Chicken Wrap Recipe

Marinate

Place the chicken tenders in a bowl or shallow dish. Combine buttermilk and 1 tablespoon hot sauce (if using). Pour over chicken, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Prep Coating

In a shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly mixed.

Coat Chicken

Remove chicken from buttermilk (letting excess drip off). Dredge each piece in the seasoned flour mixture, pressing to coat thoroughly. Shake off excess and set on a tray. For extra-crispy tenders, double-dip: return coated pieces briefly to the buttermilk, then into the flour again.

Fry

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering and a pinch of flour sizzles on contact (about 350°F/175°C if using a thermometer). Add chicken in a single layer without crowding; fry in batches if needed. Cook 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain and keep warm.

While chicken is marinating or frying, toss sliced red and yellow peppers and onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.

Heat a grill pan or skillet over medium-high heat. Add the peppers and onions in an even layer and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Remove from heat and set aside.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 teaspoons sriracha, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, and 1/8 teaspoon salt until smooth. Taste and adjust heat or acidity as desired. Refrigerate until ready to assemble. (If using store-bought aioli, skip this step.)

Warm the spinach tortillas: place one at a time in a dry skillet over medium heat for about 15–20 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5–7 minutes. Warming makes them pliable and prevents tearing.

Slice fried chicken tenders into bite-size strips if whole. Lay a warmed tortilla flat and spread about 2 tablespoons (roughly 1/8 cup) of sriracha aioli down the center lengthwise.

Layer 1/2 cup shredded mozzarella and 1/4 cup shredded white cheddar evenly over the aioli, followed by a handful (about 1/2 cup) fresh spinach leaves if using.

Place 2–3 fried chicken strips (about 4–5 ounces) over the cheese, then top with about 1/3 cup grilled peppers and onions per wrap.

Fold the bottom edge of the tortilla up over the filling, fold the sides in, and roll tightly to form a wrap. If desired, place the assembled wrap seam-side down on a heated skillet or panini press and grill 1–2 minutes per side to seal and melt the cheese.

Slice the wrap in half on the diagonal and serve immediately with your choice of side.