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.
- Combine all ingredients for the spicy chili sauce in a small bowl.
- 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.
- FLOUR: Bread the chicken by first coating the chicken tender with seasoned flour.
- EGG: Next, dip the floured chicken into the egg and milk mixture.
- FLOUR: Then dip the coated chicken back into the flour. Arrange breaded chicken onto a plate. Repeat for each piece.
- 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:
- Heat oil to 350 degrees F.
- 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.
- 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:
- Heat the tortillas or wraps per package instructions or over a gas burner on the stove.
- 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!
Spicy Chicken Wraps
Useful Equipment:
Ingredients
The Wrap
- 6 flour tortillas or wraps (6-8 inches)
- prepared chicken tenders (recipe to follow)
- 2 cups cheddar cheese shredded
- 4 cups lettuce chopped
- 2 tomatoes chopped
- 1 tablespoon spicy chili sauce (recipe to follow)
Spicy chili sauce
- ½ cup mayonnaise
- 4 teaspoons chili garlic sauce (Sambal sauce)
- 2 teaspoon granulated sugar
- ¼ teaspoon ground cayenne pepper
- ⅛ teaspoon ground paprika
The Chicken
- 1 ¼ pounds chicken tenders About 2 chicken tenders per wrap
- 1 egg , beaten
- ½ cup whole milk
- 1 cup all-purpose flour
- ½ teaspoon Kosher salt
- ¾ teaspoon baking soda
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
- 1 ½ cups cooking oil
Instructions
Make the Sauce:
- Combine all ingredients for the spicy chili sauce in a small bowl. Cover the sauce and set it in the refrigerator, while preparing the chicken.
- Combine beaten egg with milk in a shallow bowl. In a separate bowl, mix flour salt, baking soda, black pepper, onion powder, garlic powder, and cayenne pepper; whisk together until well combined.
Bread the Chicken
- Bread the chicken by first coating the chicken tender with seasoned flour. Next, dip the floured chicken into egg and milk mixture; then dip the coated chicken back into the flour. Arrange breaded chicken onto a plate. Repeat for each piece.
- When all of the chicken is breaded, pop the plate into the fridge for at least 10 minutes before frying. This step will help the breading to stick on the chicken when frying.
Fry the Chicken
- Heat oil to 350 degrees F. Use the minimal amount of oil possible. I try not to go over ¼ to ½-inch deep inside a pan. When the oil is up to temperature, fry 2 to 4 pieces of chicken at a time (do not overcrowd your pan). Fry until golden brown on each side, about 3 to 4 minutes per side, depending upon thickness.
- Drain on a rack or on paper towels.
Assemble the Wraps
- Heat the tortillas or wraps per package instructions or over a gas burner on the stove.
- Place a 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 or fold like a taco.
Notes
- Use a minimal amount of oil possible. For example, I try not to go over ¼ to ½-inch deep inside a pan.
- Use a heavy cast-iron skillet for best results.
- 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.
Angie | Fiesta Friday says
Rut roh! Now I’m in trouble! And it’s barely 10 o’clock. Luckily I have chicken breasts! 😀
Debbie says
Do you realize that I pin nearly all your recipes? Except for the fish ones….I’m not a fish person. You are amazing! I used to have a Wendy’s down the block from me when I lived in NYC – I’ll have to see how your wraps compare – I have no doubt they are a billion times better! Happy Weekend, Mountain Sister!
The Mountain Kitchen says
Thanks Debbie! I’m so glad you like my vittles!! I ate at Wendy’s for lunch today but I had a burger…lol! I’ll forgive you on the fish Mountain Sister. Happy Weekend! I hope you have a wonderful 4th of July!! ?
Karen (Back Road Journal) says
Your spicy chicken wraps sound great. I can’t remember the last time I fried up some chicken. After seeing this post, I think I’ve been missing some good eating.
The Mountain Kitchen says
Hey Karen! These are delicious. We don’t get often and I’ve done these baked with no comparison. It’s worth the treat! Hope you have a happy and safe 4th!!
Judi Graber says
Spicy is a good thing and your wraps sound and look delicious. I’m sure I would like your version much better than Wendy’s. Never had one there…
The Mountain Kitchen says
Thanks Judi. Hope you’ll try this recipe. Have a Happy 4th!!
Annie @ Givememeatloaf says
That sauce looks fantastic – I want it on everything! 🙂 Definitely going to give this a go asap. Have a happy 4th!
The Mountain Kitchen says
Annie, it’s yummy! Happy 4th and hope Rib Fest was all you dreamed it would be!
Petra @ CrumblesAndKale says
This looks so tasty and I love the sound of that sauce!
The Mountain Kitchen says
Thanks, Petra. Hope you’ll give it a try. It’s so yummy!
Julie is Hostess At Heart says
I’ve been doing this a bit too Debbie. It’s funny isn’t it how our pics are evolving? Regardless these spicy chicken wraps look delicious!
The Mountain Kitchen says
Thanks! Blogging is about growing and changing for the better. Love your beautiful photos Julie!
Sandhya says
Debbie, These look so yummy that I am drooling here! Love that spicy sauce too!
The Mountain Kitchen says
Thank you so much Sandhya. Hope you had a nice weekend!