Crispy Chicken Wraps (Print Version)
# Ingredients:
→ Chicken Batter
01 -
3 tablespoons seasoned salt (Nature's Seasoning)
02 -
¼ cup cornstarch
03 -
1 cup plain flour
04 -
2 eggs, beaten
05 -
8 ounces chicken breast, boneless and skinless, sliced into strips
→ Salad and Wraps
06 -
4 large tortillas (8 inches each)
07 -
1 head romaine lettuce, washed
08 -
½ cup croutons
09 -
¼ cup parmesan cheese, shredded
10 -
¼ cup light Caesar dressing
# Instructions:
01 -
In a shallow dish, combine the flour, seasoning, and cornstarch. Whisk eggs in another dish.
02 -
Cover each chicken piece in the flour mix, dip it in the eggs, and coat in the flour mix again.
03 -
Spray the air fryer basket lightly with oil. Lay chicken strips inside without overlapping. Fry at 380°F for 8 minutes, turn them, and cook for 3 more minutes. Repeat this process for all batches.
04 -
Chop the lettuce and toss it in a big bowl with the dressing, croutons, and cheese.
05 -
Take 3-4 cooked chicken strips and put them on a tortilla with about ½ cup of the prepared salad. Fold up the bottom, tuck in the sides, and roll tightly.
# Notes:
01 -
Lightly spray chicken with oil for a crunchier texture.
02 -
Check that chicken hits 165°F inside for safety.
03 -
Can be wrapped in foil and refrigerated for up to three days.
04 -
They taste just as good cold or at room temp.