Crispy Chicken Wrap
کرسپی چکن ریپ
A crispy chicken wrap is the lighter, easier-to-eat cousin of the zinger: crunchy chicken strips, crisp lettuce, cheese and a creamy sauce rolled tightly in a soft tortilla, then pressed on a hot so the seam seals and the outside turns golden. It's a perfect use for leftover fried chicken or nuggets, and a toasted wrap travels well in a lunch box. Use a frozen paratha instead of a tortilla for the desi version.
- ⏱ Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Mix the flour, cornflour, chili powder and salt. Dip the chicken strips in the egg-milk, then press into the flour. Rest for 5 minutes.
Fry in 2 cm of oil at 170°C in a for 5–6 minutes, turning, until golden and cooked through. Drain on a rack. (Skip these two steps if using leftover fried chicken or nuggets; reheat them in a hot oven to crisp.)
Warm each tortilla on a dry for 20 seconds per side (or cook the parathas until golden). Spread a line of sauce down the middle, then layer lettuce, cheese, tomato and a quarter of the chicken.
Fold in the bottom, then the sides, and roll up tightly. Place seam-side down on the hot tawa and press with a spatula for 1–2 minutes per side until golden and sealed. Cut in half diagonally and serve.
Kitchen notes
Toasting seam-side down first glues the wrap shut, so it doesn't unroll in the lunch box.
For a lunch box, let the wrap cool, then wrap tightly in foil or butter paper. Pack the sauce separately if it's going to be a long day.
Spicy version: brush the chicken with Nashville hot oil before rolling, and use comeback sauce.
Fast food you can hold in one hand
Wraps became popular in Pakistan as fried-chicken chains added “twisters” and snack wraps to their menus, and they now sit on every burger joint’s board next to the zinger. They’re lighter than a burger, easier for children to eat, and an excellent way to stretch a small amount of chicken with plenty of salad.
Crispy chicken, three ways
Fry fresh strips with the simple coating here, use leftover crispy fried chicken cut into strips, or tuck in a few chicken nuggets. Whatever you use, reheat leftovers in a hot oven or air fryer rather than a microwave, so the coating crunches again.
The roll and the toast
Lay the fillings in a line in the lower third of the tortilla, fold the bottom up, fold both sides in, then roll away from you, keeping it tight. Pressing it on a hot tawa, seam first, seals it shut and gives the outside a light crunch.
Serving
Serve with fries and coleslaw, or pack in a lunch box with fruit. Use garlic mayo or comeback sauce. For the desi street version, see the chicken paratha roll.
Questions people ask
Tortilla or paratha?
A tortilla is thinner and lighter, like shop wraps. A paratha is richer and flakier, more like a Karachi paratha roll. Both work.
Can I make tortillas at home?
Yes: knead 2 cups maida, ½ tsp salt, ½ tsp baking powder, 3 tbsp oil and about ¾ cup warm water into a soft dough, rest 20 minutes, roll very thin and cook on a hot tawa for 30 seconds per side.
Nutrition (estimate, per serving)
- Calories
- 560
- Protein
- 30 g
- Fat
- 26 g
- Carbs
- 50 g
