Crispy Chicken Wrap with Wedges and Fresh Salad
This Crispy Chicken Wrap with Wedges and Fresh Salad brings together crispy, tender chicken, perfectly seasoned potato wedges, and a refreshing salad for a wholesome and delicious meal. It’s the perfect balance of textures and flavors—crunchy, creamy, and zesty—ideal for lunch or dinner!
Total Time
Cook Time: 30 mins
Total Time: ~50 mins
Ingredients:
For the Crispy Chicken:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
Salt & pepper, to taste
2 large eggs, beaten
2 cups breadcrumbs (panko for extra crispiness)
1/4 cup olive oil (for frying)
For the Wedges:
4 medium potatoes, cut into wedges
2 tbsp olive oil
1 tsp paprika
Salt & pepper, to taste
1/2 tsp garlic powder
For the Salad:
4 cups mixed greens (lettuce, spinach, or arugula)
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup feta cheese (optional)
Olives (optional)
Dressing of choice (vinaigrette, ranch, or lemon-olive oil dressing)
For the Wraps:
4 large tortillas (flour, whole wheat, or gluten-free)
1 cup shredded lettuce
1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
Sauce of choice (ranch, mayo, BBQ, or a garlic sauce)
Instructions:
1. Prepare the Wedges:
Preheat oven to 400°F (200°C).
Toss potato wedges in olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
2. Prepare the Crispy Chicken:
Season chicken breasts with salt and pepper.
In a shallow dish, mix flour, paprika, garlic powder, onion powder, oregano, salt, and pepper.
Dip each chicken breast into the flour mixture, then dip in beaten egg, and coat in breadcrumbs.
Heat olive oil in a large skillet over medium heat. Fry chicken breasts for 5–6 minutes per side until golden brown and cooked through (internal temperature should be 165°F/74°C).
Let the chicken rest for a few minutes before slicing into strips.
3. Prepare the Salad:
In a large bowl, combine mixed greens, cucumber, tomatoes, onion, and feta (if using).
Toss with your dressing of choice.
4. Assemble the Wraps:
Warm the tortillas in a dry pan for 30 seconds on each side.
Lay each tortilla flat, and layer with shredded lettuce, crispy chicken strips, shredded cheese, and a drizzle of sauce.
Roll up the tortilla tightly, folding in the sides as you go.
5. Serve:
Slice the wraps in half and serve alongside crispy potato wedges and the fresh salad.
Tips:
For extra crunch: Use a double coating on the chicken (flour, egg, breadcrumbs, then repeat for a second coating).
For a healthier version: Use air fryer or oven-baked chicken instead of frying.
For a spicier kick: Add some chili flakes or a spicy sauce to the wraps.
Nutritional Information
Calories: ~600 kcal
Cholesterol: 90mg
Sodium: 900mg
Total Carbohydrates: 50g
Dietary Fiber: 7g
Sugars: 4g
Protein: 36g
Calcium: 150mg
Iron: 3mg
Potassium: 800mg
Vitamin C: ~20% DV
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Let me know if you’d like a macronutrient breakdown by %, or
a printable nutrition label format!