Name: Fried Breaded Wraps with Chicken
Prep time: 15 min
Cook time: 20 min
Yield: 8
Cuisine: Israeli Fusion
Ingredients: 8x8-inch tortillas (whole wheat or white) (20cm each); 2 boneless, skinless chicken legs + thighs OR: around 1 large chicken breast; 1/3 teaspoon turmeric (See Notes section for subbing); 1/4 teaspoon cumin powder; Cinnamon, just barely a pinch; 1/4 teaspoon table salt or to taste; A pinch black pepper or to taste; 1/4 cup neutral oil; 2/3 cup freshly chopped parsley leaves, tightly packed; 1 cup panko bread crumbs for dredging; 1 large egg for dredging; 1 tablespoon raw sesame seeds; 1/4 teaspoon turmeric; 1/4 teaspoon cumin powder; A pinch table salt; A pinch black pepper (Optional); 1/3 cup neutral oil (adding a bit more oil with each new batch if necessary).

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These Fried Breaded Wraps with Chicken (bites) are my go-to comfort finger food. A bit of a change of atmosphere. The tortillas are shaped into large eggrolls and dredged in egg and panko crumbs. Then you fry them in a bit of oil and serve them crispy straight out of the skillet.

For the chicken you can choose either chicken breast or boneless skinless thighs and drums.

pargit — Boneless, skinless chicken thigh + drum

Preparation of Fried Breaded Wraps with Chicken

Bake chicken breasts or boneless, skinless thighs and drumsticks until just cooked. Cool slightly, dice, and return to the pan with the gravy. Stir in seasoning and parsley.
Place tortillas on parchment and spoon the chicken mixture near one end, leaving a 1-inch border. Fold in the sides, roll tightly, and seal with egg.
Dip rolls in beaten egg, then coat with panko.
Shallow-fry in a nonstick skillet over medium-high heat, turning, until golden and crisp, about 3–4 minutes.
Serve hot from the skillet, or the next day.

Serve with a pumpkin pureed orange soup (Marak Katom).

Dip in Aiola sauce, Tahini, or Tartar sauce

Fried Breaded Wraps with Chicken

5.0 Stars (1 Review)

These are chicken rolls dredged in egg and panko and mildly fried to golden perfection. Boneless, skinless chicken breast or drums + thighs bake for just a few minutes, and are then diced and stuffed into the wraps 'eggroll' style.

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

8x8-inch tortillas (whole wheat or white) (20cm each)

CHICKEN

2 boneless, skinless chicken legs + thighs OR: around 1 large chicken breast
1/3 teaspoon turmeric (See Notes section for subbing)
1/4 teaspoon cumin powder
Cinnamon, just barely a pinch
1/4 teaspoon table salt or to taste
A pinch black pepper or to taste
1/4 cup neutral oil
2/3 cup freshly chopped parsley leaves, tightly packed

FOR DREDGING

1 cup panko bread crumbs for dredging
1 large egg for dredging
1 tablespoon raw sesame seeds
1/4 teaspoon turmeric
1/4 teaspoon cumin powder
A pinch table salt
A pinch black pepper (Optional)

FOR FRYING

1/3 cup neutral oil (adding a bit more oil with each new batch if necessary).

Instructions

Cutting and Coating the Chicken

Cut off raw leg-thigh from bone or use chicken breast. Flatten a bit with a knife.
Pour the spices and oil into a large bowl. Add the whole chicken pieces to coat them.

Baking the Chicken for 10 minutes

Place the seasoned chicken in a parchment paper lined oven pan.
Bake in preheated oven set to 390°F ( 200°C) for 10 minutes (you can flip them over after 5 minutes. For chicken breasts, bake for 8 minutes. Remove from oven and set aside to cool while still in the pan for a few minutes. Don't discard of the juice that extracted from the chicken.

Dicing, Coating, and Seasoning the Cooked Chicken

Dice the cooked chicken.
Place the diced chicken back into the parchment paper lined pan with the juice. Coat the chicken in the juice with your hands.
Still lying on the parchment paper, mix in the chopped parsley leaves (optional).

Wrapping the Chicken in the Tortilla Wraps

Lay 8 tortilla wraps on 2 sheets of parchment paper.
Fold up ½ inch of the edge closest to you to create a flat flap.
Place a handful of diced, seasoned chicken above the flap, leaving 1 inch empty on each side.
Fold the empty side edges inward over the chicken.
Lift the edge closest to you and roll it over the filling to enclose it.
Continue rolling 2–3 times until sealed, then set aside.

Frying the Tortilla Wraps

1. Heat oil in a skillet over high heat, then lower to medium-high.

2. Place several tortilla wraps in the pan.

3. After 1½ minutes, rotate the wraps, then turn again after 1 minute.

4. Fry for another minute until golden and crisp (light brown is fine).

5. Transfer to a cooling rack, slice in half vertically, and serve.

Notes

Instead of the turmeric, cumin powder and cinnamon you can use oregano and thyme both for the seasoning of the chicken as well as for the seasoning of the panko.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 361Total Fat 24gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 19gCholesterol 88mgSodium 292mgCarbohydrates 14gFiber 1gSugar 1gProtein 22g

Nutrition values are estimated.