a small pot or bowl combine 2 tsp paprika, 1 tsp salt & oregano, 1/2 tsp garlic powder & cayenne pepper and 1/4 tsp onion powder & black pepper. Mix half of the seasoning into the flour and the other half into the breadcrumbs.
Butterfly 2 chicken breasts right through the centre to make 4 even-sized breasts. One by one coat in the flour, then the egg, then the breadcrumbs, ensuring you fully coat at each stage (especially the last).
Heat up 1 cup of oil over medium heat in a large heavy-based pan until a breadcrumb rapidly sizzles (aim to get the oil around 180C). Use tongs to carefully place the chicken in the oil. Fry for 3-5mins each side or until golden brown, crispy and cooked through the centre. Rest on a wire rack above a tray or paper towels to drain away excess oil. You'll likely need to do this in two batches.

Fried Onions

Toss the sliced onion in the leftover flour, shake off the excess, and then place in the hot oil leftover from the chicken. Fry until golden and crispy, tossing occasionally (around 10mins). If there's a considerable amount of breadcrumbs left over in the oil from the chicken just spoon them out. Make sure the oil is back to temp before adding the onions. Drain on paper towels when done.

Wraps

Stack in the centre of your tortilla wrap: 1 tbsp sweet chilli mayo, 1 romaine lettuce leaf, 3-4 tomato slices, 1-2 slices of cheese, 2 rashers of bacon, sliced crispy chicken, crispy onions.
Fold up the bottom, then tightly roll into a wrap. If they seem slightly loose just wrap foil round the bottom to keep it all intact.

Video

Notes

a) Onion - You don't have to fry these if you don't want to. In which case I'd recommend using a small amount of thinly sliced red onion.

b) Oil - Use an oil with a high smoking point like sunflower, peanut or vegetable oil. Don't use olive oil, it'll smoke out the kitchen.

c) Cheese - I use Monterey Jack, but most cheddar also works well. You can sub grated cheese if you'd prefer.

d) Breadcrumbs - Panko breadcrumbs are great because they're so large (so turn extra crispy). You'll find them in most supermarkets in the Asian section.

e) UPDATED RECIPE - Updated the recipe on 29/03/23 with a new video and slight tweaks to the recipe. I changed from 1 egg + 2 tbsp milk to 2 eggs in the coating. I also changed from resting the cheese on the chicken to just stacking it separately. Everything else is the same!

Nutrition