Chicken Crunch Wrap Recipe

Prep and Pound

Trim any fat from the chicken breasts and slice each breast horizontally to make two thinner cutlets (or butterfly and pound to about 1/2 inch thickness). This yields even cooking.

Season

Combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika and 1 tsp garlic powder. Rub the spice mix evenly over both sides of the chicken cutlets.

Coat for Crunch

Set up a breading station: bowl 1 — flour (3 tbs); bowl 2 — beaten egg (1); bowl 3 — combine panko (3 tbs) and crushed tortilla chips (1 cup). Dredge each seasoned cutlet in flour, then egg, then press into the panko/tortilla mixture to coat well.

Cook

Heat 1 tbs olive oil in a large skillet over medium-high heat. When shimmering, add the coated chicken cutlets (work in batches if needed). Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 3 minutes, then slice into 1/2-inch strips.

While chicken cooks, whisk together mayonnaise (4 tbs), Sriracha (1 tbs), honey (1 tsp), lime juice (1 tsp), 1/4 tsp smoked paprika and 1/4 tsp salt in a small bowl. Taste and adjust heat or sweetness as desired. Set aside.

Warm the tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Lay one warmed tortilla flat. Spread about 1 tbs of the sauce down the center of the tortilla, leaving space at the edges.

Top sauce with a quarter of the shredded lettuce (about 1/2 cup), a quarter cup diced tomatoes, a quarter cup shredded cheddar, and a generous portion of sliced crunchy chicken (about 4 oz per wrap).

Sprinkle about 1/4 cup of tortilla strips or crispy noodles into each wrap for extra crunch, and add 1/2 tbs chopped cilantro and some pickled jalapeños if using.

Fold the sides of the tortilla over the filling, then roll tightly from one end to the other to form a sealed wrap.

Heat a clean skillet or griddle over medium heat and add 1/2 tbs butter or oil. Place seam-side down and grill the wrap 1–2 minutes per side until golden and slightly crisp to seal and warm through. Repeat for remaining wraps.

Slice each wrap in half on the diagonal and serve immediately with remaining sauce for dipping.

Garnish plates with extra cilantro and tortilla strips. Leftover sauce keeps covered in the refrigerator for up to 4 days.