Ingredients

Crispy Chicken:

1 lb boneless, skinless chicken breasts or chicken tenders
½ cup all-purpose flour
1 large egg
1 cup breadcrumbs
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Avocado oil spray

For the Wraps:

4 large flour tortillas
2 cups shredded lettuce
1 large avocado, sliced
1 cup tortilla chips, roughly crushed
¼ cup chopped fresh cilantro
Tia Lupita Piquín Lime Hot Sauce, for drizzling
Lime wedges, for serving

Instructions

1. If using chicken breasts, slice them lengthwise into thin cutlets or strips. Pat dry with a paper towel.

2. Add the flour to a shallow bowl. In a second bowl, whisk the egg until smooth. In a third bowl, combine the panko, garlic powder, smoked paprika, salt, and black pepper.

3. Coat each piece of chicken in the flour, shaking off the excess. Dip into the egg, allowing any excess to drip off, then coat thoroughly in the seasoned panko. Gently press the breadcrumbs onto the chicken to help them adhere.

4. Heat 3 tablespoons avocado oil in a large skillet over medium to medium-high heat. Once the oil is hot, add the chicken in a single layer, working in batches if necessary. Cook for about 3-4 minutes per side, or until the coating is crisp and golden brown and the chicken reaches an internal temperature of 165°F. Add additional oil between batches as needed.

5. Transfer the cooked chicken to a paper towel-lined plate or wire rack and let rest for a few minutes. Slice into strips if you cooked the chicken as cutlets.

6. Warm the tortillas until soft and pliable. Layer each with shredded lettuce, sliced avocado, crispy chicken, crushed tortilla chips, and fresh cilantro. Finish with a generous drizzle of creamy lime hot sauce.

7. Fold in the sides of the tortillas and roll tightly. Slice in half and serve immediately with lime wedges and extra creamy lime hot sauce.

8. Wrap and toast. Fold in the sides of each tortilla and roll tightly. For an extra-crispy exterior, place the wraps seam-side down in a hot skillet and cook for 1-2 minutes per side, until lightly golden.

9. Slice the wraps in half and serve immediately with extra creamy lime hot sauce and fresh lime wedges.