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In recent years, wraps have surged in popularity, captivating the hearts and appetites of food lovers worldwide. These versatile creations serve as a canvas for a myriad of flavors and ingredients, allowing for endless customization. As lunch options evolve, wraps have emerged as a go-to choice for anyone seeking a quick yet satisfying meal on the run. Among the myriad varieties available, the crispy chicken avocado wrap stands out as a delicious and health-conscious option that combines a delightful medley of textures and tastes.

Crispy Chicken Avocado Wraps

Discover the delightful world of crispy chicken avocado wraps, a delicious and healthy meal option that’s perfect for lunch, dinner, or a satisfying snack. This versatile dish features crunchy, golden chicken paired with creamy avocado and fresh greens, offering a wonderful mix of flavors and textures. The article provides a step-by-step guide on making these wraps from scratch, including tips on marinating, cooking, and assembling for maximum flavor. Enjoy a wholesome, quick meal that’s sure to impress!
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Ingredients
  

2 large chicken breasts, thinly sliced

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 ripe avocados, sliced

1 cup fresh spinach or mixed greens

4 large whole wheat tortillas

½ cup ranch dressing or your favorite sauce

Cooking oil (for frying)

Instructions
 

Marinate the Chicken: In a mixing bowl, immerse the sliced chicken breasts in buttermilk. Cover the bowl with plastic wrap or a lid, and let it marinate in the refrigerator for at least 30 minutes. This will tenderize the chicken and infuse it with flavor.

    Prepare the Breading Stations: Set up two shallow bowls. In the first bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, and pepper. In the second bowl, place the panko breadcrumbs, ready for coating.

      Bread the Chicken: After marinating, remove the chicken from the buttermilk, allowing any excess to drip off. Take one piece of chicken and dredge it in the flour mixture, shaking off the excess. Dip it back into the buttermilk, then coat with the panko breadcrumbs, pressing gently to ensure it sticks well. Repeat this with all the chicken slices.

        Fry the Chicken: In a large skillet, pour in enough cooking oil to cover the bottom, about ½ inch deep, and heat over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken pieces in batches. Fry them for about 4-5 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to absorb excess oil.

          Assemble the Wraps: Lay out the whole wheat tortillas on a clean flat surface. Spread a generous tablespoon of ranch dressing onto each tortilla, ensuring even coverage. Layer with fresh spinach, followed by a few slices of avocado, and finish with a piece or two of the crispy chicken.

            Wrap It Up: Fold in the sides of the tortilla towards the center, then roll it tightly from the bottom to the top, securing all the delicious fillings inside.

              Serve: With a sharp knife, slice each wrap in half diagonally. Arrange on plates and serve immediately. Don’t forget to provide some extra ranch dressing on the side for dipping!

                Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings

                  Optional Presentation Tips: Serve the wraps on a colorful plate and garnish with a sprinkle of paprika or some freshly chopped herbs for an eye-catching presentation.