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In the realm of quick and delicious meals, few options can rival the satisfaction of a Chicken Avocado Wrap. This delightful dish marries the crunch of crispy chicken with the creamy texture of ripe avocados and a medley of vibrant vegetables, creating a symphony of flavors that is both refreshing and hearty. Whether you're looking for a quick lunch to power through your afternoon or a satisfying dinner that will impress your family and friends, these wraps are versatile enough to suit any occasion.

Crispy Chicken Avocado Wraps

Discover the ultimate recipe for Chicken Avocado Wraps that will elevate your meals! This mouthwatering dish combines crispy, marinated chicken with creamy avocado and fresh vegetables, all wrapped up in a soft tortilla. Perfect for lunch or dinner, these wraps are packed with flavor and texture. Learn how to achieve crunchy chicken using panko breadcrumbs and a buttermilk marinade for the juiciest results. Experiment with your favorite toppings for a personalized touch. Enjoy every delicious bite!
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Ingredients
  

2 large boneless, skinless chicken breasts

1 cup buttermilk (for marinating)

1 cup all-purpose flour

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional, for added heat)

Salt and pepper, to taste

1 cup panko breadcrumbs

2 ripe avocados, peeled and sliced

1 cup shredded lettuce (romaine or iceberg)

1/2 cup diced tomatoes (or cherry tomatoes, halved)

1/4 cup red onion, thinly sliced

4 large flour tortillas (10-inch)

1/4 cup ranch dressing or your favorite dipping sauce

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a medium bowl, immerse the chicken breasts in buttermilk. Make sure they are completely covered. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for enhanced flavor and tenderness.

    Prepare the Breading Station: Set up your breading area with three shallow dishes:

      - In the first dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well.

        - In the second dish, place beaten eggs or pour additional buttermilk for a thicker coating.

          - In the third dish, spread out the panko breadcrumbs.

            Coat the Chicken: Take the marinated chicken out of the buttermilk and let excess liquid drip off. Dredge each chicken breast in the seasoned flour mixture, shaking off any excess. Then, dip it into the egg wash (or buttermilk) followed by coating it with panko breadcrumbs, pressing gently to ensure they stick.

              Fry the Chicken: Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the breaded chicken breasts (cook in batches if necessary to avoid overcrowding). Fry for 5-7 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 75°C). Transfer the fried chicken to a plate lined with paper towels to absorb excess oil.

                Assemble the Wraps: Place a tortilla on a clean surface. Spoon a tablespoon of ranch dressing into the center. Layer with shredded lettuce, crispy chicken (sliced or whole), avocado slices, diced tomatoes, and red onion.

                  Wrap it Up: Fold the sides of the tortilla inwards and then roll it up tightly from the bottom to create a secure wrap. If desired, slice it in half for easier handling and secure with a toothpick.

                    Serve: Present your wraps with fresh lime wedges on the side for a zesty flavor boost. Enjoy your deliciously crispy Chicken Avocado Wraps!

                      Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings