Crispy Chicken Crunchwrap

There’s something magical about the combination of crispy, cheesy, saucy, and crunchy all wrapped up into one perfect bite – and these Crispy Chicken Crunchwraps deliver exactly that. Inspired by fast-food flavors but made with simple, wholesome ingredients at home, these wraps are a guaranteed crowd-pleaser. The star here is the homemade chicken patty: seasoned ground chicken coated in crushed corn flakes and pan-fried until golden and crispy. From there, we layer it with crisp lettuce, sharp cheddar, and a tangy mayo-pickle sauce, then fold it all into a tortilla and toast it to perfection. Whether you’re feeding picky eaters, craving a fun weeknight dinner, or just want to level up your lunch, this recipe is a must-try.

If you’re making this at home, I highly recommend using a tortilla press to warm and flatten your wraps before folding – it makes a huge difference for even crisping. Here’s one I use and love: https://amzn.to/3IKUkc8

Crispy Chicken Crunchwrap

Recipe by itskristinskitchenCourse: Chicken

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

525

kcal

Ingredients

• For the Chicken Patties:

• 1 lb ground chicken

• 1/2 cup breadcrumbs

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp dried parsley

• 1/2 tsp salt

• 1 cup crushed corn flakes (for coating)

• Oil, for pan-frying

• For the Wraps:

• 4 large flour tortillas

• 1 cup shredded lettuce

• 1/2 cup mayo

• 1/4 cup chopped pickles

• 1 cup shredded cheddar cheese

Directions

• Make the Chicken Patties: In a large bowl, combine ground chicken, breadcrumbs, garlic powder, paprika, parsley, and salt. Mix well and form into 4 evenly sized patties. Press each patty firmly into crushed corn flakes to coat.
• Pan-Fry the Patties: Heat a small amount of oil in a skillet over medium heat. Fry the patties for 4–5 minutes per side, or until golden brown and cooked through. Set aside on a paper towel-lined plate.
• Mix the Sauce: In a small bowl, stir together mayo and chopped pickles. Taste and adjust as needed — more pickles = more tang!
• Assemble the Crunchwraps: Cut a slit from the center of each tortilla outward. Think of the tortilla as four quarters:
• Bottom left: shredded lettuce
• Top left: chicken patty
• Top right: mayo-pickle sauce
• Bottom right: cheddar cheese
• Fold each quadrant over the next until a compact triangle forms.
• Crisp the Wraps: In a clean skillet over medium heat, toast each wrap seam-side down until golden and crispy, flipping to toast both sides and melt the cheese inside.

These crunchwraps are as satisfying to make as they are to eat – and they reheat beautifully, too. I shared a step-by-step video of the process over on TikTok and Instagram, so if you want to see how that fold works or hear the crunch for yourself, make sure to check those out!
TIKTOK & INSTAGRAM

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