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American

Crispy Chicken Wraps

Breaded chicken strips, shredded lettuce, tomato, and a simple yogurt sauce in a warm tortilla. A handheld dinner that does not need a fryer.

Prep
15 min
Cook
18 min
Total
33 min
Servings
4
Difficulty
Easy
Jump to recipe
A flour wrap cut in half showing crispy chicken, lettuce, tomato, and white sauce.

Why you’ll love it

  • The chicken bakes on a rack, so you are not standing over a pan of oil.
  • The sauce is yogurt, lemon, and garlic. It takes one minute.
  • Wraps pack for lunch if you keep the sauce separate until you eat.
  • Four wraps from one tray.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 425°F. Set a rack over a sheet pan.

  2. 2

    Season the chicken with salt and paprika. Beat the egg in one bowl. Mix panko, parmesan, and oil in another.

  3. 3

    Dip each tender in egg, then crumbs. Set them on the rack.

  4. 4

    Bake 16 to 18 minutes, turning once, until the coating is golden and the chicken is 165°F.

  5. 5

    Stir the yogurt, lemon juice, and garlic. Warm the tortillas in a dry skillet for 20 seconds a side.

  6. 6

    Fill each tortilla with chicken, lettuce, tomato, and sauce. Roll tight and cut in half.

Pro tips

  • A rack keeps the underside crisp. A bare pan will steam the bottom.
  • Warm tortillas roll without cracking.
  • Salt the tomato lightly or the wrap tastes flat next to the chicken.

Easy substitutions

Yogurt
Mayonnaise, for a richer sauce.
Flour tortillas
Large spinach wraps or pita.
Tenders
Breasts cut into thick strips.

Storage and reheating

Storage

Keep chicken and sauce separate in the fridge up to 3 days. Assemble when you eat.

Reheating

Reheat the chicken at 400°F for 6 to 8 minutes. Do not microwave the wrap if you want the crust.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
460
Protein
36 g
Carbs
38 g
Fat
16 g
Fiber
3 g

Moderate · Oven · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients