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Crispy Air-Fried Chicken Wraps

Wrap poulet croustillant

In collaboration with
Sara Girard - Ma cuisine de tous les jours

Thighs Sandwiches & burgers Summertime Exceldor classics Kids’ Favourites Quick recipes
4-6 Portions
15 min Prepping
20 min Cooking
Recipe Easy

Ingredients

  • 1/4 cup all-purpose flour
  • 1 egg
  • 2 cups corn flakes
  • 1 tsp ground paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Trimmings

  • 4-5 large white flour (or whole wheat flour) tortillas
  • A few tablespoons of mayonnaise
  • A few lettuce leaves
  • Grated cheese

Directions

Click the steps to erase them.

  1. Cut Exceldor chicken thighs in halves.
  2. In a freezer bag, crush the corn flakes with a rolling pin, then pour it into a large bowl before adding the paprika, garlic and onion powders, salt and black pepper.
  3. Beat the egg in a second bowl and add the all-purpose flour in a third.
  4. Coat each piece of chicken in the flour, then in the beaten egg, and finally in the spiced cereal mixture.

Chicken Wraps

  1. Preheat the air fryer to 360 °F
  2. Place the breaded chicken pieces in the air fryer basket, carefully arranging them so they don’t overlap to ensure even cooking. Add a little cooking spray to the chicken.
  3. Bake for 20-22 minutes, turning the pieces halfway through, until the chicken is golden brown, crisp and cooked through. Repeat steps as necessary.
  4. Warm the tortillas slightly to soften them (optional).
  5. Spread a spoonful of mayonnaise on each tortilla. Add lettuce leaves. Place 2-3 pieces of crispy chicken in the centre of each tortilla.
  6. Fold over the edges of the tortillas and roll them up firmly to form tight wraps.
  7. Serve wraps with home fries or a green salad if desired.