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Southwestern Chicken Wraps
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I've said this before, but my family LOVES "Taco Tuesdays." In an effort to change things up each week, we don't always have the typical taco, but incorporate fajitas, enchiladas, burritos/wraps, and a variety of different tacos. On this week's menu, Southwestern Chicken Wraps. What's the connection to "Taco Tuesday?" The "southwestern," of course! I seasoned the breading for the chicken with spices I would normally use in my chili, Emma made fresh salsa, and we had a Zucchini and Corn Succotash. In this recipe for the wraps, I will show you how easy it is to bread chicken breasts/tenders. Once you learn the method, the possibilities are endless for the protein you decide to serve and coat with breadcrumbs!
So to briefly explain, breading should be done in three steps. I cannot stress how important it is to season each layer of breading, starting with the flour, following by egg, and finally the breadcrumbs.
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Seasonings for breaded chicken
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Because we have two kids who can't eat dairy, I add a little oat milk to my egg mixture for the second layer of breading. I have three eggs ready for this recipe because I had a lot of chicken, don't forget we have 6 people to feed in our family, but normally I'd suggest only 2. So, are you ready to get your hands messy? Here's also an extremely helpful tip, I will often bread my protein (usually chicken) earlier in the day which frees me up some at dinner time, just prepare a baking sheet with parchment paper 1) so you have a landing spot for your chicken after it's breaded and 2) to prepare ahead of time and put in the fridge until you are ready to fry it, air fry it or bake it.
Ingredients:
- 2 to 3 lbs chicken tenders or chicken breasts sliced into chicken tenders
- 1/2 c. flour
- 3 c. breadcrumbs
- 2 to 3 eggs, scrambled with 2 tbsp oat milk (feel free to use cow's milk)
- 1 tbsp chili powder
- 2 tbsp Season Salt
- 1 tbsp cumin
- 2 tsp paprika
- oil for frying, optional
- 4 large tortillas
- shredded lettuce
- shredded cheese
- Southwestern Dressing, recipe below
Directions:
- Combine seasonings in a small bowl and line baking sheet with parchment paper.
- Before breading, you will need three shallow bowls or deep plates to house the flour, eggs, and breadcrumbs. I use a dinner plate for the flour and 2 9 in. pie plates. One for the egg and the other for the breadcrumbs.
- If you are cooking the chicken immediately, preheat veggie oil in a shallow plan. You will need enough to cover at least 1 side of the chicken pieces, to brown and cook one side of the chicken piece at a time. I typically air fry the breaded chicken. If you are air frying or baking immediately, preheat the oven or air fryer to 400 degrees.
- Whisk the eggs together with the milk, and season each stage of breading with the spice mixture to evenly distribute the flavor and seasoning of the chicken. Only seasoning the breadcrumbs will not season the chicken. You must season the flour and the egg to also season the chicken.
- Coat each piece of chicken, one at a time, with flour, then with the egg mixture, lastly the breadcrumbs. Put the breaded chicken pieces on the baking sheet while you are breading each other piece.
- Once you've breaded each piece, you can stop at this point and store the chicken in the fridge until you are ready to cook them. If your ready to cook the chicken, test the oil temp, by dropping a few breadcrumbs into the oil. If the oil bubbles, it's ready. If not, turn up the heat and wait a couple of minutes. DO NOT crowd the pan. If you place too many chicken pieces into the pan, the oil temperature will drop too quickly and you will not fry them evenly. They will also not brown well.*
- If you are air frying or baking, put your chicken into the air fryer or oven for 20 minutes. REMEMBER! The chicken MUST be at 165 degrees to be fully cooked.
- Once your chicken is cooked, place two pieces in the center of a large tortilla. Top with shredded lettuce, shredded cheese (regular or dairy free), and Southwestern Dressing. Fold in the sides of the tortilla, pull the bottom of the tortilla over the chicken and toppings. Roll to close. Repeat 3 more times.
*If you are frying your chicken in batches, set your oven to 300 degrees to keep them warm while you fry each batch. This will also help to fully cook the chicken. Then when you are ready to serve, your chicken from the first batch will still be hot.
Ingredients:
- 1/2 c. homemade or store bought salsa
- 1/4 c. mayo
- 2 tbsp olive oil
- salt and pepper
Directions:
- Combine ingredients in a small bowl. Whisk and serve. Store in a sealed container in the refrigerator for up to a week. Include dressing in Southwestern Wrap or use for coleslaw dressing with shredded cabbage. Can also be used as a dip with tortilla chips.
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