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Crispy Garlic Parmesan Chicken Wraps

Delightfully crispy wraps filled with tender marinated chicken strips, coated in panko breadcrumbs and flavored with garlic and parmesan, creating a comforting and flavorful meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken breasts, cut into strips
  • 1 cup buttermilk for marinating
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
Dredging and Coating
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs
  • 0.5 cup grated parmesan cheese
  • 4 cups neutral oil for frying
For the Sauce and Assembly
  • 0.5 cup mayonnaise for garlic mayo
  • 2 tbsp garlic, minced
  • 2 tbsp lemon juice
  • 1 cup shredded mozzarella cheese
  • 2 cups shredded romaine lettuce
  • 3 tbsp butter, melted for toasting the wraps
  • 4 large flour tortillas

Method
 

Preparation
  1. In a bowl, combine the chicken strips with buttermilk, garlic powder, smoked paprika, salt, and pepper. Let them marinate for at least 30 minutes.
  2. Set up three shallow dishes: flour in one, beaten eggs in another, and a mixture of panko breadcrumbs and parmesan cheese in the last one.
  3. Coat each marinated chicken strip in flour, dip it in the beaten egg, then roll it in the panko-parmesan mixture.
Cooking
  1. Heat the neutral oil in a large frying pan over medium heat.
  2. Fry the coated chicken strips in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
  3. In a bowl, mix mayonnaise, minced garlic, and lemon juice to make the garlic mayo.
Assembly
  1. Lay a warm tortilla flat and layer with shredded romaine lettuce, crispy chicken, mozzarella cheese, and a drizzle of garlic mayo. Roll it up tightly.
  2. Toast each wrap in melted butter until golden brown on both sides, about 2-3 minutes.
  3. Slice the wraps in half and serve with additional garlic mayo on the side.

Notes

For best results, fry chicken strips in small batches and let them drain on paper towels to avoid sogginess. Store leftovers in an airtight container in the refrigerator for up to 3 days.