Crispy Chicken Snack Wrap

Ingredients

• 2 lb boneless chicken breast (Cut into strips)
• 1 cup buttermilk (Alternatively, use 1 cup milk plus 1 tbsp white vinegar)
• 1 cup milk (Alternative to buttermilk; use with white vinegar)
• 1 tbsp white vinegar (Use only with the milk alternative)
• salt (To taste, for the chicken marinade)
• 1 tbsp garlic powder (For the chicken marinade)
• 1 tsp onion powder (For the chicken marinade)
• 1 tbsp smoked paprika powder (For the chicken marinade)
• 1 tsp black pepper powder (For the chicken marinade)
• 1 tbsp Dijon mustard (For the chicken marinade)
• 2 tbsp hot sauce (For the chicken marinade)
• oil (For frying)
• 2 cups all-purpose flour (For the dry batter)
• 0.5 cup cornstarch (For the dry batter)
• salt (To taste, for the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 tsp onion powder (For the dry batter)
• 1 tbsp smoked paprika powder (For the dry batter)
• 1 tsp black pepper powder (For the dry batter)
• 1 tsp dried parsley (For the dry batter)
• 0.5 cup mayonnaise (For the sauce)
• 3 tbsp hot sauce (For the sauce)
• 1 tsp Dijon mustard (For the sauce)
• 1 tsp smoked paprika powder (For the sauce)
• 1 tbsp garlic powder (For the sauce)
• 1 tsp onion powder (For the sauce)
• 1 tbsp honey (For the sauce)
• 1 tsp black pepper powder (For the sauce)
• salt (To taste, for the sauce)
• 1 tsp lemon juice (For the sauce)
• 6 flour tortillas (For assembling the wraps)
• lettuce leaves (For assembling)
• 1 red onion (Diced)
• 2 tomatoes (Diced)
• 1 cup mixed cheese (Shredded)

Steps

1. 1

   Place the chicken strips in a bowl. Season with salt, black pepper powder, smoked paprika powder, garlic powder, and onion powder.

2. 2

   Add the buttermilk, or the milk-and-vinegar alternative, along with the hot sauce and Dijon mustard. Mix thoroughly until the chicken is evenly coated, then marinate for 2 to 3 hours.

3. 3

   Prepare the dry batter in a separate bowl by combining the all-purpose flour, cornstarch, salt, black pepper powder, garlic powder, onion powder, smoked paprika powder, and dried parsley. Mix well.

4. 4

   Remove the chicken from the marinade and coat each strip in the dry batter, pressing gently so the coating adheres completely.

5. 5

   Dip the coated chicken back into the buttermilk marinade, then coat it in the flour mixture again for extra crispiness.

6. 6

   Place the coated chicken on a prepared sheet and let it stand for 10 minutes before frying.

7. 7

   Heat the frying oil to 365°F / 185°C.

8. 8

   Fry the chicken in batches for 7 to 8 minutes, or until the coating is golden brown and crisp and the chicken reaches an internal temperature of 165°F / 74°C.

9. 9

   Transfer the fried chicken to a wire rack to drain and remain crisp.

10. 10

    Make the sauce by combining the mayonnaise, hot sauce, Dijon mustard, salt, black pepper powder, garlic powder, smoked paprika powder, onion powder, honey, and lemon juice. Mix until combined.

11. 11

    To assemble each wrap, spread sauce over a flour tortilla. Add lettuce, fried chicken, diced red onion, diced tomatoes, and shredded mixed cheese, then add more sauce.

12. 12

    Close the tortilla around the filling and cook the wrap on a skillet for 1 to 2 minutes, until crisp and golden brown. Serve warm.

Notes

The source does not specify the amount of frying oil or the quantity of lettuce. Use a food thermometer to verify that the chicken reaches 165°F / 74°C.

Nutrition per serving

• main
• wrap
• fried
• chicken
• spicy
• skillet
• family-friendly