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chick fil a chicken wrap recipe

Chick-fil-A Chicken Wrap Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1/2 cup dill pickle brine
  • 1/2 cup whole milk
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 2 tbsp powdered sugar
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1 cup vegetable oil
  • 4 large flour tortillas (10-inch)
  • 2 cups romaine lettuce, chopped
  • 1/2 cup shredded Colby-Jack cheese
  • 1/3 cup mayonnaise
  • 2 tbsp honey
  • 1 tbsp yellow mustard
  • 1 tsp apple cider vinegar

Method
 

  1. Combine the chicken strips with the pickle brine and whole milk and soak for 15 minutes at room temperature (or up to 4 hours refrigerated).
  2. Beat the egg into the soaking liquid. In a separate dish, whisk together the flour, powdered sugar, garlic powder, paprika, salt, pepper, and onion powder. Dredge each strip in the wet mixture, then press firmly into the flour coating. Rest for 2 to 3 minutes.
  3. Heat the vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C). Fry the strips for 3 to 4 minutes per side until deep golden and cooked to an internal temperature of 165°F (74°C). Transfer to a wire rack.
  4. Stir together the mayonnaise, honey, yellow mustard, and apple cider vinegar until smooth.
  5. Spread about 1 tbsp of dressing on each tortilla, top with chopped romaine, shredded cheese, and 1 to 2 chicken strips, then drizzle with a little more dressing. Fold in the sides, roll from the bottom up, slice on a diagonal, and serve cut-side up.

Notes

The brine soak is worth planning for: even 15 minutes gives you noticeably juicier chicken than skipping it entirely. If you want to get ahead, you can soak the chicken in the morning and refrigerate it, then coat and fry when you're ready to eat. Leftover dressing keeps for a week in the fridge and is good on salads too.