Crispy Tempura Chicken Wraps with Creamy Lemon Feta Mint Salad

These crispy tempura chicken wraps are the perfect quick dinner, ready in just 30 minutes. Tender chicken strips are coated in a light tempura batter and fried until golden and crunchy. They’re tucked into warm tortillas with a refreshing salad of baby lettuce, feta cheese and fresh mint, all tossed in a creamy lemon dressing.

A drizzle of hot sauce and a squeeze of lemon add the perfect finishing touch. Serve with extra salad on the side for a complete meal that’s both satisfying and bright.

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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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lemon. Trim and discard the root end from the lettuce; chop leaves into bite-size pieces. Trim and thinly slice the scallions. Pick mint leaves from stems and roughly chop.
2. Pat chicken dry with paper towels. Cut into ½-inch-thick strips. Season all over with salt and pepper. In a large bowl, combine tempura batter mix, garlic powder, ⅓ cup cold water and 1 teaspoon salt until smooth (for 4 servings, use ⅔ cup water and 2 teaspoons salt). If the mixture is too thick, add more water 1 tablespoon at a time until it reaches a pancake-batter consistency. Stir chicken into batter until fully coated.
3. Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is hot enough that a drop of batter sizzles when added, add coated chicken in a single layer (do not overcrowd; 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.
4. While chicken cooks, in a second large bowl, whisk together mayonnaise, 1 tablespoon olive oil, ½ teaspoon sugar, juice from half the lemon, a pinch of salt and pepper (for 4 servings, use 2 tablespoons olive oil and 1 teaspoon sugar). Add lettuce, scallions, mint and feta; toss to coat. Taste and adjust seasoning with salt and pepper.
5. Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30-60 seconds. Lay tortillas flat on a clean work surface. Fill the bottom third of each with chicken and salad as desired (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.
6. Halve wraps diagonally. Divide wraps and any remaining salad between plates. Serve with hot sauce and remaining lemon wedges on the side. If you have extra chicken, serve it on the side with salad.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, any crisp lettuce like romaine or iceberg works well in this recipe.

Can I make these wraps ahead of time?

The wraps are best served immediately to keep the chicken crispy. You can prep the salad and batter in advance, but fry the chicken and assemble just before serving.

What can I use instead of tempura batter mix?

You can substitute with a mixture of all-purpose flour and cornstarch (about 3:1 ratio) plus a pinch of baking powder for a similar light and crispy coating.