Crispy Chicken Wraps Recipe | Easy Lunch Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Wash the chicken thoroughly and dry it with paper towels.

Cut the chicken into strips or cubes.

Add 1 teaspoon garlic powder, salt to taste, 1 teaspoon chili powder, 1/3 cup hot sauce, and 1 tablespoon vinegar to the chicken and mix well.

Cover the chicken with cling wrap and marinate in the fridge for 24 hours or at least 2 hours if short on time.

In a bowl, combine 300 grams flour with 100 grams corn flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon cayenne pepper, salt to taste, 1 teaspoon black pepper, 1 teaspoon oregano, and 1 teaspoon white pepper. Mix well.

Divide the flour mixture into two portions; set aside half for dry coating and use the other half for wet batter.

Beat 2 eggs and add them to the remaining half of the flour mixture along with 170 ml sparkling water. Mix until smooth with no lumps.

Coat the marinated chicken in the dry batter, then dip it in the wet batter, and coat it again in the dry batter, ensuring an extra crispy coating.

Heat oil in a deep fryer or skillet over medium to high heat until hot.

Fry the chicken pieces one by one for 3-4 minutes until golden brown, flipping halfway through.

Remove the fried chicken and place it on a wire rack to keep it crispy and drain excess oil.

To assemble the wrap, slightly heat the bread or tortilla in a pan.

Spread your favorite sauce on the bread, add salad leaves, fried chicken, and top with mozzarella cheese.

Wrap tightly and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens