Description
Golden, crunchy chicken strips with fresh greens and tangy sauce in warm tortillas. A fast, easy weeknight meal that feels special and comfortingly satisfying for the whole family.
Ingredients
2 large chicken breasts (boneless, skinless)
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (or panko)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons vegetable oil
4 large flour tortillas
4 cups shredded lettuce
2 medium tomatoes, diced
1 avocado, sliced
1/4 cup mayonnaise
1 tablespoon mustard
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon honey
Instructions
Preheat oven to 200°F (95°C) and line a baking sheet with parchment paper.
Slice chicken breasts into thin strips. In separate bowls, place flour, beaten eggs, and seasoned breadcrumbs (mix in salt, pepper, garlic powder, and paprika).
Dredge chicken strips in flour, shaking off excess. Dip in egg wash, then coat with breadcrumbs.
Heat oil in a large skillet over medium heat. Cook chicken until golden and crisp (about 3-4 minutes per side). Transfer to the prepared baking sheet and keep warm in the oven.
In a small bowl, whisk mayonnaise, mustard, lime juice, cilantro, and honey to make the tangy sauce.
Warm tortillas on the skillet briefly. Layer lettuce, tomatoes, avocado, and chicken strips, then top with the tangy sauce. Roll tightly and serve.
Notes
Use panko breadcrumbs for extra crispiness.
Substitute store-bought ranch-style dressing if preferred.
Drain excess oil from cooked chicken on paper towels for less greasy wraps.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Frying
- Cuisine: American