Chicken Snack Wraps
Crispy panko-crumbed chicken tenders, baked or air-fried until golden, wrapped up with cheddar, lettuce and a tangy dill sauce. Snack-sized, but genuinely satisfying enough to call dinner.
Scraping off the excess egg wash before the chicken hits the breadcrumbs is what keeps the coating even instead of clumpy. And since tenderloin thickness can vary piece to piece, checking for 74°C (165°F) internally rather than judging by colour alone is the reliable way to know they’re done.
The tenders keep well in the fridge or freezer since they’re baked rather than deep-fried, so the panko coating holds up better than you’d expect. Just assemble the wraps fresh when you’re ready to eat.
Chicken Snack Wraps
CHICKEN · SNACK · EASY
Crispy chicken, no deep fryer needed
Getting a genuinely crispy panko coating without deep frying comes down to two small habits — scraping off the excess egg wash, and flipping halfway through cooking so both sides brown evenly.
Checking for 74°C (165°F) internally rather than trusting colour alone means you're never guessing, even when tenderloins vary in thickness from piece to piece.
They reheat well straight from the freezer too — the baked coating holds its texture far better than a deep-fried one would.
Chicken Snack Wraps
Ingredients
Chicken & Seasoning
- 600 g Chicken Tenderloins
- 6 g Onion Powder
- 6 g Garlic Powder
- 6 g Smoked Paprika
- 2 g Chilli Flakes Optional
- Salt & Pepper
Crumbing
- 2 Whole Eggs
- 100 g Panko Breadcrumbs
- 4 g Onion Powder
- 4 g Garlic Powder
- 4 g Smoked Paprika
- 1 g Chilli Powder Optional
Dill Sauce
- 100 g Mayonnaise or Greek Yogurt
- 10 g Dijon Mustard
- 2 g Fresh Dill
- Salt & Pepper
Wrap & Filling
- 6 Small Taco Wraps
- 1 Romaine (Cos) Lettuce Chopped
- 100 g Cheddar cheese Grated
Method
- Add the chicken and seasoning to a bowl and mix to coat.
- Crack the eggs into one bowl and beat until smooth. In a separate bowl, combine the breadcrumbs and seasonings.
- Add all of the dill sauce ingredients to a third bowl and combine. Season to taste and refrigerate until ready to serve.
- Dip the seasoned chicken into the beaten egg, coating all over and scraping off any excess. Transfer to the breadcrumbs and coat well.
- Place the crumbed chicken onto a baking tray lined with parchment paper and spray lightly with oil. Bake at 200°C (400°F) for 16–18 minutes, flipping halfway, until golden, crispy, and the internal temperature reaches 74°C (165°F). Alternatively, air fry at 200°C (400°F) for 12–13 minutes, flipping halfway, until golden and cooked through.
- Warm the tortillas and layer with grated cheese and lettuce. Top with 1–3 chicken tenderloins and drizzle with the dill sauce. Wrap and serve.
Can I deep fry the chicken instead of baking or air frying?⌄
Yes, deep frying at around 175°C (350°F) for 3–4 minutes will work well and give you an even crispier result. Just note it won't freeze and reheat quite as well as the baked or air-fried version.
Why scrape off the excess egg before crumbing?⌄
Too much egg left on the chicken makes the breadcrumbs clump together in wet patches instead of coating evenly. A quick scrape against the edge of the bowl is all it takes.
Can I use Greek yogurt instead of mayo in the dill sauce?⌄
Yes, it's listed as an option in the recipe itself — Greek yogurt gives a lighter, tangier sauce with less fat than mayonnaise, while keeping the same texture.
Can I freeze the chicken tenders?⌄
Yes, they freeze well for up to 3 months. Reheat in the oven or air fryer to bring the crunch back — the microwave will leave the coating soft.
