Crispy fried chicken, melted mozzarella and garlic butter, rolled in a tortilla and toasted in a hot pan until the cheese runs out of the ends. That’s this whole recipe. It’s not a Gordon Ramsay dish (I doubt he’d put it on a menu), but it borrows the breading method he uses for crispy chicken: dry the meat, coat it in three stages, and press the crumbs on firmly. Plan on about 40 minutes.
Ingredients
For the chicken
- 1 1/2 pounds (680 g) boneless, skinless chicken breasts, cut into strips
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (90 g) panko breadcrumbs
- 1/2 cup neutral oil (such as avocado or vegetable), for frying
For the garlic butter and wraps
- 4 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- 2 tablespoons chopped fresh parsley, plus more for serving
- 4 large flour tortillas (10-inch)
- 2 cups (200 g) shredded low-moisture mozzarella cheese
- Lemon wedges, for serving
Which cheese to use
Low-moisture mozzarella, the firm kind sold in blocks or bags, is the right choice. It melts into long strings without releasing water. Fresh mozzarella in brine will make the tortillas soggy. Monterey Jack, pepper jack or a mozzarella and provolone mix all work too.
Method
- Bread the chicken. Pat the strips dry. Set up three shallow bowls: the flour mixed with the salt, pepper, garlic powder and paprika; the beaten eggs; and the panko. Coat each strip in flour, then egg, then press it firmly into the panko. A thick, pressed-on coating is what stays crunchy inside the wrap.
- Fry in batches. Heat the oil in a large cast-iron skillet over medium-high heat until it shimmers. Fry the strips in a single layer for 3–4 minutes per side, until deep golden and 165°F (74°C) inside. Don’t crowd the pan; too many strips at once cools the oil and the crust goes soggy. Drain on a wire rack and sprinkle with a little salt.
- Make the garlic butter. Wipe out the skillet and turn the heat to medium. Melt the butter, add the garlic and cook for 30–60 seconds until fragrant and just golden. Stir in the parsley and take it off the heat.
- Fill the tortillas. Warm each tortilla for 10 seconds in a dry pan so it won’t crack when you roll it. Brush one side with garlic butter, then lay 3–4 chicken strips down the middle, add a quarter of the mozzarella, a squeeze of lemon and some parsley.
- Roll and toast. Fold in the sides and roll each tortilla up tightly. Heat the skillet over medium-high, brush the wraps with a little more garlic butter, and cook them seam-side down first for 2–3 minutes. Starting on the seam seals it shut. Flip and cook the other side until golden and the cheese is bubbling at the ends.
- Rest, then slice. Give the wraps 2 minutes so the cheese sets a little and stays inside when you cut. Slice them diagonally, scatter with parsley and serve with lemon wedges.
Oven-baked chicken option
If you’d rather not fry, put the breaded strips on a wire rack over a baking sheet and bake them at 425°F (220°C) for 18–20 minutes, turning halfway. They won’t be quite as rich, but they stay crisp enough for the wraps.
Getting ahead and leftovers
You can bread and fry the chicken up to a day ahead. Cool it, refrigerate it, then re-crisp it in a 400°F (200°C) oven for 8–10 minutes before building the wraps.
Assembled wraps keep in the fridge for up to 2 days. Reheat them in a dry skillet over medium heat or in a 375°F (190°C) oven. Avoid the microwave, which turns them soft.
For a spicier version, add sliced jalapeños, use pepper jack, or toss the fried chicken in buffalo sauce before rolling.
Gordon Ramsay Crispy Chicken Cheese Wraps Recipe
Shatteringly crispy breaded chicken strips and molten mozzarella wrapped in warm flour tortillas, grilled until golden and oozing — finished with garlic-herb butter, fresh parsley, and a squeeze of lemon.
15 minutes
25 minutes
40 minutes
4 wraps
Ingredients
Instructions
Chef Tips
- Press the panko coating on firmly so it fries into a thick, shattering crust instead of sliding off in the oil.
- Do not crowd the skillet — fry in batches so the oil stays hot and the chicken turns out crispy, not soggy.
- Warm the tortillas for 10 seconds in a dry skillet before rolling so they fold without cracking.
- Let the grilled wraps rest for 2 minutes before slicing so the molten cheese stays inside the wrap.
More chicken dinners
- Gordon Ramsay Date Me Chicken Recipe: crispy chicken thighs in a sweet and savory date, olive and lemon pan sauce.
- Gordon Ramsay Crockpot Chicken and Gravy Recipe: slow-cooked shredded chicken in gravy over mashed potatoes.
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