Crispy Chicken Burger Folded Wrap

This crispy chicken wrap takes the best bits of a chicken burger and folds them into a golden tortilla. Cornflake-coated chicken gets a honey garlic glaze, then joins cheddar and dressed lettuce in a quarter-fold wrap. Creamy pickle sauce adds a tangy finish to balance the sweetness.

Ingredient notes

Crush the cornflakes into small pieces so they cling to the chicken, but leave a little texture for crunch. Cut the chicken into even, thin strips so it cooks evenly. Large, soft flour tortillas are easiest to fold, and shredded cheddar melts neatly between the layers.

How to make crispy chicken burger folded wrap

Step 1

Heat the oven to 200°C (400°F). Season the chicken with paprika, turmeric, cumin, salt and pepper. Beat the eggs with 1 tablespoon Sriracha. Dip the chicken in the egg mixture, then press into crushed cornflakes. Arrange on a lined tray and bake for about 20 minutes, turning halfway, until the thickest pieces reach 74°C (165°F).

Step 2

Stir together the mayonnaise, pickle juice, yogurt, garlic powder, salt, dried parsley and chopped pickles. Toss the lettuce with about 3 tablespoons of this sauce and a drizzle of olive oil. Reserve the rest for the wraps.

Step 3

Warm the minced garlic, honey, Sriracha or chili oil and 1–2 tablespoons water in a pan until combined. Toss in the cooked chicken to coat.

Step 4

Cut a slit from the centre of each tortilla to the edge. Divide chicken, cheddar, dressed lettuce and a little reserved sauce between the four quarters. Fold each quarter over the next to make a compact triangle.

Step 5

Toast the folded wraps in a lightly buttered pan over medium heat until golden on both sides and the cheddar has melted. Serve straight away.

Tips for the best result

Press the coating onto the chicken and leave space between pieces on the baking tray. Toss the cooked chicken in the glaze just before assembling. Dress the lettuce lightly rather than soaking it, and use a thin layer of filling in each quarter so the wrap stays easy to fold.

Serving and making ahead

Toast over medium heat until the tortilla is golden and the cheese melts. Serve straight away for the best texture. If making components ahead, keep the chicken, lettuce and sauces separate in the fridge, then reheat the chicken thoroughly and assemble just before toasting.

More from my kitchen

Find another favourite in my recipe collection, or try my roasted tomato pasta with ricotta for a cosy dinner.

Aylin Elma

Crispy Chicken Burger Folded Wrap

Cornflake-coated chicken, cheddar and dressed lettuce folded into crisp, golden tortillas with honey garlic sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 wraps

Ingredients Method

Ingredients

  

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• 500 g chicken breast cut into thin strips
• 60 g cornflakes crushed
• 2 eggs
• 1 tablespoon Sriracha for the egg mixture
• 1 tablespoon paprika
• 1 tablespoon turmeric
• 1 tablespoon cumin
• salt and pepper to taste
• 4 large flour tortillas
• cheddar for filling
• lettuce shredded
• 3 tablespoon mayonnaise
• 2 tablespoon pickle juice
• 1 tablespoon plain yogurt
• 1 tablespoon garlic powder
• ½ teaspoon salt for the wrap sauce
• 1 teaspoon dried parsley
• 2 tablespoon chopped pickles
• 3 garlic cloves minced, for the chicken sauce
• 2 tablespoon honey
• Sriracha or chili oil to taste, for the chicken sauce
• 1-2 tablespoon water for the chicken sauce
• olive oil a drizzle for the lettuce
• butter for toasting

Method

 

1. Heat the oven to 200°C (400°F). Season the chicken with paprika, turmeric, cumin, salt and pepper. Beat the eggs with 1 tablespoon Sriracha. Dip the chicken in the egg mixture, then press into crushed cornflakes. Arrange on a lined tray and bake for about 20 minutes, turning halfway, until the thickest pieces reach 74°C (165°F).
2. Stir together the mayonnaise, pickle juice, yogurt, garlic powder, salt, dried parsley and chopped pickles. Toss the lettuce with about 3 tablespoons of this sauce and a drizzle of olive oil. Reserve the rest for the wraps.
3. Warm the minced garlic, honey, Sriracha or chili oil and 1–2 tablespoons water in a pan until combined. Toss in the cooked chicken to coat.
4. Cut a slit from the centre of each tortilla to the edge. Divide chicken, cheddar, dressed lettuce and a little reserved sauce between the four quarters. Fold each quarter over the next to make a compact triangle.
5. Toast the folded wraps in a lightly buttered pan over medium heat until golden on both sides and the cheddar has melted. Serve straight away.

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