Crispy Chicken Crunchwrap
Ingredients
Crispy Chicken
boneless skinless chicken breast (cut into fry-shaped strips)
2 piece
salt
1 tsp
black pepper
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
paprika
1 tsp
all-purpose flour
1 cup
egg (beaten)
2 piece
panko breadcrumbs
2 cup
sunflower oil (for frying)
500 ml
Spicy Sauce
mayonnaise
0.5 cup
sriracha
2 tbsp
garlic powder
0.5 tsp
paprika
0.5 tsp
black pepper
0.25 tsp
Crunchwrap Assembly
flour tortilla (large)
4 piece
nacho cheese sauce
0.5 cup
mozzarella cheese (shredded)
200 g
tostada shell
4 piece
sour cream
0.5 cup
lettuce (shredded)
150 g
tomato (diced)
2 piece
onion (diced)
1 piece
butter (for toasting)
20 g
Instructions
Prepare and season chicken
Season chicken strips with salt, pepper, garlic powder, onion powder, and paprika.
Bread the chicken
Coat each strip in flour, dip in beaten eggs, then coat well with panko breadcrumbs.
Fry the chicken
Heat oil to 175°C and fry chicken strips for 4–6 minutes until golden brown and cooked through.
Prepare spicy sauce
Mix mayonnaise, sriracha, garlic powder, paprika, and black pepper until smooth.
Prepare vegetables
Shred lettuce, dice tomatoes and onions.
Assemble the Crunchwrap
Layer tortilla with nacho cheese, crispy chicken, mozzarella, tostada, sour cream, lettuce, tomatoes, onions, and more cheese.
Toast the Crunchwrap
Cook seam-side down in a buttered skillet for 2–3 minutes until golden, flip and cook another 2–3 minutes until crispy and cheese melts.
Original recipe
Storage
Best enjoyed fresh. Reheat in skillet to restore crispiness.
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