Nostalgia Never Tasted or Looked So Good!
If you love crispy chicken wraps, this homemade version will hit the spot. Juicy, golden-fried chicken is tucked into a warm tortilla with crisp lettuce, fresh tomatoes, and a rich peppery mayo. Every bite is packed with crunch, flavor, and a little kick. Whether you’re making it for lunch, dinner, or meal prep, this wrap is the perfect balance of comfort and convenience.
Why You’re Going to Love This Recipe
- Crispy, juicy perfection – Buttermilk-marinated chicken is coated in a flavorful breading and fried until golden brown.
- Bold and peppery mayo – A creamy sauce with a kick that complements the crispy chicken.
- Fresh and cheesy – Shredded lettuce and diced tomatoes add the perfect balance of crunch and richness.
- Quick and satisfying – Easy to make with simple ingredients for a homemade take on a fast-food favorite.
- Great for meal prep – Prepare the components ahead of time and assemble fresh when you’re ready to eat.
Ingredients
- Chicken tenders, buttermilk, yellow mustard, garlic, thyme, onion, ginger, celery salt, salt, pepper, and paprika
- Flour and additional seasonings for the crispy breading
- Mayonnaise, Worcestershire sauce, black pepper, celery salt for the peppery mayo
- Large tortillas, lettuce and tomatoes
Instructions (WATCH HERE)
Marinate the Chicken
In a bowl, mix the marinade ingredients until the chicken is well coated. Cover and refrigerate for at least an hour or overnight for deeper flavor.
Make the Peppery Mayo
Combine the mayo, black pepper, Worcestershire sauce, and celery salt in a small bowl. Stir until smooth and set aside.
Prepare the Breading
Whisk the flour and seasonings in a large bowl. Remove the chicken from the marinade and dredge each piece in the seasoned flour, pressing lightly to help it stick.
Fry the Chicken
Heat oil in a deep pot to 350°F. Fry the chicken in batches until golden brown and crispy, ensuring the internal temperature reaches 165°F. Drain on a wire rack to keep it crispy.
Assemble the Wrap
Warm the tortillas and spread a layer of peppery mayo down the center. Add shredded lettuce, diced tomatoes, crispy chicken, more lettuce, tomatoes, and another drizzle of mayo.
Wrap and Serve
Fold the bottom of the tortilla over the filling, tuck in the sides, and roll tightly. Serve immediately with extra sauce for dipping.
Air Fryer Instructions
Marinate the Chicken
Prepare the chicken as directed, letting it marinate for at least an hour or overnight for maximum flavor.
Prepare the Breading
Whisk together the flour and seasonings. Remove the chicken from the marinade, allowing excess to drip off, then dredge in the seasoned flour, pressing lightly to ensure an even coating.
Air Fry the Chicken
- Preheat the air fryer to 375°F.
- Lightly spray the breaded chicken with cooking oil to help it crisp up.
- Arrange the chicken tenders in a single layer in the air fryer basket, ensuring they are not overcrowded.
- Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
- Let the chicken rest for a couple of minutes before assembling the wrap.
Assemble and Serve
Follow the same steps to assemble the wrap, adding the peppery mayo, lettuce, tomatoes, crispy chicken, and cheese. Wrap tightly and enjoy with extra sauce on the side.
Storage & Reheating
- Store leftover fried chicken in an airtight container in the fridge.
- Reheat in an air fryer or oven at 375°F until crispy and heated through.
- Store the mayo separately in the fridge and assemble fresh for the best texture.
Crispy Chicken Twister Wrap
Ingredients
- Canola oil for frying
- 4 large tortillas
- 2 cups lettuce shredded
- 1 cup tomatoes diced
Chicken Marinade
- 1 1/2 lbs chicken tenders
- 1 cup buttermilk
- 1 tbsp yellow mustard
- 1 tsp garlic paste or powder
- 1/2 tsp ground thyme
- 1/2 tsp onion powder
- 1/2 tsp ground ginger
- 1/2 tsp celery salt
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
Crispy Breading
- 2 cups flour
- 1 tsp ground thyme
- 1 tsp onion powder
- 1 tsp ground ginger
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp celery salt
- 1/2 tsp salt
Peppery Mayo
- 1 cup mayo
- 1 1/2 tsp pepper
- 1/2 tsp Worcestershire sauce
- 1/4 tsp celery salt
Instructions
Chicken Marinade
- In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.
Peppery Mayo
- In a small bowl, add all ingredients listed under “Peppery Mayo” and mix until fully incorporated. Set aside.
Crispy Breading
- In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.
Assemble
- Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
- Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
- To a soft and warm large tortilla, spread a layer of peppery mayo over the center of half the tortilla. Add shredded lettuce, diced tomatoes, crispy tenders, more lettuce, tomatoes, and another drizzle of peppery mayo.
- Fold the bottom half of the tortilla over the filling, then fold in the sides and roll tightly.
- Serve immediately and enjoy with extra sauce on the side.
