These Spicy Chicken Wraps are tortillas wrapped around crispy chicken tenders, topped with cheese, lettuce, tomatoes drizzled with a spicy chili sauce.
1 ¼poundschicken tendersAbout 2 chicken tenders per wrap
1egg, beaten
½cupwhole milk
1cupall-purpose flour
½teaspoonKosher salt
¾teaspoonbaking soda
½teaspoonfresh cracked black pepper
¼teaspoononion powder
¼teaspoongarlic powder
¼teaspoonground cayenne pepper
1 ½cupscooking 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.
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