Crispy Chicken Wrap with Wedges & Fresh Salad: A Perfectly Balanced Homemade Delight

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Looking for a hearty, flavorful, and incredibly satisfying meal that checks all the boxes? This Crispy Chicken Wrap with Wedges & Fresh Salad is your new go-to recipe for lunch, dinner, or weekend get-togethers. Featuring juicy, golden-fried chicken breast wrapped in a warm tortilla with spicy mayo and crisp vegetables, and served alongside seasoned potato wedges and a light balsamic salad, this dish strikes the perfect harmony between indulgence and freshness.

This blog post will walk you through everything you need to recreate this vibrant meal at home — including tips for preparation, clever substitutions, and serving suggestions. Whether you’re a seasoned home cook or a kitchen newbie, this recipe is simple to follow and sure to impress.

Why You’ll Love This Recipe

This recipe is perfect for:

  • Busy families looking for a wholesome yet fun dinner.
  • Meal preppers who want multiple components that store well.
  • Foodies craving a balanced meal with textures and flavors galore.
  • Hosts planning a casual dinner party with restaurant-quality presentation.

The crispy chicken offers that irresistible crunch, while the soft wrap and creamy, spicy mayo bring comfort and kick. Pair that with golden, seasoned wedges and a garden-fresh salad, and you’ve got a complete plate that’s both comforting and invigorating.

Kitchen Equipment Needed

To execute this recipe smoothly, make sure you have the following:

  • Large baking sheet
  • Mixing bowls (at least 3)
  • Large skillet or deep frying pan
  • Tongs
  • Knife & cutting board
  • Measuring spoons & cups
  • Whisk or fork
  • Paper towels (for draining fried chicken)
  • Salad bowl & serving utensils
  • Non-stick skillet or griddle (for warming tortillas)

Optional but helpful:

  • Salad spinner (to dry greens efficiently)
  • Thermometer (to check oil temp for frying)
  • Mandoline slicer (for ultra-thin cucumber and onion slices)

Ingredients Breakdown

For the Crispy Chicken:

  • 4 boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • ½ cup cornstarch (essential for that airy crunch)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 eggs, beaten
  • ½ cup buttermilk
  • 1½ cups panko breadcrumbs
  • Vegetable oil for frying

For the Potato Wedges:

  • 4 large potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper

For the Fresh Salad:

  • 2 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, thinly sliced
  • ¼ red onion, thinly sliced
  • ¼ cup balsamic vinaigrette

For the Wraps:

  • 4 large flour tortillas
  • ½ cup mayonnaise
  • 1 tbsp sriracha sauce (optional but recommended)
  • 1 tbsp fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1️⃣ Roasting the Perfect Potato Wedges

Start by preheating your oven to 400°F (200°C). Place your washed and wedged potatoes onto a baking sheet. Drizzle them with olive oil and toss with garlic powder, paprika, salt, and pepper. Bake for 25–30 minutes, flipping once halfway, until they’re golden and crispy.

Pro Tip: For extra crispiness, soak potato wedges in cold water for 30 minutes before baking. Dry thoroughly before seasoning.

2️⃣ Creating the Ultimate Crispy Chicken

Set up your breading station with three bowls:

  • One for the flour, cornstarch, and seasonings.
  • One for the beaten eggs and buttermilk.
  • One for panko breadcrumbs.

Coat each chicken breast in the flour mix, then dip into the egg mixture, and finally press into panko. Heat vegetable oil in a skillet over medium-high. Fry each breast for about 4–5 minutes per side until golden brown. Let them rest on paper towels to drain.

Once cooled slightly, slice into strips.

Shortcut: Use pre-cooked breaded chicken tenders and bake until crisp for a quicker version.

3️⃣ Assembling the Wraps

Mix mayo and sriracha in a small bowl. Warm tortillas for about 30 seconds per side on a dry skillet. Spread a layer of spicy mayo on each, then add chicken strips, greens, cherry tomatoes, and cucumbers. Roll tightly, tucking in the sides.

Make it a burrito bowl: Skip the tortilla and layer ingredients in a bowl for a low-carb option.

4️⃣ Tossing the Fresh Salad

Combine the greens, cherry tomatoes, cucumber, and red onion in a salad bowl. Drizzle with balsamic vinaigrette and toss gently to coat. Serve immediately for best texture.

Vinaigrette Tip: Add a squeeze of lemon juice or a splash of red wine vinegar for an extra tangy kick.

Storage & Leftovers

If you’ve made more than you can eat, don’t worry — each component stores well individually:

  • Chicken: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
  • Wedges: Keep refrigerated and re-crisp in the oven at 375°F for 10–12 minutes.
  • Salad: Store undressed salad in a sealed container. Add dressing just before serving to prevent sogginess.
  • Wraps (assembled): Best enjoyed fresh, but can be wrapped tightly in foil and refrigerated for up to 1 day.

Freezing Note: Only the cooked chicken strips are freezer-friendly. Flash-freeze on a tray, then store in a zip-top bag for up to 2 months.

Serving Suggestions & Pairings

This dish pairs wonderfully with:

  • Sparkling water with lemon or lime – Refreshing and cuts through the richness.
  • Iced tea or lemonade – Sweet and tangy notes complement the spicy mayo.
  • Crisp lagers or wheat beers – For adults, these bring balance to the crunchy, savory flavors.
  • Sweet chili sauce or ranch dip – Serve on the side for extra dipping options.

For dessert, consider a light fruit salad or a citrus sorbet to cleanse the palate.

Recipe Variations & Substitutions

Make this dish your own with these swaps:

  • Gluten-Free: Use gluten-free flour, breadcrumbs, and tortillas.
  • Vegetarian: Replace chicken with crispy tofu or cauliflower bites.
  • Low-Carb: Swap tortillas for lettuce wraps and omit the wedges.
  • Dairy-Free: Use dairy-free milk (like almond or oat) instead of buttermilk and opt for vegan mayo.

FAQ: Crispy Chicken Wraps with Wedges & Salad

Q: Can I bake the chicken instead of frying it?
A: Yes! Place breaded chicken on a wire rack over a baking sheet. Bake at 425°F (220°C) for 20–25 minutes or until golden and cooked through.

Q: What’s a good wrap alternative for gluten sensitivity?
A: Use gluten-free tortillas or wrap the filling in large collard or romaine leaves.

Q: How do I prevent the chicken coating from falling off?
A: Pat chicken dry before dredging, press panko on firmly, and let rest for 5 minutes before frying.

Q: Can I prep this meal ahead of time?
A: Absolutely. You can prep and store each component separately, then assemble wraps just before serving.

Q: How spicy is the mayo?
A: Mild to moderate, depending on the sriracha. Adjust to taste or omit for a kid-friendly version.

Final Thoughts & Call to Action

This Crispy Chicken Wrap with Wedges & Fresh Salad is the kind of recipe you’ll come back to again and again. It’s endlessly customizable, great for gatherings or meal prep, and delivers restaurant-quality taste with minimal fuss. It’s also visually stunning — a feast for the eyes and the palate!

If you loved this recipe, don’t keep it to yourself! Share it with friends and family, and subscribe to the blog for more irresistible, easy-to-follow recipes that bring joy to your table. Let’s keep the flavor conversation going!

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