Chicken Cutlet Wrap Recipe
Crispy chicken cutlet with lettuce and tomato in a wrap comes with French fries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken Cutlets
For the Wrap
For the French Fries
Method
For the Chicken Cutlets
Prepare the Chicken
Pound the chicken breasts to an even thickness for even cooking.
Set up the Breading Stations
In three separate shallow dishes, place flour in one, beaten eggs in the second, and breadcrumbs mixed with salt, pepper, and garlic powder in the third.
Bread the Chicken
Dredge each chicken breast in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
Fry the Chicken
Heat oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken cutlets and fry until golden brown on both sides, about 4-5 minutes per side. Remove from skillet and drain on paper towels.
For the Wrap
Prepare the Tortilla
Lay a tortilla flat on a clean surface.
Assemble the Wrap
Spread mayonnaise and mustard on the tortilla. Place the fried chicken cutlet on top, followed by shredded lettuce and sliced tomato.
Wrap It Up
Fold in the sides of the tortilla, then roll from the bottom up to create a wrap. Slice in half if desired.
For the French Fries
Prepare the Potatoes
Peel the potatoes and cut them into thin strips.
Fry the Potatoes
Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully add the potato strips in batches and fry until golden and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
Season the Fries
Sprinkle salt over the hot fries to taste.
