Spicy Chicken Wraps

These Spicy Chicken Wraps are made with golden-brown chicken tenders, cheddar cheese, lettuce, and tomatoes, drizzled with a spicy chili sauce and wrapped in a crispy grilled tortilla.

David and I collaborated and came up with our own version of the Spicy Chicken Wraps we enjoyed at the well-known fast food restaurant, but our wraps are even better!

Ingredients For the Wraps

A detailed list of ingredients is provided in the recipe card at the end of this post.

• Flour tortillas or wraps: We are good with tortillas, but you can use sandwich wraps that are at least 6-8 inches in diameter or more.
• Chicken Tenders: Buy whole boneless skinless chicken breast and slice them up or buy the tenders pre-sliced. prepared chicken tenders
• Breading For Chicken Tenders:
  • Wet Ingredients: egg beaten in milk for binding the breading to the chicken.
  • Dry Ingredients: All-purpose flour and baking soda.
  • Seasonings: kosher salt, freshly cracked black pepper, onion powder, garlic powder, and cayenne pepper
• Oil: use your cooking oil of choice. For frying, I like to use either peanut or canola oil.
• Filling: shredded cheddar cheese, chopped lettuce, and tomatoes.
• Spicy Chili Sauce: this sauce is homemade and can be adapted to your taste. The main ingredients are mayonnaise, chili garlic sauce (Sambal sauce), granulated sugar, cayenne pepper, and ground paprika.

How to Make Spicy Chicken Wraps

Make the Sauce:

Make the sauce first so that the flavors can meld and get happy.

1. Combine all ingredients for the spicy chili sauce in a small bowl. 
2. Cover the sauce and set it in the refrigerator while preparing the chicken.

Bread the Chicken Tenders:

First, combine beaten egg with milk in a shallow bowl. Then, in a separate bowl, mix flour salt, baking soda, black pepper, onion powder, garlic powder, and cayenne pepper; whisk together until well combined.

1. FLOUR: Bread the chicken by first coating the chicken tender with seasoned flour.
2. EGG: Next, dip the floured chicken into the egg and milk mixture.
3. FLOUR: Then dip the coated chicken back into the flour. Arrange breaded chicken onto a plate. Repeat for each piece.
4. REFRIGERATE: After all of the chicken is battered, pop the plate into the fridge for at least 10 minutes before frying. This step will help the breading stick on the chicken when frying.

Fry The Breaded Chicken Tenders:

1. Heat oil to 350 degrees F.
2. When the oil is up to temperature, fry 2 to 4 pieces of chicken at a time. Fry until golden brown on each side, about 3 to 4 minutes per side, depending upon thickness.
3. Drain on a rack or paper towels.

Tips For Frying the Chicken:

• Use a minimal amount of oil possible. For example, I try not to go over ¼ to ½-inch deep inside a pan.
• Do not overcrowd your pan, or the chicken will not be crispy.
• Chicken is done at an internal temperature of 165 degrees F. Use an instant-read thermometer to check for doneness.
• Use a heavy cast-iron skillet for best results.

Assemble The Spicy Chicken Wraps:

1. Heat the tortillas or wraps per package instructions or over a gas burner on the stove.
2. Place 2 to 3 chicken tenders onto the prepared tortilla top with cheese, chopped lettuce, and tomato. Then drizzle with spicy chili sauce. Wrap it like you would a burrito if using large tortillas or fold like a taco if using small tortillas.

These spicy chicken wraps are so delicious! I’m gonna put these into the meal rotation a little more often. It has been way too long. If you like spicy but not overwhelmingly spicy food, we highly recommend them.

Happy to share this recipe over at Fiesta Friday. Come on over and join in on the fun!