Crispy Chicken Wraps

October 21, 2015 • Posted in: chicken, Easy Dinners, Summer

The original recipe for these is from the AWW ( and calls for them to be served in crispy taco shells. By all means, give it a shot, but they're pretty damn good as listed.


  • 2 large chicken breasts, sliced into even-sized strips
  • 2 tbsp sour cream
  • pinch turmeric
  • 1 tsp mexican seasoning or cajun spice
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • 1 1/2 cups (approx) panko or fresh breadcrumbs
  • oil for frying
  • tortillas
  • grated cheese, shredded lettuce, grated carrot, diced red onion, halved cherry tomatoes, to serve
  • sour cream and sweet chilli sauce, for garnish


  1. In a glass or stainless steel bowl, combine the chicken strips, sour cream, turmeric, spice, garlic and lemon juice, then mix until coated. Leave to marinate for up to 2 hours.
  2. When ready to serve, toss the marinated chicken strips in the panko or breadcrumbs and cook in a large, preheated frying pan with a little oil until golden and cooked through.
  3. Serve the chicken strips in warmed tortillas shells with a range of salad ingredients. Top with a dollop of sour cream and drizzle over sweet chilli.
Preparation time: 2 hours
Cooking time: 20 minutes
Serves: 4

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