Crispy, spicy, and absolutely loaded, this Spicy Chopped Chicken Crunch Wrap is everything you love about a chicken burger—chopped up and wrapped in one epic bite! Cornflake-coated chicken is air-fried to golden perfection, then chopped with crispy bacon, fresh lettuce, juicy tomato, melty cheese, and a punchy sriracha mayo.
Wrapped in a warm tortilla and toasted until golden and crisp, it’s crunchy on the outside, creamy and flavour-packed on the inside. Perfect for lunch, dinner, or that cheeky weekend treat, this wrap is bold, messy, and seriously satisfying in all the right ways!
Ingredients needed
This Spicy Chopped Chicken Crunch Wrap is the ultimate crave-worthy creation—crispy chicken, crunchy bacon, fresh veggies, and spicy mayo all chopped together and toasted to perfection. It’s everything you want in a wrap: bold, crispy, creamy, and totally satisfying.
- Chicken breast – Halved to cook faster and stay juicy while holding up to the crispy coating.
- Cornflakes – Classic cereal hack for a crispy, golden crust with max crunch.
- Spicy mayo – Just two ingredients—Kewpie or whole egg mayo + sriracha—but it pulls the whole wrap together.
- Cheese slices – Melt beautifully into the chopped mix and bring creaminess to the wrap.
- Bacon – Adds salt, smoke, and crunch—don’t skip it.
- Lettuce and tomato – Bring that cool, fresh contrast to the crispy chicken and spicy mayo.
Recipe tips & notes
Get the most out of your crunch wrap with these foolproof tips. The goal? Crisp exterior, saucy interior, and even flavour in every bite.
- Crush the cornflakes finely – Too chunky and they won’t stick well. You want a mix of crumb and crunch.
- Don’t skip the preheat – If your air fryer has one, preheating helps the chicken cook evenly and get crispy.
- Let the chicken rest – Giving it a minute or two to sit after cooking helps the juices stay in and makes chopping easier.
- Use a big board and sharp knife – It’s messy in the best way—give yourself space to chop and mix without spilling.
- Toast low and slow – Don’t rush the pan-toasting step; medium-low heat gives you that even golden crunch.
Substitutions & additions
Want to customise your crunch wrap? Here are some ways to switch it up based on what you’ve got or what you love:
- Protein – Use chicken tenders, schnitzel, or crispy tofu for a veg-friendly version.
- Cheese – Swap for cheddar, gouda, or even pepper jack if you like things extra spicy.
- Wrap – Any large tortilla works, or try a wrap with added protein or wholegrain for a fibre boost.
- Sauce – Add a drizzle of BBQ, ranch, or chipotle sauce for extra creaminess or heat.
- Veggies – Load it up with avocado, jalapeños, or red onion for more bite and colour.
How to make this recipe
This wrap comes together in a few easy steps: coat and cook the chicken, chop and mix the filling, then wrap, toast, and devour. Here’s the step-by-step breakdown:
Step 1
Slice the chicken breast in half lengthwise. Dredge each piece in flour, dip in beaten egg, then coat in crushed cornflakes. Spray the base of the air fryer, add the coated chicken, and lightly spray the tops. Cook at 185°C for 10–12 minutes, flipping halfway. Let rest for 2 minutes, then slice into strips.
Step 2
On a large chopping board, layer the lettuce leaves, tomato slices, cooked bacon, cheese slices, the crispy chicken, and a generous spoonful of spicy mayo (made from mayo and sriracha). Using a sharp knife, chop through all the ingredients until combined. Add more spicy mayo if it looks dry.
Step 3
Warm a large tortilla in the microwave for 10–15 seconds. Spoon the chopped filling into the centre. Fold in the sides, then roll away from you tightly into a burrito shape. Ensure all corners are folded in.
Step 4
Heat a non-stick pan over medium-low heat and spray it with oil. Place the wrap seam-side down and cook for 2–3 minutes per side, or until golden. Slice in half and top with more spicy mayo to serve.
Spicy Chopped Chicken Crunch Wrap
Ingredients
- Chicken breast halved
- 1 Bacon rasher
- 2 Lettuce leaves
- 2 Tomato slices
- Cheese slices
- 2 cups Cornflakes crushed
- 1 Egg
- 2 Tbsp Flour
Spicy Mayo
- 2 Tbsp Mayonnaise
- 2 tsp Sriracha
Instructions
- Dredge each piece of chicken in flour, then dip in egg, and coat well in crushed cornflakes. Spray the air fryer basket and the coated chicken. Cook at 185°C for 10–12 minutes, flipping halfway. Let rest for 2 minutes, then slice.
- On a cutting board, layer the lettuce, tomato, bacon, cheese, cooked chicken, and a spoonful of spicy mayo. Use a sharp knife to chop everything together, mixing it well with the flat of your blade. Add more spicy mayo if the mix looks dry.
- Warm your tortilla in the microwave for 10–15 seconds to make it easier to fold. Spoon the chopped filling into the centre. Fold the sides in, then roll tightly into a burrito shape.
- Heat a frying pan on medium-low heat and spray with oil. Toast the wrap seam-side down until golden, then flip and toast the other side. Slice in half and top with extra spicy mayo to serve.
Nutrition
Storage & reheating
Best eaten fresh—but if you’ve got leftovers, here’s how to make the magic last:
Fridge
Wrap any leftovers in foil or store in an airtight container for up to 2 days. If storing un-toasted wraps, keep the filling separate from the tortilla to prevent sogginess.
Reheating
- Microwave: Not recommended—it’ll soften the tortilla and lose that crispy edge.
For best results, reheat the wrap unwrapped and add extra spicy mayo just before serving. - Pan: Toast the wrap in a non-stick pan over medium-low heat for 3–4 minutes each side until heated through and crisp again.
- Air fryer: Reheat at 160°C for 5–6 minutes.
Recipe FAQs
Can I bake the chicken instead of air frying?
Yes! Bake at 200°C for 20–25 minutes, flipping halfway. It won’t be quite as crispy as air-fried, but it will still be delicious.
What’s the best way to crush the cornflakes?
Place them in a ziplock bag and smash with a rolling pin or use your hands. You want fine, crumbly pieces, not large chunks.
Can I make it ahead of time?
You can prep the chicken and spicy mayo ahead, but assemble and toast just before serving to keep the wrap crispy and fresh.
What’s the best mayo to use?
Kewpie mayo adds extra richness, but any good-quality whole egg mayo works perfectly.
Is it spicy?
Mild to medium. You can adjust the sriracha to suit your heat level—or swap in hot sauce for extra kick.