EXTRA CRISPY CHICKEN WRAP RECIPE

Extra Crispy Chicken Wrap Recipe image

Provided by @MakeItYours

Number Of Ingredients 17

1 Chicken breast room temperature
1/2 cup All-purpose flour gluten free if desired
¾ cup panko breadcrumbs gluten free
1.5 tsp smoked paprika
1 egg beaten
4 strips of bacon
2 Large Tortilla Wraps
2 tomatoes diced
1/2 onion diced
2 medium avocado mashed
1 tsp garlic powder
Handful of fresh parsley
Salt and pepper to taste
Few leaves of Romaine lettuce chopped
2/4 Cheese slices Cheddar or Monterey
2/3 tbsp Mozzarella cheese shredded
2/3 tbsp Oil for cooking

Steps:

Line up 3 bowls: First with flour, the second with beaten egg, and the final with Panko breadcrumbs mixed with paprika.
Cut chicken breasts in two lengthwise. Place them on the wooden board covered with plastic wrap and pound on both sides. Season with salt and pepper (both sides).
One by one coat in the flour, then egg, then breadcrumbs, ensuring you fully coat at each stage (especially the last).
Heat up cooking oil in a skillet over high heat. Use tongs to carefully place the breasts on to the pan. Cook on high for 3-4 minutes on both sides or until golden brown, crispy, and cooked through the center. Set aside on a plate with a paper towel and cliche into strips.
Make the sauce by mashing up some avocado and mixing with fresh chopped parsley, garlic powder and then seasoning with salt and pepper. Set aside.
Cook the bacon strips until crispy. (You can either cut the bacon first into small pieces or use full bacon strips for the wraps)
Stack in the center of your tortilla wrap: 1 tbsp avocado mix, tomatoes, onions, lettuce, mozzarella cheese, bacon, chicken, and top with cheddar cheese slices.
Fold up the sides, then bottom, and start rolling up. You want a tightly rolled up wrap like in the picture below.
Transfer to a dry skillet over medium heat and warm up the wraps just until the tortillas become golden brown.
Remove from pan, cut in half, and enjoy!!!