Gluten-Free Crispy Chicken Wrap
Elevate your lunchtime routine with this irresistible Gluten-Free Crispy Chicken Wrap! Perfectly seasoned and golden-crusted chicken strips are the star of this dish, coated in a delectable blend of gluten-free breadcrumbs and Parmesan cheese for a delightfully crispy bite. Wrapped in soft gluten-free tortillas and paired with fresh lettuce, juicy tomato slices, creamy avocado, and a zesty homemade sriracha mayo, this recipe delivers a mouthwatering balance of textures and flavors. Ready in just 35 minutes, this quick and easy recipe is a perfect option for a wholesome, gluten-free meal that doesn’t skimp on satisfaction. Ideal for meal prep or a grab-and-go lunch, these wraps promise to please your taste buds and fuel your day!
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Recipe Information
Ingredients
- 4 pieces gluten-free tortillas
- 2 pieces chicken breast
- 1 cup gluten-free breadcrumbs
- 1 cup parmesan cheese, grated
- 1 piece large egg
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons olive oil
- 4 pieces lettuce leaves
- 1 piece tomato, sliced
- 1 piece avocado, sliced
- 0.5 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pound the chicken breasts to an even thickness, about 1/2 inch, using a meat mallet to ensure even cooking.
In a shallow bowl, mix the gluten-free breadcrumbs, grated parmesan cheese, salt, and black pepper.
In another bowl, beat the egg with the milk to create an egg wash.
Dip one chicken breast into the egg wash, ensuring it is fully coated, then press it into the breadcrumb mixture. Turn and press both sides to coat evenly. Repeat with the second chicken breast.
Heat the olive oil in a large skillet over medium heat. Add the coated chicken breasts and fry each side for about 3-4 minutes until golden and crispy. Transfer the chicken breasts to the prepared baking sheet and bake in the preheated oven for 10 minutes or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the sauce by mixing mayonnaise, sriracha sauce, and lemon juice in a small bowl.
To assemble the wraps, place a gluten-free tortilla flat and spread about a tablespoon of the sauce over the surface.
Layer a piece of lettuce leaf, a few slices of tomato, and a few slices of avocado onto the tortilla.
Slice the cooked chicken breasts into strips and distribute them evenly among the wraps.
Drizzle an additional spoonful of sauce over the chicken, then gently roll the tortilla to enclose the filling securely.
Secure with a toothpick if needed, slice in half, and serve immediately.
Nutrition Facts
Calories |
3768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.4 g | 285% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 6865 mg | 298% | |
| Total Carbohydrate | 320.4 g | 117% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 22.0 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1333 mg | 103% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2052 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
