Air Fryer Crispy Chicken Wraps (Printable Version)
Crispy air-fried chicken strips combined with fresh romaine, parmesan, and creamy Caesar dressing wrapped in a soft tortilla.
# Ingredients:
→ Chicken
01 -
450 grams fresh chicken breast, cut into uniform strips
02 -
100 grams all-purpose flour, seasoned with salt and pepper
03 -
2 large eggs, beaten until smooth
04 -
Cooking oil spray
→ Salad
05 -
150 grams romaine lettuce, thoroughly dried and chopped
06 -
50 grams parmesan cheese, grated
07 -
30 grams crunchy croutons
08 -
60 milliliters Caesar dressing
→ Wrap
09 -
4 soft tortillas, warmed slightly for flexibility
# Steps:
01 -
Cut the chicken breast into uniform strips to ensure even cooking. Set up a breading station with seasoned flour and beaten eggs ready.
02 -
Dredge each chicken strip in seasoned flour, dip into the beaten eggs, then coat again in the flour mixture for a double layer. Place coated strips on a rack and spray lightly with cooking oil spray.
03 -
Preheat the air fryer to 193°C (380°F). Arrange the chicken strips in a single layer without overcrowding. Spray again lightly with cooking oil spray and cook for 11-12 minutes, flipping halfway through, until golden and crispy.
04 -
Warm tortillas slightly to increase pliability. Evenly layer romaine lettuce, parmesan cheese, croutons, and Caesar dressing on each tortilla. Place the crispy chicken strips strategically on top.
05 -
Roll each tortilla tightly, tucking in the sides to secure the filling. Serve immediately or wrap tightly for meal prep purposes.
# Notes:
01 -
Ensure chicken is cooked to an internal temperature of 74°C (165°F) for safety and optimal juiciness.
02 -
Do not overcrowd the air fryer basket to maintain crispiness.
03 -
Let chicken rest a few minutes after frying before slicing to preserve juices.
04 -
Prepare and store salad and dressing separately when packing for later consumption to avoid sogginess.