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+ servings
two crispy chicken wraps on a green plate, fresh chili in the background
5 from 1 vote

Crispy chicken wrap with spicy tomato salsa

Tortilla wraps with crispy chicken cutlets, spicy and sweet-sour tomato sauce, melted cheese, fresh tomatoes, and lettuce. Healthy and delicious fast food!
Course Appetizer, dinner
Cuisine international, mexican-inspired
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 2 big servings
Calories 1250kcal
Author Aleksandra


chicken cutlets:

  • 330 g / 11.6 oz chicken / turkey breast fillets
  • salt and pepper to taste
  • 2 tablespoons flour
  • 1 big egg
  • 1 heaped teaspoon lemon zest preferably from an organic lemon
  • 1 tablespoon chopped parsley
  • 1/3 cup breadcrumbs 40g / 1.4 oz
  • 1/3 cup grated Parmesan cheese 20g / 0.7 oz, or breadcrumbs
  • frying oil about 4 tablespoons


  • 4 large tortillas
  • 8 slices cheese I used gouda
  • 2 to matoes sliced
  • 4 leaves lettuce

tomato salsa:

  • 7 medium tomatoes 670g / 1.5 lbs, you can also use canned tomatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 1-2 fresh chili peppers or dried chili flakes, to taste
  • 2 teaspoons rice vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons potato/corn flour/starch
  • salt and pepper to taste


tomato salsa:

  • Pour boiling water over the tomatoes, peel the skin, cut them into a 1-2 cm / ¾-inch cubes.
  • Cut chili pepper into slices, finely chop the garlic. If you want the sauce to be less spicy, remove the seeds from the chili pepper. You can also use dried chili flakes, if you don‘t have fresh chilies.
  • Heat the olive oil in a large pot, add the garlic and chili, cook, stirring, for a minute.
  • Add the tomatoes, rice vinegar, Worcestershire sauce, and brown sugar. Cook for about 30 minutes over low heat. The sauce should be thick, stir it from time to time, keep an eye on it especially at the end of cooking time so that it doesn‘t burn.
  • Season with salt and pepper to taste, add potato flour, mix and bring to a boil, then take off the heat. Taste and add more salt, pepper, vinegar or sugar, if necessary.

chicken cutlets:

  • While the sauce is cooking, prepare the chicken cutlets.
  • Place the flour on the first plate.
  • On the second plate, mix together the breadcrumbs with grated Parmesan cheese.
  • On the third plate (or shallow bowl), crack an egg, mix together with grated lemon zest and chopped parsley leaves.
  • Pound the chicken breasts/fillets using a meat mallet to an even thickness, about ¾ cm / ½-inch, season generously with salt and pepper on both sides.
  • Dredge each cutlet in flour, shake off excess flour. Then dip in the egg mixture and coat evenly in the breadcrumbs mixture.
  • Pan-fry the cutlets: heat a couple of tablespoons oil in a large frying pan over high heat. The pan and oil should be well warmed up. Pan fry the cutlets for about 3 minutes on one side and 2 minutes on the other, until golden. Don’t overcrowd the cutlets, pan fry in batches, flip over only when the coating is golden.
  • Transfer to a plate lined with paper towels.

assemble the wraps:

  • Place 2 slices of cheese on a large tortilla, spread over 1 heaped tablespoon of tomato salsa. Place the chicken pieces on top - cut the cutlets so that they fit in the middle of the tortilla, and finally put 2 slices of tomato on top.
  • Roll up the tortillas and lightly toast them in a panini maker or on a grill pan, until the tortillas are lightly browned and the cheese is melted.
  • Finally, place lettuce leaves into the wraps (if added before grilling, the leaves will fade).
  • Enjoy!


  • Calories count = 1 serving = 2 tortillas (½ recipe).
  • The dish can be easily made ahead. Prepare the sauce and the chicken cutlets the day before. On the next day assemble the wraps and toast them in a panini maker or on a grill pan until warm.


Calories: 1250kcal