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Crispy Chicken Wrap with Creamy Avocado Sauce

Close-up of a Crispy Chicken Wrap with Creamy Avocado Sauce cut in half, showing crispy chicken, lettuce, and tomatoes.
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Make satisfying wraps featuring crunchy, breaded chicken and a smooth, fresh avocado sauce.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • Salt and black pepper to taste
  • Vegetable oil for shallow frying (or cooking spray for air frying)
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1 medium tomato, sliced
  • 0.5 cup shredded cheddar cheese
  • For the Sauce: 1 ripe avocado
  • 2 tablespoons lime juice
  • 2 tablespoons plain Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons water (or more for desired consistency)
  • Salt to taste

Instructions

  1. Prepare the chicken: Set up a dredging station with three shallow dishes. Place flour seasoned with salt and pepper in the first. Place beaten eggs in the second. Mix panko breadcrumbs with paprika and garlic powder in the third.
  2. Coat the chicken strips first in flour, shaking off excess. Dip into the egg mixture. Finally, press firmly into the seasoned panko until fully coated.
  3. Cook the chicken: Heat about 1 inch of oil in a large skillet over medium-high heat. Fry the chicken strips in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Drain on a paper towel-lined plate. (Alternatively, air fry at 400°F for 12-15 minutes, flipping halfway).
  4. Make the sauce: Combine the avocado, lime juice, Greek yogurt, minced garlic, water, and salt in a food processor or blender. Blend until completely smooth and creamy. Add more water if you need a thinner consistency.
  5. Assemble the wraps: Warm the tortillas slightly. Lay each tortilla flat. Spread a generous layer of the creamy avocado sauce down the center.
  6. Layer the fillings: Top the sauce with shredded lettuce, tomato slices, shredded cheese, and several pieces of crispy chicken.
  7. Fold the wrap tightly by folding in the sides first, then rolling from the bottom up. Serve immediately.

Notes

  • For make-ahead meals, cook the chicken up to two days in advance and store it in the refrigerator. Reheat briefly in an oven or air fryer to restore crispness before assembling the wraps.
  • You can substitute Greek yogurt in the sauce with sour cream or mayonnaise for a different flavor profile.
  • Use large burrito-sized tortillas to make rolling easier.

Nutrition

Find it online: https://magazinemeal.com/crispy-chicken-wrap-with-creamy-avocado-sauce/