Extra Crispy Chicken Wraps

Extra Crispy Chicken Wraps

Extra Crispy Chicken Wraps are made of lightly battered white meat chicken wrapped with foil and deep fried until crisp. You can make them as big or small as you want.

This meal is a simple and fast to make entree and it is a great recipe to serve at your next gathering. These wraps make a wonderful finger food and you can make these quick and easy meals anytime.

How to make Extra Crispy Chicken Wraps – quick and easy recipe! Just add onion, oregano, garlic powder, s & p to a small pan. Combine with water, tomatoes, garlic, spices. Cover and bring to boil.

How to make Extra Crispy Chicken Wraps (Quick & Easy Recipe) Preparing Extra Crispy Chicken is very easy! Add onions, garlic, paprika, oregano & s& p to a large pot.

Combine all ingredients into the pot. Then add: three or four bowls: flour, cheese, bread crumbs & chicken.

Extra Crispy Chicken Wraps

Chicken coated in a Southern Fried Crispy Breadcrumb, stuffed in a wrap with the most delicious fillings imaginable. Warning – these are very big & filling!

INGREDIENTS
Crispy Chicken
2 Chicken Breasts (brought to room temp)

1/4 tsp each: Onion Powder, Black Pepper

1/2 tsp each: Garlic Powder, Cayenne Pepper (or to spice preference)

1 tsp each: Oregano, Salt

2 tsp Paprika

2 tbsp Milk

1 Egg, beaten

1/2 cup / 65g Flour

3/4 cup / 45g Panko Breadcrumbs (see notes)

1 cup / 250ml Vegetable Oil (see notes)

Wraps
4 large Flour Tortilla Wraps

1 small Romaine Lettuce

1 large Onion, sliced into strips

4 tbsp Sweet Chilli Mayo

5 small Tomatoes, sliced

4 slices of Cheese (see notes)

8 single rashers of Streaky Bacon, cooked to crispiness preference
DIRECTIONS
Crispy Chicken
Line up 3 bowls: First with 1/2cup/65g flour, the second with 1 beaten egg and 2 tbsp milk, the final with 3/4cup/45g Panko breadcrumbs.
In a small bowl, combine 2 tsp paprika, 1 tsp salt and oregano, 1/2 tsp garlic powder and cayenne pepper (or to taste) and 1/4 tsp onion powder and black pepper. Pour half in the flour and the other half in the breadcrumbs. Stir with a fork to combine.

Butterfly 2 chicken breasts right through to make 4 even sized breasts. One by one coat in the flour, then egg, then breadcrumbs, ensuring you fully coat at each stage (especially the last).
Heat up 1 cup of vegetable oil in a 12″ skillet until a breadcrumb rapidly sizzles (medium heat for minimum of 5mins). Use tongs to carefully place the breasts in the oil. Fry for 4-5mins each side or until golden brown, crispy and cooked through the centre. Place to one side and place over cheese slices to melt slightly. Slice into strips when ready.
Wraps & Fried Onions
Toss your onions slices in the leftovers flour, shake off excess, then place in the hot oil leftover from the chicken. Fry until golden and crispy, tossing occasionally.
Stack in the centre of your tortilla wrap: 1 tbsp sweet chilli mayo, 1 romaine lettuce leaf, 4 slices of tomato, 2 rashers of bacon, crispy chicken, crispy onions.
Fold up the bottom, then tightly roll into a wrap. If they seem slightly loose just wrap foil round the bottom to keep it all intact.
NOTES
a) Onion – You don’t have to fry these if you don’t want to. In which case I’d recommend using thinly sliced red onion.
b) Oil – Use an oil with a high smoking point like sunflower, peanut or vegetable oil. Don’t use olive oil, it’ll smoke out the kitchen.
c) Cheese – I use Monterey Jack, but most cheeses work well. I rest it on the chicken once it’s fried just to melt it slightly. For extra melty cheese place it on once you flip the chicken in the pan. Alternatively you can just add the cheese in at the end if you want the crispy chicken by itself.
d) Breadcrumbs – Panko breadcrumbs are great because they’re so large (so turn extra crispy).