Crispy Chicken WrapIngrid Beer
A crispy and juicy chicken wrap layered with Swiss cheese, ham, lettuce, and creamy mayo-Dijon spread for the ultimate satisfying bite.
Equipment
- 1 Mixing bowl for dredging station
Ingredients
Main ingredients
- 4 boneless, skinless chicken breasts even size
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 slices Swiss cheese
- 4 slices deli ham
- 4 large flour tortillas
- lettuce leaves
- olive oil for searing
- mayonnaise for spread
- Dijon mustard for spread
- salt and pepper to taste
Instructions
Instructions
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Flatten chicken breasts to even thickness and season with salt, pepper, garlic powder, and paprika.
- Set up dredging station with flour, eggs, and panko-Parmesan mix in separate bowls.
- Coat chicken in flour, then egg, then panko mix. Press well to stick.
- Sear chicken in olive oil over medium heat 3–4 minutes per side until golden.
- Transfer chicken to baking sheet and bake 15–20 minutes until fully cooked.
- Mix mayonnaise with Dijon mustard in a small bowl to make spread.
- Warm tortillas in pan or microwave until soft and foldable.
- Assemble wrap: spread mayo mix, layer lettuce, ham, cheese, and chicken.
- Wrap tightly and serve warm.
Notes
Wrap leftovers tightly in foil, refrigerate or freeze, and reheat for best results.