What gives the chicken in an Extra Crispy Chicken Wrap its crunchy texture?

The crunch comes from a thick breading—think panko or crushed cornflakes—plus a high-heat cooking method that creates a golden-brown crust before the chicken is wrapped. By using a wire rack or air-fryer you're ensuring airflow around that coating so it stays crisp.

Can I bake or air-fry the chicken instead of deep-frying it?

Yes — you absolutely can. Baking or air-frying your chicken still lets you achieve plenty of crisp—just make sure the coating is dry, the cooking surface isn’t overcrowded, and you use a rack or basket so the bottom stays crisp too. You’ll still get that crunchy texture without as much oil.

How do I keep my wrap from becoming soggy after assembling?

To avoid sogginess, layer a barrier (like shredded lettuce) between the chicken and sauce, and assemble the wrap shortly before eating. Store cooked chicken, tortillas and sauce separately if you’re prepping ahead—then wrap just before serving so the Extra Crispy Chicken Wrap stays fresh and crunchy.

What type of tortilla or wrap shell is best for this recipe?

Use a large flour or whole-wheat tortilla for a traditional wrap feel. If you prefer a lighter shell, large lettuce leaves or a gluten-free alternative work too—just keep in mind they might not be as sturdy under that crispy chicken texture.

Extra Crispy Chicken Wrap – The Ultimate Crunchy, Delicious Guide

Description

This Extra Crispy Chicken Wrap layers crunchy golden chicken with fresh lettuce, juicy tomatoes, melted cheese, and creamy sauce inside a warm flour tortilla.

Ingredients

Scale

1 lb boneless skinless chicken breasts or thighs, cut into strips
1 cup panko breadcrumbs
1 cup crushed cornflakes
1/3 cup all-purpose flour
2 large eggs, beaten
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Neutral oil for frying or cooking spray for air fryer
4 large flour tortillas
1 cup shredded lettuce
1 large tomato, thinly sliced
1/2 cup shredded cheddar or Monterey Jack cheese
1/4 cup ranch dressing or chipotle mayo
Optional: sliced avocado
Optional: thinly sliced red onion
Optional: pickle slices

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Instructions

Pat the chicken dry and cut it into even strips so it cooks at the same rate.
In a shallow bowl combine the panko breadcrumbs and crushed cornflakes.
In a separate bowl whisk together the flour, garlic powder, smoked paprika, salt, and black pepper.
Beat the eggs in another shallow bowl to create an egg wash.
Dredge each piece of chicken in the seasoned flour, dip in the egg, then press firmly into the panko-cornflake mixture to coat all sides.
Arrange the coated chicken strips on a wire rack and let them sit for a few minutes so the coating adheres.
Cook the chicken by frying in hot oil, baking on a wire rack, or air-frying until the coating is deep golden and the chicken reaches 165°F.
Transfer the cooked chicken back to the wire rack and let it rest for a few minutes to stay crisp.
Warm the flour tortillas briefly in a dry skillet or microwave until pliable.
Spread ranch dressing or chipotle mayo down the center of each tortilla.
Layer shredded lettuce over the sauce, then add crispy chicken strips, tomato slices, cheese, and any optional toppings.
Fold in the sides of the tortilla and roll it up tightly around the filling.
For extra texture, place the filled wrap seam-side down in a dry skillet and toast for a minute or two per side until lightly crisp.
Slice each Extra Crispy Chicken Wrap in half on a slight diagonal and serve immediately.

Notes

Let the coated chicken rest on a wire rack before cooking so the crust sticks better and stays crisp.
Avoid crowding the pan or air fryer basket because trapped steam can soften the breading.
For meal prep, store the cooked chicken, tortillas, vegetables, and sauce separately and assemble the wraps just before eating.
Reheat leftover chicken in the oven or air fryer instead of the microwave to bring back its crunch.
Swap in whole wheat tortillas, lighter cheese, or extra vegetables if you want to reduce calories without losing flavor.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 780
Sugar: 5
Sodium: 1100
Fat: 40
Saturated Fat: 12
Unsaturated Fat: 28
Trans Fat: 0.5
Carbohydrates: 77
Fiber: 5
Protein: 35
Cholesterol: 170