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Crunchy Honey BBQ Chicken Wraps

Enjoy the irresistible crunch and rich flavor of these Crunchy Honey BBQ Chicken Wraps, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken (cooked) You can use rotisserie chicken for faster preparation.
  • 1/2 cup honey BBQ sauce Adjust sweetness to taste.
  • 1/2 cup all-purpose flour
  • 1/2 cup breadcrumbs (panko works great) Panko breadcrumbs add extra crunch.
  • 2 large eggs (beaten) Used for breading.
  • 4 large tortillas Choose your favorite style.
  • 1 cup lettuce (shredded) Romaine or Iceberg works well.
  • 1 medium tomato (diced)
  • 1/2 medium avocado (sliced)
  • Salt and pepper to taste
  • Oil for frying (such as vegetable or canola) Ensure oil is hot enough for frying.

Method
 

Preparation
  1. In a bowl, combine your cooked shredded chicken with the honey BBQ sauce, mixing well until completely coated. Set aside.
  2. Create a breading station with three bowls: one for flour, another for beaten eggs, and the third for breadcrumbs.
Breading
  1. Take a portion of the sauced chicken, dip it into the flour, then into the beaten egg, followed by the breadcrumbs. Ensure it’s well-covered for that perfect crunch. Repeat for all the chicken.
Frying
  1. In a skillet, heat oil over medium heat. Add the breaded chicken in batches, cooking until golden brown and crispy on each side (about 3-5 minutes per side). Drain on paper towels.
Assembly
  1. Lay the tortillas flat. Start by adding a layer of shredded lettuce, then top with crispy chicken, diced tomatoes, and sliced avocado. Roll the tortilla tightly.
Serving
  1. Slice the wraps in half and serve immediately with extra BBQ sauce on the side for dipping. Enjoy!

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven preheated to 350°F (175°C) for about 10-15 minutes. For freezing, wrap portions tightly and keep frozen for up to a month. Thaw in the fridge overnight before reheating.