Crispy Chicken Wrap
Juicy seasoned chicken strips with crunchy lettuce, melty cheddar, and creamy garlic mayo in a warm toasted tortilla.
Ingredients
- 2 boneless skinless chicken breasts · sliced into strips
- 2 large flour tortillas
- 1 cup romaine lettuce · shredded
- 1/2 cup shredded cheddar cheese
- 1 tomato · diced
- 3 tbsp mayonnaise
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Directions
- 1
Season the chicken
Toss the chicken strips with garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- 2
Cook the chicken
Heat olive oil in a skillet over medium-high heat. Add the chicken strips in a single layer and cook for 5-6 minutes, turning once, until golden brown and cooked through. Remove from heat and rest for 2 minutes.
- 3
Make the garlic mayo
Stir together the mayonnaise with a pinch of garlic powder and a pinch of smoked paprika in a small bowl until combined.
- 4
Warm the tortillas
Place each tortilla in the dry skillet over medium heat for about 30 seconds per side until soft, pliable, and lightly toasted.
- 5
Assemble the wraps
Spread garlic mayo across the center of each tortilla. Layer on the shredded lettuce, diced tomato, cheddar cheese, and chicken strips, leaving a 2-inch border around the edges.
- 6
Wrap and toast
Fold in the sides of the tortilla, then roll up tightly from the bottom. Place seam-side down in the skillet over medium heat for 1-2 minutes per side until golden and sealed.
