Chicken Tortillas

Crispy chicken meets cool crunch in these handheld wraps. The chicken strips get tossed in seasoned cornstarch and paprika before frying, and that cornstarch coating is the secret to a shatter-crisp, golden exterior that holds up even rolled inside a tortilla.

Warming the tortillas for a minute in a dry pan is a step worth keeping. A cold tortilla cracks when you roll it; a warm one turns soft and pliable and wraps tight without splitting.

A smear of cream cheese inside does double duty, adding a tangy, creamy layer and acting as glue to hold everything together. Then it’s all about contrast: hot crispy chicken against cool cucumber, sweet peppers, sharp onion, tomato, and crisp greens. Roll tight, slice, and eat.

Chef Tips

• Shake off excess coating before frying so it crisps up instead of going gummy in the oil.
• Don’t crowd the pan; packed-in strips steam and turn soggy. Fry in batches if you need to.
• Drain the chicken on paper towel so the finished wrap doesn’t go greasy.
• Pat the cucumber and tomato dry before adding. Excess moisture makes the tortilla soggy fast.

Variations

• Swap the cream cheese for hummus, tzatziki, or a chipotle mayo.
• Add shredded cheese, sliced avocado, or a drizzle of hot sauce.
• Use whole wheat or spinach tortillas, or wrap in lettuce leaves for a low-carb version.