Description
A delightful mix of crispy chicken, tangy sauce, and crunchy veggies wrapped snugly in tortillas, perfect for a quick and satisfying dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (Panko for extra crunch)
- Oil for frying (vegetable or canola)
- ½ cup sugar
- 1/3 cup vinegar
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon cornstarch dissolved in 2 tablespoons of water
- 4 large tortillas (flour or corn)
- 1 cup shredded cabbage
- 1 cup diced bell peppers (any color)
- ½ cup sliced green onions
Instructions
- Season the chicken strips with salt and pepper.
- Set up three bowls with flour, beaten eggs, and breadcrumbs.
- Coat each chicken strip in flour, then egg, then breadcrumbs.
- Heat oil in a skillet and fry chicken strips until golden brown, about 5-7 minutes. Drain on paper towels.
- In a saucepan, combine sugar, vinegar, soy sauce, and ketchup. Bring to a simmer and stir in cornstarch mixture until thickened, about 1-2 minutes.
- Lay a tortilla flat, layer with cabbage, bell peppers, and chicken strips, and drizzle with sauce. Roll tightly and enjoy!
Notes
Store leftovers in an airtight container for up to 3 days or freeze chicken strips for up to 2 months. For best results, reheat in the oven at 375°F.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg