If you’re after a fresh, yet delish, and easy dinner option…look no further than our Springtime Crispy Chicken Wraps. They were a hit with my whole family and can be easily customised too. Yum!

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This was a “make it up as you go along” meal, throwing in bits and pieces as I went…but I knew I wanted great taste, freshness and plenty of nutrition! The chicken strips have no additives/fillers like you might find in the packaged crumbed chicken stuff, and even have an extra hit of protein with the Greek yoghurt. Plus they are golden and crunchy on the outside but juicy and tender on the inside 😋 If you like the sound of the chicken but not the wraps, the crispy chicken would also go really well with both my Broccoli and Edamame Salad or Roasted Veggie and Lentil Salad too, which can both be found here. Perfect for springtime and lighter/warmer evenings!

Feel free to mix up the wrap filling options too – you could substitute my suggestions for a crunchy slaw and pickles; or chopped iceberg, tomato and capsicum. And if you’re really feeling like busting out a move in the kitchen, some fluffy homemade wraps (made with flour and yoghurt) would be amazing too. My Dinner Sorted recipe ebook has a whole section devoted to the mighty wrap…and helps get you out of a “what’s for dinner” rut with loads of nourishing and delicious recipes, from family-friendly curries, to noodles and fake-aways. Grab your copy here if you need some dinnertime inspo.

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Springtime Crispy Chicken Wraps – serves 4

500g boneless, skinless chicken thighs, cut into strips or chunks (each thigh will give you ~4-6 pieces)

3/4 cup Greek yoghurt

1 tablespoon dijon mustard

1 teaspoon ground cumin

1 teaspoon smoked paprika

Good grind of pepper and salt

1 cup panko (or regular breadcrumbs)

1/4 cup parmesan cheese, grated

2 tablespoons olive oil

4 wraps/tortillas

Salad to serve – I used mesclun leaves, cucumber ribbons, grated carrot, grated beetroot, and feta

Sauce to serve – I used hot sauce, you could also add in aioli, mayonnaise, hummus, tomato sauce etc

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In a bowl, combine the yoghurt, mustard, cumin, paprika and seasoning and stir well. Pop the chicken pieces in there and give it a gentle stir while you sort the rest of the ingredients – the acid in the yoghurt will help tenderise and flavour the meat.

Put the breadcrumbs and grated parmesan cheese in another bowl and stir to combine. Using a few chicken pieces at a time, place them in the bread crumb bowl to coat in the crumb mixture and turn each one over to coat on the other side too. Don’t overcrowd the breadcrumb bowl with chicken and mix it all around, or it will become a sticky mess! Place the crumbed pieces of chicken on a clean plate.

Heat a large frypan over moderate heat and add the oil. Fry 6-8 strips/chunks of chicken at a time, again don’t overcrowd the pan or the chicken won’t brown and crisp up as well. Cook on each side for 5 minutes or until golden brown and the chicken is cooked all the way through.

Pop each wrap on a plate and add your salad fillings. Top with 3 or so chicken pieces and add sauce. Roll and enjoy! If you’ve got hungry peeps, you could bulk up the meal with some potato or kumara wedges baked in the oven, or extra salad on the side (a potato or rice salad with plenty of colourful veggies added would be great).

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Gluten free – choose gluten free wraps and gluten free breadcrumbs (I often use my NutriBullet to make breadcrumbs out of leftover crusts, then pop them in a container in the freezer)

Dairy free – omit the parmesan cheese from the breadcrumb mixture, and leave out the feta

Vegetarian – you could swap the chicken for crunchy little fried falafel patties

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