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Are you looking for a quick, satisfying meal that’s both crunchy and tangy? Look no further than Crunchy Pickle Chicken Wraps. This delightful dish combines the savory goodness of crispy chicken with the zesty bite of dill pickles, all wrapped up in a soft tortilla. Perfect for lunch, dinner, or even a party appetizer, these wraps are sure to impress both family and friends with their unique flavor profile and crispy texture.

Crunchy Pickle Chicken Wraps

Discover the perfect blend of crunch and tang with Crunchy Pickle Chicken Wraps! These delicious wraps combine crispy panko-breaded chicken with zesty dill pickles, all wrapped in a soft tortilla. Ideal for lunch, dinner, or party appetizers, this recipe is easy to make and packed with flavor. Learn how to prepare the chicken, create a creamy sauce, and assemble these delightful wraps that will impress family and friends. Perfect for any occasion!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 cup dill pickles, chopped (plus extra for garnish)

½ cup mayonnaise

2 tbsp Dijon mustard

1 tsp garlic powder

½ tsp onion powder

½ tsp salt

¼ tsp black pepper

1 cup panko breadcrumbs

2 tbsp olive oil

4 large flour tortillas

2 cups shredded lettuce

1 cup shredded cheddar cheese

Fresh dill, for garnish (optional)

Instructions
 

Prep the Chicken: Preheat your oven to 400°F (200°C). Place the chicken breasts on a clean cutting board and use a meat mallet to pound them to an even thickness; this ensures the chicken cooks uniformly. Afterward, slice the chicken into strips about 1 inch wide.

    Make the Sauce: In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and creamy.

      Combine Chicken and Pickles: In a large mixing bowl, add the chicken strips and the chopped dill pickles. Pour in half of the sauce (set aside the rest for later). Toss the mixture together until every strip is evenly coated with the pickles and sauce.

        Bread the Chicken: Place the panko breadcrumbs in a shallow dish, perfect for dredging. Take each chicken strip, allowing any excess sauce to drip off, and roll it in the panko breadcrumbs until fully coated. This will result in a wonderfully crunchy texture once baked.

          Bake the Chicken: Line a baking sheet with parchment paper. Arrange the breaded chicken strips in a single layer on the sheet. Drizzle the olive oil over the strips to enhance crispiness while baking. Bake in the preheated oven for 20-25 minutes or until the chicken turns golden brown and its internal temperature reaches 165°F (75°C).

            Assemble the Wraps: Take one large flour tortilla and spread a generous layer of the reserved sauce across its surface. Next, layer on a handful of shredded lettuce, a portion of the baked crunchy pickle chicken, and a sprinkle of shredded cheddar cheese. If desired, add extra dill pickles for an additional crunch.

              Roll and Serve: Carefully roll the tortilla tightly away from you, tucking in the sides to secure the fillings inside. Once rolled, slice the wrap in half diagonally for serving. If you’d like, garnish with fresh dill and serve with any remaining sauce on the side for dipping.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                  - Presentation Tips: Arrange the wraps on a serving platter, garnished with additional pickles and sprigs of fresh dill for a vibrant touch. Consider serving alongside a small bowl of extra sauce for dipping.