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Crispy Chicken Wrap with Avocado Sauce

A close-up of a Crispy Chicken Wrap with Avocado Sauce drizzled over seasoned chicken, lettuce, tomato, and red onion.
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Follow this recipe to make wraps featuring crunchy, seasoned chicken pieces and a fresh, creamy avocado sauce.

Ingredients

Scale
  • 2 large chicken breasts, cut into 1-inch 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 panko breadcrumbs
  • Vegetable oil, for frying (or cooking spray for air frying)
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomato
  • 1/4 cup red onion, thinly sliced
  • For the Avocado Sauce:
  • 1 ripe avocado
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 teaspoon salt

Instructions

  1. Prepare the chicken coating: Mix flour, salt, pepper, paprika, and garlic powder in a shallow dish. Place beaten eggs in a second dish, and panko breadcrumbs in a third dish.
  2. Dredge each chicken strip first in the flour mixture, shaking off excess. Dip it into the egg, allowing excess to drip off. Finally, press the strip firmly into the panko breadcrumbs until fully coated.
  3. Cook the chicken: Heat about 1 inch of oil in a 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 reaches 165°F). Drain on a paper towel-lined plate. (Alternatively, air fry at 400°F for 12-15 minutes, flipping halfway).
  4. Make the avocado sauce: Combine the avocado, yogurt or sour cream, lime juice, cilantro, and salt in a food processor or blender. Process until completely smooth and creamy. Add a teaspoon of water if the sauce is too thick.
  5. Warm the tortillas: Heat the tortillas briefly in a dry skillet or microwave until pliable.
  6. Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of avocado sauce down the center. Layer with shredded lettuce, diced tomato, sliced red onion, and top with the crispy chicken strips.
  7. Fold the wrap tightly and serve immediately.

Notes

  • For extra crispiness, chill the coated chicken strips for 15 minutes before frying.
  • You can prepare the avocado sauce up to one day ahead and store it covered in the refrigerator.
  • Substitute chicken with firm tofu for a vegetarian option; follow the same coating and cooking steps.

Nutrition

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