Homemade Crispy Chicken Wrap

📝 Ingredients

• 2 wheat tortillas (25 cm)
• 120 g chicken breast
• 1 beaten egg
• 3 tbsp panko breadcrumbs (or crushed cornflakes)
• ½ tsp smoked paprika
• ½ tsp garlic powder
• A few iceberg or romaine lettuce leaves
• 1 tomato, thinly sliced
• ¼ red onion, thinly sliced into rings
• 4 tbsp 0% fromage blanc or Greek yogurt
• 1 tsp sriracha or harissa
• 1 tsp lemon juice
• Salt, pepper, oil for the pan

🍴 Utensils

• Non-stick frying pan
• 2 shallow dishes (for breading)
• Serrated knife

📖 Steps

1. Cut the chicken into strips (1.5 cm thick). Season with salt, pepper, paprika and garlic powder.
2. Set up two shallow dishes: beaten egg in the first, panko mixed with a pinch of salt in the second. Bread the strips: egg → panko, pressing firmly.
3. Heat a drizzle of oil in the pan over medium-high heat. Cook the breaded strips 3–4 min per side until golden brown and crispy. Drain on paper towels.
4. While the chicken cooks, make the sauce: mix the fromage blanc, sriracha, lemon juice, salt and a pinch of garlic powder.
5. Warm the tortillas for 20 sec in the same dry pan — they become soft and lightly toasted.
6. Assemble: spread 2 tbsp of sauce on each tortilla, add lettuce, tomato and red onion, then the crispy chicken strips. Don't overfill so you can roll them properly.
7. Roll tightly, folding in the sides. Cut diagonally and serve immediately — or toast 2 min in the pan to seal the wrap.