Name: Extra Crispy Chicken Wrap
Prep time: 15 min
Cook time: 20 min
Total time: PT-491242H39M30S
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 cup buttermilk (for marinating); 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 1/4 tsp cayenne pepper (optional); 2 large eggs; Vegetable oil (for frying); 4 large flour tortillas; 1 cup shredded lettuce; 1 tomato, sliced or diced; 1/2 cup shredded cheese (optional); Ranch, mayo, or preferred sauce

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An extra crispy chicken wrap is the perfect mix of crunchy, juicy chicken wrapped in a soft tortilla with fresh veggies and creamy sauce. It’s one of my favorite go-to meals when I want something satisfying, flavorful, and quick to put together. Every bite gives me that golden, crispy texture paired with refreshing toppings—it’s comfort food made easy.

Why You’ll Love This Recipe

I love this recipe because it brings together the best of both worlds: crispy fried chicken and the convenience of a wrap. It’s customizable, easy to meal prep, and perfect for lunch or dinner. The textures are what win me over—the contrast between the crunchy coating on the chicken and the soft tortilla makes it seriously crave-worthy. Plus, I can switch up the fillings to fit my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Buttermilk (for marinating)
All-purpose flour
Cornstarch (for extra crispiness)
Salt and pepper
Garlic powder
Paprika
Cayenne pepper (optional)
Eggs
Oil (for frying)
Large flour tortillas
Lettuce (shredded)
Tomato (sliced or diced)
Shredded cheese (optional)
Ranch, mayo, or your favorite sauce

Directions

I start by slicing the chicken into strips and marinating it in buttermilk for at least 30 minutes (or overnight if I’m planning ahead).
In one bowl, I mix flour, cornstarch, and all the spices. In another, I beat the eggs.
I dip the chicken pieces in the flour mixture, then the egg, then back into the flour to get a thick, crispy coating.
I heat oil in a skillet over medium-high heat and fry the chicken until golden brown and cooked through, about 4–5 minutes per side.
I transfer the chicken to a wire rack or paper towels to drain any excess oil.
I warm the tortillas, then layer on lettuce, tomato, and any other fillings I like.
I add the crispy chicken strips and drizzle with ranch or sauce of choice.
I roll the wrap tightly, slice in half, and it’s ready to serve.

Servings and timing

This recipe makes about 4 wraps. It takes me around 15 minutes to prep, 30 minutes to marinate (optional but recommended), and about 20 minutes to cook and assemble. Total time is roughly 45–60 minutes depending on marinating time.

Variations

I sometimes swap the fried chicken for air-fried or oven-baked chicken when I want a lighter version. For a spicy kick, I toss the fried chicken in buffalo sauce before wrapping. I’ve also used flavored tortillas like spinach or sun-dried tomato for added color and taste. If I want something different, I use coleslaw instead of lettuce for a tangy crunch.

Storage/Reheating

I store any leftover crispy chicken separately from the tortillas and toppings to keep it from getting soggy. It lasts up to 3 days in the fridge. To reheat, I pop the chicken in the oven or air fryer at 375°F (190°C) for 10 minutes to bring back the crisp. Then I assemble fresh wraps as needed.

FAQs

Can I bake the chicken instead of frying it?

Yes, I bake the breaded chicken at 400°F (200°C) for 20–25 minutes, flipping halfway. It’s not quite as crispy, but still delicious and healthier.

What’s the best way to keep the chicken crispy?

I always let the chicken rest on a wire rack after frying instead of paper towels. That way, the coating stays crunchy and doesn’t steam.

Can I use pre-cooked or frozen chicken tenders?

Yes, when I’m short on time, I use frozen crispy tenders, heat them up, and build the wrap as usual. It’s a great shortcut.

What sauce goes best with this wrap?

I usually go with ranch, chipotle mayo, or honey mustard, but sometimes I mix sauces for extra flavor. It all depends on what I’m craving.

Can I meal prep this wrap?

I prep all the components in advance but keep them separate. When I’m ready to eat, I reheat the chicken and assemble the wrap fresh—it keeps the texture perfect.

Conclusion

This extra crispy chicken wrap is one of those meals I keep coming back to. It’s packed with flavor, super satisfying, and easy to adapt to whatever I have on hand. Whether I’m making lunch for myself or serving it for dinner, it always hits the mark and disappears fast.

Extra Crispy Chicken Wrap