Description
A recipe for a chicken wrap featuring crispy chicken and a tangy dill pickle coleslaw.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil for frying
- 4 large flour tortillas
- 1 cup shredded green cabbage
- 1/2 cup shredded red cabbage
- 1/4 cup mayonnaise
- 2 tablespoons dill pickle juice
- 1 tablespoon chopped fresh dill
- 1/4 cup finely chopped dill pickles
- 1/4 cup shredded carrots
Instructions
- Pound chicken breasts to 1/2 inch thickness.
- Set up a breading station: place flour mixed with salt, pepper, and paprika on one plate. Place beaten eggs on a second plate. Place panko breadcrumbs on a third plate.
- Dredge each chicken breast first in the flour mixture, shaking off excess.
- Dip the floured chicken into the egg, letting excess drip off.
- Coat the chicken thoroughly in the panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove chicken and place on a wire rack to drain.
- While chicken cooks, prepare the coleslaw: In a medium bowl, combine shredded green cabbage, red cabbage, chopped dill pickles, and shredded carrots.
- In a small bowl, whisk together mayonnaise, dill pickle juice, and fresh dill.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Slice the cooked chicken breasts thinly.
- Warm the flour tortillas briefly.
- Place sliced chicken down the center of each tortilla. Top the chicken with a portion of the dill pickle coleslaw.
- Fold the sides of the tortilla inward, then roll tightly from the bottom to create a wrap. Serve immediately.
Notes
- You can bake the chicken instead of frying for a lower fat option. Bake at 400°F for 20-25 minutes.
- Use pre-shredded coleslaw mix to save prep time.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 550
- Sugar: 7
- Sodium: 850
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 48
- Cholesterol: 110
Keywords: chicken wrap, crispy chicken, dill pickle, coleslaw, sandwich, lunch