Name: Crispy Chicken Wraps (Chicken Tender Wraps)
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 2 lb chicken tenders; 1/2 cup hot sauce; 3 large eggs; 1 packet sazon; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper; 1 tsp dried oregano; 1/2 tsp salt; 2 cups flour; 2 packet sazon; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp black pepper; 1 tbsp dried oregano; 1 tbsp salt; 3/4 cup mayo; 2 tbsp dijon mustard; 1/4 cup honey; 1/2 tsp smoked paprika; 1/2 tsp black pepper; 1/2 cup honey; 2/3 cup hot sauce; 2-3 dashes Worcestershire; 8” tortillas; Romaine Lettuce; Shredded Cheese

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These crispy chicken wraps are everything you want in a handheld meal. If you've made my Cheesy Garlic Chicken Wraps, you already know I make a killer chicken wrap, and this crispy chicken one checks all the boxes. You get ultra-crunchy chicken tenders, crisp romaine lettuce, shredded cheese, creamy honey mustard, and a drizzle of hot honey, all wrapped in a warm tortilla. They’re bold and super satisfying, kind of like a fast-food crispy chicken wrap or chicken tender wrap, but fresher, more flavorful, and way more customizable. Whether you serve them for lunch, dinner, game day, or a weekend treat, these chicken finger wraps deliver serious crunch and flavor in every bite.

Why You'll Love These Crispy Chicken Tender Wraps

I've always loved chicken tender wraps. They were one of my go-to orders as a kid at fast-food chains and restaurants, and I still crave that combo of crunchy chicken, lettuce, cheese, and sauce all wrapped in a soft tortilla. I wanted to create an elevated version at home that kept all the nostalgic fast-food vibes but actually tasted better and felt more satisfying. After testing different marinades, breading blends, and sauce combinations, I landed on this crispy chicken wrap recipe, and it's as satisfying as it gets.

Each part of this recipe is designed to bring flavor, not just act as filler. The chicken tenders are seasoned and marinated in a spicy egg mixture so the meat is juicy and well-flavored before it even hits the flour. The coating is loaded with herbs, spices, and sazon, so it fries up crunchy and golden with a ton of taste instead of just plain crust. Then you layer the tenders with crisp lettuce, shredded cheese, and two sauces, a homemade honey mustard for creaminess and tang, and a sweet-spicy hot honey drizzle that ties everything together. Wrapped up and lightly toasted, the result is a crispy chicken tender wrap that is crunchy, creamy, sweet, spicy, and honestly addictive.

It's a fun meal you can make at home when you're craving fast food, but want it to taste fresh and more flavorful. These chicken finger wraps are also ideal for meal prep or if you're feeding a bunch of hungry kids and adults!

Ingredients You’ll Need

For the Wraps:

8-inch tortillas
Romaine lettuce
Shredded cheese

For the Chicken:

2 lb chicken tenders
½ cup hot sauce
3 large eggs
1 packet sazon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon salt

For the Flour Mixture:

2 cups all-purpose flour
2 packets sazon
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon salt

For the Honey Mustard:

¾ cup mayonnaise
2 tablespoon Dijon mustard
¼ cup honey
½ teaspoon smoked paprika
½ teaspoon black pepper

For the Hot Honey:

½ cup honey
⅔ cup hot sauce
2–3 dashes Worcestershire sauce

How To Make Crispy Chicken Wraps

Step 1: Make the Marinade

In a mixing bowl, whisk together the hot sauce, eggs, and all of the spices until smooth and well combined. Add the chicken strips or pieces to the bowl and toss until every piece is fully coated in the mixture. Cover and marinate in the refrigerator for at least 30 minutes. If you have more time, you can let it sit for up to a few hours for even more flavor.

Step 2: Prepare the Flour Mixture

In a separate bowl, whisk together the flour and additional spices to make the coating. Transfer the flour mixture to a large resealable plastic bag.

Step 3: Dredge the Chicken (Shake-Bag Method)

Working in batches, lift the marinated chicken from the bowl, allowing excess marinade to drip off, and place the pieces into the bag with the flour mixture. Seal the bag and shake until the chicken is fully coated. Remove the coated strips and place them on a plate or tray, then repeat with the remaining chicken. Place coated tenders on a plate or rack while you finish dredging the rest to let the coating set slightly. Place coated tenders on a plate or rack while you finish dredging the rest to let the coating set slightly.

Step 4: Fry the Chicken

Heat a generous layer of oil in a large skillet or Dutch oven over medium-high heat until it reaches about 350°F. Carefully add the coated chicken in a single layer, working in batches, so you don't overcrowd the pan. Fry, turning as needed, until the exterior is golden brown and crispy and the internal temperature reaches 165°F.

Transfer the cooked chicken to a paper towel-lined plate or a wire rack to drain while you fry the remaining pieces.

Step 5: Make the Honey Mustard

In a bowl, whisk together mayonnaise, Dijon mustard, honey, smoked paprika, and black pepper until smooth.

Step 6: Make the Hot Honey

Whisk together honey, hot sauce, and Worcestershire sauce in another small bowl. Adjust heat or sweetness to taste.

Step 7: Assemble the Wraps

Lay a tortilla flat on a board. Spread a generous layer of honey mustard over the center. Add romaine lettuce, then shredded cheese. Top with two crispy chicken tenders. Drizzle with as much hot honey as you like. Fold the tortilla tightly into a wrap. Serve warm and enjoy the perfect contrast of crunchy chicken, cool lettuce, melty cheese, and sweet-spicy sauce.

Expert Tips To Make The Best Crispy Chicken Wraps

Marinate the chicken for flavor and tenderness. Give the chicken tenders at least 30 minutes in the egg and hot sauce mixture. The acid and salt in the hot sauce help tenderize the chicken, and the egg mixture acts like a built-in glue, so the seasoned flour sticks really well. If you have time, you can marinate them for up to a few hours in the fridge for even more flavor.
Use a flour and cornstarch combo for extra crunch. All flour will still give you crispy tenders, but if you want that extra shatter-crisp bite, replace about ½ cup of the flour with ½ cup cornstarch. Cornstarch helps the coating fry lighter and crunchier, similar to restaurant-style crispy chicken.
Season every layer. You already have spices in the marinade, but make sure the flour mixture is well seasoned too. A pinch of salt, garlic powder, onion powder, paprika, and sazon or chili powder in the flour adds depth. This way the chicken is flavorful under the crust and the coating tastes like more than just fried flour.
Let the dredged chicken rest before frying. Once the tenders are coated in the seasoned flour, set them on a plate or rack and let them sit for about 10 minutes before frying. This gives the coating time to hydrate and stick to the chicken so it does not fall off in the oil. You will get a more even, sturdy crust that clings to the tenders when you slice or bite into the wraps.
Keep the oil around 350°F for perfect crispiness. Use a thermometer if you have one and aim for about 350°F. If the oil is too cool, the chicken absorbs oil and tastes greasy. If it is too hot, the outside will brown before the inside cooks through. Adjust the heat as you go and fry in batches, so you do not overcrowd the pan, which can drop the oil temperature.
Drain the tenders on a rack, not just paper towels. After frying, transfer the chicken tenders to a wire rack set over a baking sheet. This allows excess oil to drip off and keeps the crust from steaming against the surface of a plate. You can still place paper towels under the rack for easy cleanup, but letting air circulate keeps the coating crisp.
Warm the tortillas before assembling. Cold tortillas are more likely to crack or tear when you fold them. Warm each tortilla in a dry skillet for 10–15 seconds per side, or microwave a stack covered with a damp paper towel for about 20–30 seconds until they are soft and pliable. Warm tortillas wrap around the crispy chicken more easily and hold together better.
Use finely shredded cheese for better melt. Finely shredded cheese melts faster and blends better with the warm chicken and sauces inside the wrap. Use finely shredded cheddar, Colby Jack, or a Mexican blend, and sprinkle it directly over the lettuce and honey mustard so it softens slightly when the hot chicken goes on top.
Layer ingredients so the wrap holds together. An easy assembly order is: tortilla, honey mustard, lettuce, shredded cheese, then crispy chicken tenders, followed by the hot honey drizzle. Putting the lettuce and cheese under the chicken creates a cushion and keeps the hot chicken from making the tortilla soggy, while keeping the sauces closer to the center helps prevent leaks.
Wrap them tight for on-the-go eating or meal prep. For wraps that are easy to pick up and eat, fold in the sides and roll them tightly like a burrito. You can wrap each one in foil or parchment for serving or packing in lunches. Foil-wrapped crispy chicken wraps hold their shape better, stay warm a bit longer, and are perfect for grabbing on busy days.

An open crispy chicken tender wrap with a spoon drizzling hot honey sauce over the chicken. The plate is on a blue tiled counter with a plate of chicken tenders.

Crispy Chicken Wrap Variations You Can Try

Buffalo Chicken Wraps: For a classic buffalo twist, toss the hot, crispy chicken tenders in Buffalo sauce instead of using hot honey, and keep the honey mustard or swap it for ranch or blue cheese dressing inside the wrap. Finish with a drizzle of extra buffalo sauce before rolling.
BBQ Chicken Wraps: Swap the hot honey drizzle for your favorite BBQ sauce. You can brush some BBQ sauce on the chicken tenders as soon as they come out of the oil or just drizzle it over the tenders inside the wrap. Add a little extra cheddar and some sliced green onions for a BBQ chicken wrap vibe.
Spicy Crispy Chicken Wraps: If you like heat, add sliced jalapeños to the wrap and use pepper jack cheese instead of a milder cheese. You can also add a pinch of cayenne or extra hot sauce to the chicken marinade to crank up the spice level.
Lighter or “Healthy-ish” Version: Instead of deep frying, you can cook the chicken tenders in the air fryer for a lighter, crispy wrap. Spray the breaded tenders lightly with oil and air fry at 375°F for about 10–12 minutes, flipping halfway through, until golden and cooked through. They still get nice and crispy with much less oil.
Chipotle Ranch Chicken Wraps: For a smoky flavor, replace the honey mustard with chipotle ranch inside the wrap. Youcan use store-bought chipotle ranch or stir a little chipotle in adobo into ranch dressing. Keep the hot honey drizzle if you like sweet heat, or skip it and let the chipotle ranch be the star.

Crispy Chicken Wraps FAQs

Can I air fry the chicken tenders?

Yes, the chicken tenders work really well in the air fryer. Arrange the breaded tenders in a single layer, spray them lightly with oil, and air fry at 375–400°F for about 12–15 minutes, flipping halfway through, until they are golden and the internal temperature reaches 165°F. This gives you crispy chicken with less oil that still works perfectly in the wraps.

Can I bake the chicken tenders instead of frying?

Yes, you can bake the tenders if you prefer. Place them on a wire rack set over a baking sheet, spray or brush them lightly with oil, and bake at 425°F for about 18–22 minutes, flipping once, until cooked through and browned. They will not be quite as crispy as pan-fried or air-fried tenders, but they still make a delicious, lighter crispy chicken wrap.

Do these crispy chicken wraps store well?

Assembled wraps are best eaten fresh, because the lettuce and tortillas can soften, and the chicken loses some crunch as it sits. For meal prep, cook the chicken tenders and store them in an airtight container in the fridge for 3–4 days, then reheat and assemble the wraps just before eating. This keeps the chicken crisp and the lettuce and tortillas from getting soggy.

Can I use rotisserie chicken instead of fried tenders?

If you want a shortcut, you can use shredded rotisserie chicken in place of the fried tenders. You will lose the crispy coating that makes these wraps special, but the flavors will still be great, especially with the honey mustard and hot honey. It is a good option for a faster, slightly lighter version when you do not want to bread and fry chicken.

Can I use larger tortillas for these wraps?

Absolutely. Large burrito-size tortillas are actually easier to fold and roll tightly, especially if you are adding two or more tenders to each wrap. Just warm them briefly in a dry skillet or microwave before filling so they are pliable and less likely to tear.

Can I make these crispy chicken wraps spicier or milder?

Yes, the spice level is easy to adjust. For spicier wraps, add more hot sauce or cayenne to the chicken marinade and use pepper jack cheese or extra hot honey. For a milder version, use less hot sauce in the marinade, skip the hot honey, and stick with a classic honey mustard or ranch inside the wrap.

My Final Thoughts

These crispy chicken wraps are crunchy, saucy, sweet, spicy, and endlessly satisfying. The combination of crispy tenders, homemade honey mustard, melty cheese, and drizzled hot honey makes them a total knockout. Once you make them at home, you’ll never crave the fast-food version again. Give these homemade chicken finger wraps a try and leave me a comment and review below. I'd love to hear your thoughts.

Chicken Recipes To Try Next

Yield: 6 wraps

Crispy Chicken Wraps (Chicken Tender Wraps)

Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

For the Chicken fingers:

2 lb chicken tenders
½ cup hot sauce
3 large eggs
1 packet sazon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon salt

For flour mixture:

2 cups flour
2 packet sazon
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon salt

For honey mustard:

¾ cup mayo
2 tablespoon dijon mustard
¼ cup honey
½ teaspoon smoked paprika
½ teaspoon black pepper

For hot honey:

½ cup honey
⅔ cup hot sauce
2-3 dashes Worcestershire

For assembling the wraps:

8” tortillas
Romaine Lettuce
Shredded Cheese

Instructions

In a bowl, whisk together hot sauce, eggs, and spices until combined. Add the chicken tenders to the bowl, then transfer the bowl to the fridge to marinate in the hot sauce mixture for at least 30 minutes.
Whisk together flour and spices in a large bowl. Using the bag-shake method, dredge the marinated tenders in the flour mixture and put them in a bag. Seal the bag and shake until fully coated. Set aside on a plate until all tenders have been coated.
Heat oil in a large frying pan to 350°F. Add the chicken tenders and fry until golden brown and the internal temperature is 165°F.
For the Honey mustard sauce, whisk all ingredients together in a bowl.
For the Hot Honey, whisk all ingredients together in a separatebowl.
To build a wrap, lay a tortilla flat, and spread a layer of honey mustard on it. Layer lettuce, then shredded cheese. Top with 2 crispy chicken tenders. Drizzle the tenders with hot honey. Fold the wraps and serve.

Nutrition Information:

Serving Size:

1 wrap
Amount Per Serving: Calories: 634Total Fat: 34gSaturated Fat: 8gCholesterol: 96mgSodium: 153mgCarbohydrates: 26gFiber: 4gProtein: 32g