Counter 07 · Burgers & Sandwiches
Crispy Chicken Wraps with Garlic Mayo
Panko-crusted chicken tenders shallow-fried golden and rolled into warm tortillas with lettuce, carrot, cucumber and red cabbage under a drizzle of garlic mayo.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
Game days and beach coolers call for a wrap like this one. Tenderloins are already the right shape, so there is no trimming, and a panko crust stays crunchy even after the wrap is rolled. Shallow frying in a skillet uses far less oil than a deep fryer and is done in under ten minutes. Warm the tortillas before filling so they fold without splitting, and roll with the bottom tucked in and the top left open. Checkered deli paper or parchment around the base keeps it neat.
Method
-
Season the flour with garlic powder and 1 tsp salt. Dredge each tender in flour, dip in egg, then press into the panko.
-
Heat the oil in a 12-inch skillet to 350 F, about 1/4 inch deep. Fry the tenders in two batches for about 3 minutes per side, until golden and 165 F inside. Drain on a rack and salt lightly.
-
Stir the grated garlic into the mayonnaise with a pinch of salt.
-
Warm each tortilla in a dry skillet for 20 seconds per side.
-
Lay lettuce across the lower third of a tortilla, add carrot, cucumber, cabbage and 2 or 3 tenders, and drizzle with garlic mayo.
-
Fold the bottom edge up, roll the sides in snugly with the top left open, and wrap the base in checkered paper or parchment.
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