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Crispy Chicken Wrap with Creamy Garlic Sauce

Close-up of a Crispy Chicken Wrap with Creamy Garlic Sauce, cut in half showing layers of fried chicken, lettuce, and tomato.
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Follow this recipe to make a wrap featuring crunchy fried chicken and a rich, homemade creamy garlic sauce.

Ingredients

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  • 2 boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 2 large eggs, beaten
  • 1 cup buttermilk
  • Vegetable oil, for frying
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup sliced tomato
  • For the Creamy Garlic Sauce:
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt

Instructions

  1. Prepare the chicken: Mix flour, salt, pepper, paprika, and garlic powder in a shallow dish. In a second dish, whisk the eggs and buttermilk. Dip each chicken strip first into the buttermilk mixture, then dredge thoroughly in the flour mixture, pressing lightly to coat.
  2. Cook the chicken: Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Carefully fry the chicken strips in batches for 4 to 6 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F or 74°C). Remove chicken and place on a wire rack lined with paper towels to drain excess oil.
  3. Make the sauce: In a small bowl, combine the mayonnaise, minced garlic, lemon juice, Dijon mustard, and salt. Mix well until smooth.
  4. Assemble the wraps: Warm the flour tortillas briefly in a dry skillet or microwave to make them pliable. Lay a tortilla flat. Spread a generous layer of the creamy garlic sauce down the center.
  5. Layer the ingredients: Place a layer of shredded lettuce, followed by the crispy chicken strips, and then a few slices of tomato.
  6. Fold the wrap: Fold the sides of the tortilla inward, then tightly roll the bottom edge up and over the filling. Slice in half if desired and serve immediately.

Notes

  • To keep the chicken crispy longer, place a layer of lettuce between the hot chicken and the tortilla before adding the sauce.
  • You can substitute air frying for deep frying; cook at 400°F (200°C) for 12-15 minutes, flipping halfway.
  • Make the sauce ahead of time and store it covered in the refrigerator for up to three days.

Nutrition

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