Makes 4 wraps
YouTube instructional video is at the bottom.
What you’ll need
1 pound 11 ounces chicken breasts
Four 8 to 10 inch round tortillas
Romaine lettuce
All-purpose flour
Large eggs (Room temp)
Vegetable or canola oil
Mayonnaise
Dijon mustard
Sweet relish
Honey
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Cayenne pepper
Tools you’ll need
4-quart pot of deep fryer
Mesh straining spoon or a stainless steel slotted spoon
Cooling rack with an 11 by 17-inch baking pan
Preparation of ingredients
Chicken breasts
Step 1- Cut 2 large chicken breasts in half going down the length directly in the center of the chicken breasts. Rinse the chicken breasts pieces off with cold water.
Step 2- Place the chicken breasts pieces into a medium-sized bowl. Add 1/4 teaspoon salt, 1/8 teaspoon black pepper, 2 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons chef Paul’s poultry magic, 2 or 3 teaspoons granulated onion, 1 teaspoon granulated garlic, and 1/2 teaspoon cayenne pepper. Rub the seasonings onto the chicken breasts with your hands. Cover the bowl with a lid. Let the chicken breasts marinate in your fridge for 2 to 4 hours or overnight.
Romaine lettuce
Step 3- Rinse 1 head of romaine lettuce off really well with cold water. Cut the lettuce going down the length in 2 separate places. From there cut the stem off of the lettuce. Discard the stem. Separate the lettuce leaves. Place the lettuce leaves into a bowl and place into fridge.
Honey Mustard sauce
Step 4- Add 3/4 cup mayonnaise, 4 tablespoons dijon mustard, anr 1 or 2 tablespoons honey into a small bowl. Stir all ingredients with a whisk until combined. Place into fridge.
Seasoned egg batter
Step 5- Add 4 large eggs (Room temp), 1/8 teaspoon Tony Chachere’s creole seasoning, and 1/8 teaspoon chef Paul’s poultry magic. Stir all ingredients with a whisk until combined.
Seasoned all-purpose flour batter
Step 6- Add 3 cups all-purpose flour, 1 teaspoon salt, 1/4 teaspoon black pepper, 2 or 3 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons chef Paul’s poultry magic, 2 or 3 teaspoons granulated onion, 2 or 3 teaspoons granulated garlic, and 1 teaspoon cayenne pepper into a large bowl or tubberware with a lid. Stir all ingredients together and set aside.
Heating the oil
If using a 4 quart pot Preheat fire to medium heat.
If using a deep fryer set it to 375-degrees F.
Step 7- Add 48 fl ounces vegetable or canola oil into a medium-sized 4 quart pot. If you are using a deep fryer add the amount of oil according to the instructions on how much oil to add. Let the oil get hot until it reaches a temperature of 375-degrees F.
Make sure you have a cooling rack with an 11 by 17-inch baking pan ready before you fry your chicken pieces.
Battering your chicken pieces
Step 8- Add your chicken breasts pieces into the seasoned egg batter. Coat the chicken pieces with the seasoned egg batter. Transfer the chicken breast pieces into the seasoned all-purpose flour batter. Cover the large bowl or tubberware and shake the bowl or the tubberware to coat the chicken pieces.
Step 9- Transfer the chicken pieces back into the seasoned egg batter. Coat the chicken pieces with the seasoned egg batter. Once done add the chicken pieces back into the seasoned all-purpose flour batter. Cover the large bowl or tubberware with a lid. Shake the bowl or tubberware to coat the chicken pieces.
Frying the chicken pieces
Notes- Frying times vary depending on the size and thickness of the chicken breasts. Also, the temperature of your oil and the quality of your pot and deep fryer also affects how the breaded chicken breast pieces are cooked.
Step 10- Add the chicken pieces into the hot oil. The chicken pieces are more of the large so you’ll only need to fry 2 at a time. Let them fry for 12 to 15 minutes for large chicken breast pieces. For much smaller pieces 6 to 8 minutes. Once the chicken pieces start floating or are floating on the surface of the oil, they are almost or completely done.
Step 11- Remove the chicken pieces from the hot oil using a mesh straining spoon or a stainless steel slotted spoon. Transfer the cooked chicken breasts pieces onto a cooling rack with an 11 by 17-inch baking pan underneath it. Let them cool for 5 to 10 minutes.
Toasting the tortillas
Preheat fire to medium heat.
Step 12- Add 1 or 2 teaspoons oil into a heated saucepan. Spread the oil around the saucepan. Add the tortilla into the saucepan. Let heat for 10 to 12 seconds on each side. Once done transfer onto a serving plate to cool.
Assembling the chicken wraps
Step 13- Add Romaine lettuce onto one side of the tortilla right in the center. Add honey mustard sauce on top of the romaine lettuce leaves. Add 2 tablespoons sweet relish on top of the honey mustard sauce and spread around. Place your fried chicken breast piece right on top.
Folding the tortilla
Step 14- Take one side of the tortilla (The side the chicken breast is not on.) go up toward the center of the chicken breast. Bring the left side of the tortilla and fold it over going toward the center of the chicken breast. Spread a small amount of the honey mustard sauce onto the left side of the tortilla that’s already over the chicken piece. This will allow the tortilla to stick onto itself. Take the tortilla that’s on the right side of the chicken breast and bring it over toward the center of the fried chicken breast and press down to seal. Once done your wrap has been assembled and it’s ready to be served.
YouTube instructional video
