Crispy Chicken Wrap with Wedges & Fresh Salad: Wrap Up Your Day with Flavor!

Sometimes, you crave a meal that’s both hearty and fresh, comforting yet balanced. This Crispy Chicken Wrap with Wedges & Fresh Salad is exactly that! It’s a complete meal experience, featuring golden, crunchy chicken strips, gooey melted cheese, crisp lettuce, and a tangy ranch dressing, all snugly wrapped in a warm tortilla. Served alongside perfectly seasoned crispy potato wedges and a vibrant, refreshing salad, it’s a dish that truly hits every note. It’s perfect for a satisfying weeknight dinner or a fun, casual lunch.

Why I Love This Recipe

This Crispy Chicken Wrap with Wedges & Fresh Salad has become a staple in my kitchen here in Marion, South Carolina, for so many reasons. What I truly love about it is how it delivers on all fronts: texture, flavor, and balance. The chicken strips, with their crispy breadcrumb coating, are utterly addictive, and when combined with the melted cheddar and fresh lettuce in a warm tortilla, it’s pure comfort. But it doesn’t stop there – the homemade crispy wedges are a revelation, and the simple fresh salad adds that essential bright, healthy contrast. It’s a meal that feels indulgent but is surprisingly well-rounded, making it a win-win for everyone at the table. Plus, it’s a fun, deconstructed meal that’s easy for even the kids to help assemble!

Ingredients (Serves 2)

Here’s what you’ll need to create this delicious and balanced meal:

• 2 large tortillas (flour or whole wheat)
• 2 chicken breasts, cut into strips
• ½ cup breadcrumbs (panko recommended for extra crispiness)
• 1 egg, beaten
• 1 teaspoon paprika
• 1 cup shredded cheddar cheese
• 1 cup lettuce, shredded
• 2 tablespoons ranch dressing
• 2 large potatoes, cut into wedges (e.g., Russet or Yukon Gold)
• 1 tomato, diced
• ½ cucumber, diced
• 2 tablespoons olive oil
• Salt and pepper to taste

Swaps and Notes

• Chicken: Boneless, skinless chicken thighs can be used instead of breasts for a juicier texture. You can also bake or air fry the chicken strips instead of frying for a lighter option.
• Breadcrumbs: Panko breadcrumbs provide the best crunch for the chicken. Regular breadcrumbs work but won’t be as crispy.
• Cheese: Feel free to use a different shredded cheese like Monterey Jack, a Mexican blend, or even a sharp provolone.
• Lettuce: Iceberg lettuce or butter lettuce can be substituted for romaine depending on your preference for crunch or tenderness.
• Ranch Dressing: While ranch is a classic, you can swap it for Caesar dressing, honey mustard, or even a spicy mayonnaise.
• Potatoes: Sweet potatoes can be cut into wedges and prepared the same way for a different flavor profile.
• Salad Veggies: Feel free to add other fresh vegetables to your salad like bell peppers, red onion, or carrots.

Instructions

Let’s get this delicious Crispy Chicken Wrap with Wedges & Fresh Salad on your plate!

1. Prep the Wedges: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the potato wedges with 1 tablespoon of olive oil, a good pinch of salt, and pepper to taste. Spread them in a single layer, ensuring they are not overcrowded. Bake for 25-30 minutes, flipping them halfway through, until they are golden brown and wonderfully crispy.
2. Cook the Chicken: While the wedges are baking, prepare the chicken. Season the chicken strips with salt, pepper, and paprika. In a shallow dish, whisk the egg. In another shallow dish, place the breadcrumbs. Dip each seasoned chicken strip into the beaten egg, allowing excess to drip off, then transfer to the breadcrumbs, pressing gently to ensure a thorough coating.
3. Fry Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Carefully place the breaded chicken strips into the hot skillet. Fry for about 3 minutes per side, or until they are golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C). You may need to do this in batches to avoid overcrowding the pan. Transfer cooked chicken to a paper towel-lined plate to drain.
4. Assemble the Wrap: Briefly warm your tortillas (either in a dry skillet for 15-20 seconds per side, or in the microwave for 10-15 seconds) to make them pliable. Lay a warm tortilla flat. Layer with a generous handful of shredded lettuce, then place some of the crispy chicken strips down the center. Sprinkle with shredded cheddar cheese, and drizzle with ranch dressing. Roll the tortilla tightly, tucking in the ends as you go, then slice it in half diagonally.
5. Make the Salad: In a small bowl, combine the diced tomato and diced cucumber. Season with a pinch of salt and a drizzle of olive oil. Toss gently to combine.
6. Plate & Enjoy: Arrange the sliced wrap, crispy wedges, and vibrant salad on a plate. Dig into this delicious, balanced, and incredibly satisfying meal!

Tips for Success

• Crispy Wedges: Don’t overcrowd your baking sheet when cooking the wedges; space is key for crispiness. Flip them for even browning.
• Dry Chicken for Breading: Ensure your chicken strips are patted dry before seasoning and breading. This helps the egg and breadcrumbs adhere better.
• Don’t Overcook Chicken: Chicken strips cook quickly. Overcooked chicken will be dry. Cook until golden and just done.
• Warm Tortillas: Warming the tortillas makes them much easier to roll without cracking and creates a more pleasant eating experience.
• Balance the Layers: Don’t overstuff the wraps, or they’ll be difficult to roll and messy to eat.

Serving Suggestions and Pairings

This Crispy Chicken Wrap with Wedges & Fresh Salad is a complete meal, but here are some ideas to complement it:

• Extra Dipping Sauce: Offer extra ranch, honey mustard, or even a spicy aioli for dipping the wedges and chicken.
• Soup: A light cream of tomato soup could be a nice starter for a heartier meal.
• Lemon Wedges: A few lemon wedges served with the wraps can add a bright, fresh squeeze.
• Beverage Pairings: A cold soda, iced tea, or even a crisp lager would be perfect alongside this meal.
• Chicken-Themed Meals: If you enjoy satisfying chicken dishes, this wraps perfectly into a meal theme with my Easy Cheesy Chicken Sliders with Marinara Garlic Butter for a party, or a lighter meal with a side of my Tangy Chicken Salad I Actually Crave (No Mayo).

Storage and Leftover Tips

Leftover cooked chicken strips and potato wedges can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and wedges in an air fryer or oven at 375°F (190°C) until crispy and heated through. Assemble fresh wraps with new lettuce and tomato for the best results, as pre-assembled wraps will become soggy.

More Recipes You Will Love

If you appreciate easy, flavorful, and complete meals like this one, you’ll definitely want to explore these other fantastic recipes from Chef Maniac:

• For another comforting and hearty chicken dish, try my Cajun Chicken Sausage Gumbo.
• If you love a convenient one-pan dinner, my Mexican Chicken and Rice Casserole is always a hit.
• And for a cozy, crowd-pleasing dinner, these Chicken Enchiladas are a family favorite.

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This Crispy Chicken Wrap with Wedges & Fresh Salad is a fantastic way to enjoy a balanced, flavor-packed meal that’s both fun to make and delicious to eat. It’s proof that homemade fast food can be incredibly satisfying and wholesome. Give it a try, and wrap up your day with a culinary triumph!

What are your favorite “complete meal” recipes? Share your ideas in the comments below!

Happy Cooking,

Jason Griffith