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Crispy Chicken "Twister" Wraps

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Prep Time: 20 minutes
Cook Time: 10 minutes
Marinade (Optional): 4 hours
Total Time: 4 hours 30 minutes
Calories: 795kcal
Servings: 6 People
Metric - Imperial

Ingredients

11 Herbs & Spices

  • 18 g Salt
  • 16 g Celery Salt
  • 14 g Garlic Powder
  • 14 g Paprika
  • 7 g Ground Black Pepper
  • 7 g Ground White Pepper
  • 6 g Mustard Powder
  • 7 g Ginger Powder
  • 3 g Dried Oregano
  • 1 g Dried Basil
  • 1.5 g Dried Thyme

Pepper Mayonnaise

  • 125 g Mayonnaise
  • 7 g Ground White Pepper
  • 30 cracks Black Pepper
  • ¼ Lemon Juiced
  • Salt To Taste

Tortillas and Filling

  • 375 ml Buttermilk
  • 2 Chicken Breast Sliced
  • 125 g Plain Flour All Purpose
  • 6 Flour Tortillas Warmed
  • 2 Tomatoes Diced
  • 3 Leaves Romaine Lettuce Chopped
  • Oil for Frying

Method

  • Add the herbs and spices to a bowl and whisk to combine.
  • Add the sliced chicken to a bowl with the buttermilk and 3 Tbsp of the herbs and spices mix. Marinate for 30 minutes, up to 24 hours.
  • Combine the remaining herbs and spices mix through the plain flour to make a seasoned dredge.
  • Whisk together all the pepper mayonnaise ingredients in a bowl and adjust the seasoning to taste.
  • Pour enough oil into a large, rimmed pan to fill it halfway, and heat to 180°C (350°F).
  • Dredge the marinated chicken strips through the seasoned flour and fry in the hot oil for 4-5 minutes, until golden and crispy. Set aside and repeat with the remaining batches, letting the oil come back up to temperature between each one.
  • Warm the tortillas in a microwave or oven. Spread with pepper mayo, then layer over the lettuce, tomato, and fried chicken. Drizzle over a little more pepper mayo and fold tightly.
Chef's Tips
Let the oil recover between batches, or you'll get soggy chicken instead of a crisp crust; marinating in buttermilk with some spice blend seasons the inside while the seasoned dredge builds flavour into the crust itself; the coarse cracked pepper against the fine white pepper in the mayo gives two distinct textures, don't substitute one for the other.
Storage & Reheating
Best eaten fresh, straight after frying, while the crust is still crisp. If you do have leftovers, store the chicken in the fridge for up to 2 days. Reheat in an air fryer or oven to bring the crunch back rather than a microwave, which will leave the coating soft and soggy. Assemble the wraps fresh each time rather than storing them made up, since the lettuce and tomato will make the tortilla go soggy sitting overnight.
Calories 795kcalCarbohydrates 37gProtein 24gFat 62gSaturated Fat 11gPolyunsaturated Fat 33gMonounsaturated Fat 14gTrans Fat 0.3gCholesterol 63mgSodium 2748mgPotassium 614mgFiber 4gSugar 5gVitamin A 1738IUVitamin C 11mgCalcium 160mgIron 4mg