Delight In Crispy Chicken Cheese Wraps (Print version)
Golden panko chicken tenders, melted cheese, and a crispy cheese-crusted tortilla make these wraps a satisfying 40-minute dinner.
# Ingredients:
For the chicken
01 -
1 lb (450 g) chicken tenders or boneless skinless chicken breast, cut into strips
02 -
1/2 cup (60 g) all-purpose flour
03 -
1 tsp paprika
04 -
1 tsp garlic powder
05 -
1/2 tsp onion powder
06 -
1/2 tsp salt
07 -
1/4 tsp black pepper
08 -
1 large egg
09 -
1 tbsp milk
10 -
1 cup (60 g) panko breadcrumbs
11 -
3 tbsp vegetable or canola oil, for frying
For the wraps
12 -
4 large flour tortillas
13 -
1 cup (115 g) shredded cheddar or Mexican blend cheese, for filling
14 -
1/2 cup (55 g) shredded cheddar or Mexican blend cheese, for crisping
15 -
1 cup shredded romaine or iceberg lettuce
16 -
1 Roma tomato, diced
17 -
1/4 cup dill pickles, sliced (optional)
For the honey mustard
18 -
1/2 cup mayonnaise
19 -
2 tbsp Dijon mustard
20 -
1 tbsp honey
21 -
1 tsp fresh lemon juice
22 -
Pinch of salt
# Instructions:
01 -
Pat the tenders dry. Stir spices into the flour. Dredge chicken in flour, dip in beaten egg mixed with milk, then press into panko so the crumbs stick well.
02 -
Heat oil in a large skillet over medium heat. Cook tenders for 3 to 4 minutes per side until golden and the internal temperature reaches 165°F. Drain on a wire rack.
03 -
Whisk mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt until smooth.
04 -
Warm the tortillas. Spread honey mustard down the center, then layer lettuce, tomato, filling cheese, and 2 tenders per wrap. Roll tightly and place seam-side down.
05 -
Scatter 2 tablespoons of cheese per side in a hot non-stick skillet. Set the wrap seam-side down and cook for 1 to 2 minutes until the cheese forms a golden, lacy crust. Flip if desired.
06 -
Rest the wraps for 1 minute, then slice in half and serve warm.
# Good to know:
01 -
Best served immediately while the cheese crust is crisp.