Description
The Crispy Chicken Crunchwrap features golden-fried chicken strips, melted mozzarella cheese, fresh vegetables, and a spicy sriracha sauce all folded inside a warm flour tortilla, then pan-fried until crispy and golden. Perfect for busy weeknights, lunch, or casual entertaining, this handheld meal combines crunchy textures and bold flavors in every bite.
Ingredients
Scale
- 4 large flour tortillas
- 2 boneless, skinless chicken breasts, cut into fry-shaped strips
- to taste salt and black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- as needed oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1/2 teaspoon garlic powder, for sauce
- 1/2 teaspoon paprika, for sauce
- 1/2 teaspoon black pepper, for sauce
- as needed nacho cheese sauce
- as needed shredded mozzarella cheese
- as needed tostadas, broken into pieces
- as needed sour cream
- as needed shredded lettuce
- as needed diced tomatoes
- as needed diced onions
- as needed butter or oil for toasting
Instructions
- Season the Chicken: In a shallow bowl, combine salt, black pepper, garlic powder, onion powder, and paprika, then sprinkle this mixture evenly over your chicken strips.
- Set Up Your Breading Station: Place the flour in one shallow dish, beaten eggs in a second dish, and panko breadcrumbs in a third dish for easy coating.
- Bread the Strips: Coat each chicken strip thoroughly in flour, shaking off excess, then dip into the beaten egg, and finally roll generously in the panko breadcrumbs, pressing gently so they adhere well.
- Fry Until Golden: Heat oil to 350°F in a deep skillet or Dutch oven, then carefully place breaded chicken strips into the hot oil and fry for 4 to 6 minutes, turning halfway through, until golden brown and cooked through with an internal temperature of 165°F.
- Cool on a Rack: Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil and maintain crispness.
- Mix the Sauce: In a small bowl, combine the mayonnaise, sriracha, garlic powder, paprika, and black pepper, stirring until smooth and completely blended.
- Taste and Adjust: Sample the sauce and add more sriracha if you prefer extra heat, or a touch more mayo if you want it milder.
- Set Aside: Transfer the sauce to a serving bowl or small container for dipping later.
- Start with the Base: Lay a large flour tortilla flat on your work surface and spread a generous spoonful of nacho cheese sauce in the center.
- Layer the Fillings: Cut the cooled crispy chicken into bite-sized pieces, then add these pieces to the tortilla along with shredded mozzarella cheese and a piece of tostada for crunch.
- Add the Toppings: Spread a dollop of sour cream over the tostada, then top with shredded lettuce, diced tomatoes, diced onions, and a little more shredded mozzarella cheese for extra flavor.
- Fold and Seal: Fold the edges of the tortilla toward the center, overlapping each section carefully to create a tight seal that keeps all the fillings contained inside.
- Heat Your Skillet: Heat a lightly buttered or oiled skillet over medium heat until the butter is melted and the pan is warm.
- Cook First Side: Place the Crunchwrap seam-side down into the skillet and cook for 2 to 3 minutes until the bottom is golden brown and crispy.
- Flip and Finish: Carefully flip the Crunchwrap and cook for another 2 to 3 minutes on the second side until it's equally crispy and the cheese is fully melted.
- Slice and Serve: Remove from the skillet, slice in half, and serve warm with the spicy sauce on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes