This crispy chicken wrap features cornflake-crusted tenders, creamy sauce, and melted cheddar in a golden tortilla. Ready in 30 minutes
There’s something magical about a wrap that stays perfectly crispy on the outside while being loaded with flavor on the inside. This Crispy Chicken Folded Wrap hits every note—crunchy cornflake-crusted chicken, tangy pickle sauce, melted cheddar cheese, and fresh lettuce, all toasted to golden perfection in a folded tortilla.
I stumbled upon the folded wrap technique a few months ago, and honestly, it’s changed my lunch game completely. Instead of a soggy wrap that falls apart after the first bite, this method creates four neat pockets that hold everything together beautifully. Plus, when you toast it in butter, you get these incredible crispy edges that add another layer of texture.
What I love most about this recipe is how it combines the satisfaction of a burger with the convenience of a wrap. The chicken gets double-coated in spiced egg wash and crushed cornflakes, creating that signature crunch we all crave. Then it’s tossed in a sweet and spicy honey garlic glaze that’s absolutely addictive. Trust me, you’ll want to make extra sauce for dipping!
Recipe Information
Servings: 4 wraps
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: 485 per wrap
Ingredients
For the Crispy Chicken:
- 500 g (1 lb) chicken breast, cut into thin tenders
- 2 cups crushed cornflakes
- 2 large eggs
- 1 tbsp Sriracha sauce
Chicken Seasoning:
- 1 tsp paprika
- ½ tsp turmeric
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cumin
For the Wrap Sauce:
- 3 tbsp mayonnaise
- 2 tbsp pickle juice (from the jar)
- 1 tbsp plain yogurt
- 1 tbsp garlic powder
- ½ tsp salt
- 1 tsp dried parsley
- 30 g pickles, finely chopped (about 2-3 small pickles)
For the Sweet Spicy Glaze:
- 3 garlic cloves, minced
- 2 tbsp honey
- 1-2 tsp Sriracha or chili oil (adjust to taste)
- 1-2 tbsp water
For Assembly:
- 4 large flour tortillas (10-inch)
- 2 cups shredded lettuce or mixed greens
- 4 slices cheddar cheese
- 2 tbsp butter (for toasting)
- 1 tbsp olive oil
Instructions
Step 1: Prep the Chicken
Cut your chicken breasts into thin, rectangular tenders about ½-inch thick. This ensures even cooking and makes them perfect for wrapping. Pat them dry with paper towels—this helps the coating stick better.
Step 2: Season Generously
In a small bowl, mix together paprika, turmeric, salt, pepper, and cumin. Rub this spice blend all over the chicken tenders, making sure every piece is well-coated. The turmeric gives it a beautiful golden color while the cumin adds depth.
Step 3: Set Up Your Coating Station
Grab two shallow bowls. In the first bowl, whisk together 2 eggs and 1 tablespoon of Sriracha. In the second bowl, add your crushed cornflakes. Pro tip: If your cornflakes aren’t crushed enough, put them in a zip-top bag and roll over them with a rolling pin until you get coarse crumbs.
Step 4: Double Coat the Chicken
Dip each seasoned chicken tender first into the egg mixture, letting the excess drip off. Then press it firmly into the cornflakes, coating all sides thoroughly. Place the coated tenders on a plate. This double-coating creates that extra-crispy texture we’re after.
Step 5: Air Fry to Perfection
Preheat your air fryer to 400°F (200°C). Arrange the chicken tenders in a single layer in the basket, making sure they don’t overlap. Air fry for 20 minutes, flipping halfway through, until they’re golden brown and crispy. The internal temperature should reach 165°F. No air fryer? You can bake them at 425°F for 20-25 minutes on a wire rack set over a baking sheet.
Step 6: Make the Wrap Sauce
While the chicken cooks, combine mayo, pickle juice, yogurt, garlic powder, salt, dried parsley, and finely chopped pickles in a bowl. Whisk until smooth. This tangy sauce is similar to what you’d find at your favorite burger joint. Set aside 3 tablespoons of this sauce and mix it with a drizzle of olive oil to dress your lettuce.
Step 7: Create the Sweet Spicy Glaze
In a small pan over medium heat, add minced garlic and sauté for 30 seconds until fragrant. Add honey, Sriracha (start with 1 teaspoon if you’re heat-sensitive), and water. Stir and let it simmer for 2 minutes until slightly thickened. Remove from heat.
Step 8: Coat the Chicken
Once your chicken is done, immediately toss the hot tenders in the sweet spicy glaze while they’re still warm. The heat helps the sauce cling to the crispy coating without making it soggy.
Step 9: Prepare Your Tortilla
Lay a tortilla flat on your cutting board. Make a single cut from the center of the tortilla straight down to the bottom edge. This creates your four sections for filling.
Step 10: Fill Each Section
Imagine your tortilla divided into four quadrants. Going clockwise from the bottom left:
- Bottom left: Add dressed lettuce
- Bottom right: Place 2-3 chicken tenders
- Top right: Spread a generous amount of wrap sauce
- Top left: Add a slice of cheddar cheese
Step 11: The Folding Technique
Start with the bottom left section (lettuce) and fold it up over the chicken section. Then fold that combined section to the right, covering the sauce. Finally, fold up once more over the cheese section. You’ll end up with a triangular pocket that holds everything together perfectly. This technique is a game-changer—watch it in action on our Instagram for a visual guide!
Step 12: Toast to Golden Perfection
Heat a non-stick skillet over medium heat and add a small pat of butter. Place your folded wrap in the pan, seam-side down first. Toast for 2-3 minutes on each side until golden brown with crispy edges and the cheese inside is melted. The butter creates an irresistible golden crust.
Chef’s Tips
Make It Extra Crispy: For maximum crunch, let the coated chicken rest in the fridge for 15 minutes before air frying. This helps the coating adhere better and creates a crispier crust.
Cornflake Substitutes: No cornflakes? Panko breadcrumbs work great too. You can also try crushed Rice Krispies or even crushed tortilla chips for a different flavor profile.
Sauce Make-Ahead: Both the wrap sauce and the sweet spicy glaze can be made 2-3 days in advance. Store them in airtight containers in the fridge. The flavors actually improve overnight!
Heat Level Control: The Sriracha in the egg wash is mild after cooking. If you want more kick, increase the Sriracha in the honey garlic glaze or serve extra hot sauce on the side.
Cheese Options: While cheddar is classic, pepper jack adds spice, Swiss brings nuttiness, and provolone melts beautifully. Use what you love!
Tortilla Size Matters: This folding technique works best with 10-inch flour tortillas. Smaller tortillas won’t give you enough room for all the fillings.
Variations to Try
Spicy Buffalo Version: Skip the honey garlic glaze and toss the chicken in buffalo sauce instead. Use ranch dressing in place of the wrap sauce and add some blue cheese crumbles.
Mediterranean Twist: Season the chicken with oregano and lemon zest. Swap the wrap sauce for tzatziki and add cucumber, tomatoes, and feta cheese.
BBQ Style: Use BBQ sauce instead of the honey garlic glaze. Add crispy bacon strips and coleslaw for a Southern-inspired wrap.
Low-Carb Option: Use a large low-carb tortilla or swap the tortilla entirely for a lettuce wrap (Boston or butter lettuce works best).
Baked Instead of Fried: If you don’t have an air fryer, bake the chicken at 425°F on a wire rack for 20-25 minutes, flipping once.
Storage & Reheating Instructions
Storing Components Separately: For best results, store the cooked chicken, sauces, and other ingredients separately in airtight containers in the refrigerator for up to 3 days. Assemble fresh wraps when ready to eat.
Storing Assembled Wraps: If you’ve already assembled the wraps, wrap them tightly in aluminum foil and refrigerate for up to 24 hours. They’re best eaten fresh, but this works for meal prep.
Reheating: To reheat, warm the assembled wrap in a skillet over medium heat for 3-4 minutes per side, or place in a 350°F oven for 10 minutes until heated through and crispy. Avoid microwaving if possible—it makes the tortilla soggy and the chicken loses its crunch.
Freezing: You can freeze the cooked (but unsauced) chicken tenders for up to 2 months. Thaw in the fridge overnight, then reheat in the air fryer at 350°F for 8-10 minutes before assembling your wraps.
Nutrition Information
Per Serving (1 wrap):
- Calories: 485 kcal
- Protein: 32g
- Carbohydrates: 42g
- Fat: 19g
- Saturated Fat: 7g
- Fiber: 3g
- Sugar: 8g
- Sodium: 890mg
- Cholesterol: 145mg
Note: Nutrition information is approximate and based on standard ingredient measurements. Values may vary based on specific brands and modifications.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay extra juicy. They may need an additional 2-3 minutes of cooking time. Just make sure the internal temperature reaches 165°F.
Why is my cornflake coating falling off?
This usually happens if the chicken is too wet before coating. Always pat the chicken completely dry with paper towels before seasoning. Also, pressing the cornflakes firmly onto the chicken helps them adhere better. Letting the coated chicken rest for 10-15 minutes before cooking also helps the coating set.
Can I make these wraps ahead for meal prep?
Yes! Cook the chicken and prepare both sauces ahead of time. Store everything separately in the fridge. When you’re ready to eat, assemble and toast a fresh wrap. If you must assemble ahead, wrap tightly in foil and refrigerate for up to 24 hours, but the tortilla won’t be as crispy.
What’s the best way to crush cornflakes?
Place cornflakes in a large zip-top bag, press out the air, and seal. Use a rolling pin to crush them into coarse crumbs—you want some texture, not powder. Alternatively, pulse them a few times in a food processor.
Can I make this recipe gluten-free?
Definitely! Use gluten-free cornflakes (check the label—some contain malt flavoring), and swap the regular tortilla for gluten-free wraps. Everything else in the recipe is naturally gluten-free.
Why This Recipe Works
According to food science experts at Serious Eats, the key to extra-crispy fried chicken is using a coating with texture, like crushed cornflakes or panko. The irregular surface creates more area for browning, resulting in superior crunch. The egg wash acts as a binder, while the Sriracha adds moisture that helps create steam during cooking, which pushes the coating away from the meat slightly—creating an even crispier texture.
The folded wrap technique isn’t just trendy—it’s practical. Traditional wraps often have all the fillings bunched in the middle, leading to soggy bottoms and messy eating. By distributing ingredients across four sections and folding them strategically, you create multiple layers that hold together better and ensure every bite has a bit of everything.
Similar Recipes You’ll Love
If you’re obsessed with crispy chicken like I am, you’ll want to check out these other favorites on Organic Recipe Guide:
- Looking for more air fryer magic? Try our crispy air fryer chicken wings that use a similar coating technique.
- Craving more wrap inspiration? Our buffalo chicken ranch wrap uses a different folding method but equally delicious results.
- Want to master more chicken recipes? Check out our honey garlic chicken tenders guide for another family-friendly favorite.
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Drop a comment below and let us know how your wraps turned out! Did you try any of the variations? What’s your favorite sauce combination? We love hearing from you and your feedback helps us create even better recipes.
Final Thoughts
This Crispy Chicken Folded Wrap has become a weekly staple in my kitchen, and I have a feeling it’ll become one of yours too. It’s got that perfect combination of textures—crispy, creamy, crunchy, and soft—all in one handheld meal. Whether you’re packing lunch for work, feeding hungry teenagers, or just treating yourself to something special, this wrap delivers every single time.
The best part? Once you master the folding technique, you can apply it to endless filling combinations. It’s one of those recipes that looks impressive but is actually simple enough for a busy weeknight. Give it a try this week—I promise you won’t be disappointed! Crispy Chicken Wrap
Happy cooking, and here’s to never having a boring lunch again! 🌯✨
More Resources:
- For ingredient sourcing tips and organic chicken options, check out the USDA’s organic certification guidelines
- Learn more about proper chicken cooking temperatures from FoodSafety.gov