crispy chicken wrap

These crispy chicken Caesar wraps are quick and easy to make and perfect for a light lunch or dinner.

Air Fryer Crispy Chicken Caesar Wrap

chicken breast

eggs

flour

cornstarch

Caesar dressing

cheese

all-purpose seasoning

croutons

lettuce

burrito size tortillas

Prepare the chicken breast by cutting it into...

Prepare the chicken breast by cutting it into strips. 

In a medium bowl, combine the flour, cornstarch...

In a medium bowl, combine the flour, cornstarch and seasoning.

In a second bowl, beat the eggs until...

In a second bowl, beat the eggs until well combined.

Roll each chicken strip in the flour mixture,...

Roll each chicken strip in the flour mixture, followed by the egg mixture and then back into the flour mixture, coating the chicken strips well with each process.

Place the coated chicken strips in the air...

Place the coated chicken strips in the air fryer basket in a single layer and spray with cooking oil. Cook on 190C (380F) for 8 minutes. Turn chicken strips and cook for a further 3 minutes.

While the chicken is cooking, wash and chop...

While the chicken is cooking, wash and chop the lettuce into strips. Add to a bowl with caesar dressing, cheese and croutons.

Spoon approximately 1/2 cup of salad mixture and...

Spoon approximately 1/2 cup of salad mixture and 3-4 chicken strips onto each flour tortilla. Roll the tortilla wrap burrito-style and serve.

Crispy Chicken Wrap recipe is loaded with crunchy lettuce, vegetables, breaded chicken, crispy bacon, and avocado crema. A super tasty tortilla wrap recipe for your snack, meal prep, or a healthy lunch.

Crispy Chicken Wrap Recipe

Chicken breast (room temperature)

panko breadcrumbs (gluten free)

smoked paprika

bacon (thick

burrito size tortillas (gluten free or corn)

tomatoes (sliced)

red onion (sliced,

Romaine lettuce (or other leafy green lettuce)

Cheddar (Monterey, Provolone)

Mozzarella cheese (shredded)

avocado (mashed)

garlic powder

parsley (or sub cilantro, finely chopped)

lime

salt (or

sour cream

black pepper

Make the sauce by mashing the avocados in a bowl until smooth (I like to leave few chunks here and there) and drizzle with lime or lemon juice to prevent avocados from browning.

Add sour cream, parsley, salt &amp; pepper, garlic powder. Mix to combine, and set aside. 

Avocado Sauce

Line up 3 bowls: First with flour, the second with beaten egg, and the final with Panko breadcrumbs mixed with paprika, salt, and black pepper.

Cut chicken breasts in two lengthwise. Place them on an even surface such as a wooden cutting board. Cover with plastic wrap and pound on both sides.

One by one coat in the flour, then egg, then breadcrumbs, ensuring you fully coat at each stage (especially the last).

Heat up cooking oil in a skillet over high heat. Use tongs to carefully place the breaded chicken onto the pan. Cook on high for 3-4 minutes on both sides or until golden brown, crispy, and cooked through the center. Set aside on a plate with a paper towel.

Cook the bacon in a large skillet until crispy. Set aside on a plate lined with a paper towel.

Wipe down the excess fat and using kitchen tongs carefully place the breaded chicken in the skillet.

Cook the chicken over medium-high heat for 3-4 minutes on both sides. Cook until the chicken turns golden brown, crispy, and cooked through the center. Set aside on a plate with a paper towel.

For Crispy Chicken

Spread the avocado crema in the center of each tortilla (about 2 heaping tablespoons).

Follow with lettuce, tomatoes, onions, bacon, mozzarella cheese, chicken, and top with cheddar cheese slices. Leave a couple of inches free on all sides. Note. You only need a small amount of filling, usually less than you think.

Fold in the sides, almost until the middle leaving a couple of inches free and the filling peeking through.

Holding the sides folded, bring up the bottom flap over the filling and keep rolling until the filling is tightly secured and nothing comes out. You want a tightly rolled-up wrap like in the pictures below.

Transfer the chicken wraps to a dry skillet/grill pan over medium (or medium-low) heat and warm up the wraps just until they become golden brown.

I usually leave the wraps for about 3-5 minutes under a closed lid, flipping the sides as needed.

Remove from pan and cut in half. Drizzle the wraps with lemon juice, sour cream, garnish with fresh herbs and serve while warm.

Assemble The Wraps

https://mediavine-res.cloudinary.com/video/upload/t_original/v1689082169/iu7vjssj9byiyaw6wq0h.mp4

Crispy Chicken Wrap

Discover our High Protein Chicken Crunch Wraps – a perfect blend of juicy chicken, fresh veggies, and a satisfying crunch. Ideal for meal prep, quick lunches, or post-workout meals. Easy, healthy, and packed with flavour!

Chicken Crunch Wraps

Spray Oil (I Use Avocado)

(1.6lb) - Chicken Breast, Diced or Sliced

Garlic Powder

Smoked Paprika

½ tsp (1 grams) - Dried Chilli Flakes (Optional)

Salt & Pepper

Wraps

(10.5 ounces)

Garlic Cloves, Grated

Tomatoes, Finely Diced

(8.8 ounces) - Mozzarella Cheese

Baby Romaine Lettuces, Shredded

Cheesy Nacho Chips

Season Chicken

Add the chicken, spices, and seasonings, except the oil, and combine them in a bowl.

Sear Chicken

Place a pan over medium-high heat, add oil, and sear the chicken for 4-5 minutes or until just cooked through. Remove and set aside. If your pan isn’t large enough, do this in batches to avoid steaming the chicken.

Garlic Yogurt

Add the high-protein yogurt and garlic to a bowl and mix well. Season to taste.

Wrap

To assemble the wraps, lay one large wrap and spread it with garlic yogurt. Place the lettuce, tomato, chicken, cheese, and chips (if using) on the plate. Place one small wrap over the top and fold the large wrap around the small to create a pentagon-style shape. Once rolled, sit it on the seam side to prevent it from unwrapping.

Toast

In a dry pan over medium heat, add the Crunchwrap seam side down and toast for 2 minutes or until golden. Flip and repeat. Remove from the pan. Slice the crunch wrap in half and dig in.

Store Crunch Wraps

Store in airtight containers, food-safe paper, a ziplock bag, or aluminium foil. It will last 4 days in the fridge and 3 months in the freezer. It can be eaten cold or hot and reheated in an air fryer, pan, oven, or microwave.

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Air Fryer Crispy Chicken Caesar Wra...

Crispy Chicken Wrap Recipe

Chicken Crunch Wraps

Top 3 crispy chicken wrap recipes from across the web

The most viewed crispy chicken wrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Crispy Chicken Caesar Wra...

Crispy Chicken Wrap Recipe

Chicken Crunch Wraps

The most viewed crispy chicken wrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine