Crispy Tempura Chicken Wraps with Feta Mint Salad &Amp; Lemon Dressing

These crispy tempura chicken wraps are the perfect quick dinner when you’re craving something crunchy, creamy and fresh. Golden chicken strips are coated in a light tempura batter and fried until perfectly crisp, then tucked into warm tortillas with a tangy feta-mint salad and a creamy lemon dressing.

A drizzle of hot sauce and a squeeze of lemon brighten every bite, making this a balanced, satisfying meal that comes together in just 30 minutes. Whether you’re cooking for a busy weeknight or a casual weekend lunch, these wraps deliver big flavor with minimal effort.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the lemon. Trim and discard the root end of the lettuce; chop leaves into bite-size pieces. Trim and thinly slice the scallions. Pick mint leaves from stems and roughly chop.
2. Pat the chicken dry with paper towels. On a clean cutting board, cut into ½-inch-thick strips. Season all over with salt and pepper.
3. In a large bowl, combine tempura batter mix, garlic powder, ⅓ cup cold water and 1 teaspoon salt. Whisk until smooth. (For 4 servings, use ⅔ cup water and 2 teaspoons salt.) If the batter is too thick, add more water 1 tablespoon at a time until it reaches a pancake-batter consistency. Stir the chicken strips into the batter until fully coated.
4. Heat a ⅓-inch layer of cooking oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is hot (a drop of batter sizzles on contact), add the coated chicken in a single layer. Do not overcrowd the pan; work in batches if needed. Cook, turning occasionally, until golden brown and cooked through, 5-7 minutes. Transfer to a paper-towel-lined plate and season with salt. Set aside.
5. While the chicken cooks, make the dressing: In a second large bowl, whisk together mayonnaise, 1 tablespoon olive oil, ½ teaspoon sugar, the juice from half the lemon, a pinch of salt and pepper. (For 4 servings, use 2 tablespoons olive oil and 1 teaspoon sugar.) Add the chopped lettuce, scallions, mint and feta. Toss to coat. Taste and adjust seasoning with salt and pepper.
6. Wrap the tortillas in damp paper towels. Microwave until warm and pliable, 30-60 seconds. Lay the tortillas flat on a clean work surface. Fill the bottom third of each with some of the chicken and some of the salad (reserve some salad for serving on the side). Fold the bottom side over the filling, then fold in the left and right sides. Roll up tightly to form wraps.
7. Halve the wraps diagonally. Divide the wraps and any remaining salad between plates. Serve with hot sauce and the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with shrimp, firm tofu or even thin strips of pork. Adjust cooking time as needed.

How do I keep the wraps from getting soggy?

Assemble the wraps just before serving. Pat the lettuce dry thoroughly and let the fried chicken cool slightly on paper towels to remove excess oil.

Can I make this recipe gluten-free?

Yes, use gluten-free tortillas and a gluten-free tempura batter mix. Check all other ingredients for gluten-containing additives.