Crispy Chicken Tenders Wraps

Name: Crispy Chicken Tenders Wraps
Prep time: 20 min
Cook time: 20 min
Yield: 12

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roubashahin.com.au

Mains

These crispy chicken tenders wraps started with leftover tortillas... and turned into the easiest entertaining idea.

PREP TIME

20 minutes

COOK TIME

15-20 minutes

SERVES

About this recipe

I created these crispy chicken tenders wraps during Ramadan, when my kids kept coming home with tortilla bread after going through a phase of loving Mexican food… and honestly, who can complain about that? So one night while hosting, I decided to use up the tortillas and turn them into something easy that everyone could grab and enjoy. These crispy chicken tenders wraps ended up being such a big hit.

What I love about these crispy chicken tenders wraps is how simple they are, yet they feel like a proper meal. You’ve got the crispy chicken, the soft tortilla, fresh lettuce, a bit of cheese, and that creamy mayonnaise—it all comes together in one bite. They’re easy to assemble, easy to serve, and perfect when you’ve got people over.

If you enjoy crispy chicken, this Crispy Chicken Skewers Recipe offers a slightly different take— it’s all about that fried crunch without the wrap. And if you want something more filling, my chicken burger is always a favourite, with juicy thigh fillets coated and fried until golden for that perfect crispy bite.

Ingredients

700 grams chicken tenderloins
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon hot sauce
2 tablespoons yoghurt
2 eggs
Salt and pepper, to taste
Plain flour, for coating
220 grams Cornflakes, crushed coarsely

Notes from Rouba

I cut the large tortillas in half—just easier to hold and not too much bread in each bite
Spread the sauce first so everything sticks nicely when rolled
Don’t overfill the wraps or they’ll be hard to fold
I like using fresh lettuce for crunch against the hot chicken
Best served straight away while the chicken is still crispy

Method

Step 1. Season and prepare the chicken

Place the chicken tenderloins in a bowl and season with salt, pepper, paprika, and garlic powder. Add the yoghurt and hot sauce, then mix well so the chicken is fully coated. In separate bowls, prepare the flour, whisked eggs, and coarsely crushed cornflakes.

Step 2. Coat the chicken tenders

Take each piece of chicken and coat it first in the flour, then dip it into the egg, and finally press it into the crushed cornflakes. Make sure each tender is well coated, pressing the cornflakes gently so they stick.

Step 3. Fry until crispy and cooked through

Heat oil in a deep pan over medium heat. Once hot, fry the chicken tenders in batches for 4–6 minutes, turning as needed, until golden, crispy, and cooked through. Remove and place on paper towel to drain excess oil.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use normal breadcrumbs instead of cornflakes?
Yes, you can—but cornflakes give a much crunchier texture. Breadcrumbs will still work, just softer.

How fine should I crush the cornflakes?
Not too fine. I keep them a bit chunky. I just crush them while they’re still in the bag—it’s quick and works perfectly.
Why do I need to dip the chicken in flour first?
The flour helps the egg stick, and that helps the cornflakes stay on properly. It gives you a better coating.

Can I leave the yoghurt out?
You can, but it really helps keep the chicken soft and juicy, so I prefer to keep it in.

Can I freeze these?
Yes, freeze the coated chicken tenders before frying. Then cook from frozen or thaw first.

Can I prep these ahead of time?
Yes, you can crumb the chicken and keep it in the fridge. You can also prep all your wrap ingredients and assemble just before serving.

How do I assemble the wraps?
Use large tortilla bread and cut each one in half. Spread your sauce—I like to mix mayonnaise and hot sauce (about 3 parts mayo to 1 part hot sauce). Add fresh, fluffy lettuce, then a slice of cheese cut in half to give you a triangle shape. Place one whole crumbed chicken tender on top, fold it over, and arrange on a tray so everyone can help themselves.

Can I bake or air fry the chicken instead?
Yes, you can. Place the crumbed tenders on a baking paper lined tray or in the air fryer basket and lightly spray them with oil first—this helps them crisp up. For baking, cook at 200°C (fan-forced) (400°F) for 18–22 minutes, turning halfway. For air frying, cook at 200°C (400°F) for 10–14 minutes, turning halfway. They won’t be exactly the same as frying, but still crispy and much lighter.

How many tenders does 700 grams make?
It depends on the size of the tenderloins. You’ll usually get around 10–14 pieces. If they’re on the smaller side, you can use 11⁄2 tenders per wrap. If they’re larger, one tender per wrap is enough.

What sauce did you use?
Use any sauce you like, I just mix mayo with hot sauce ( about 3 parts mayo to 1 part hot sauce) season with S&P.