Nutritious & Delicious! Chive Tortilla Wraps with Crispy Chicken Tenders
Healthy and Flavorful Chive Tortilla Wraps Using Whole Wheat Flour and Tempura Flour
Experience the ultimate snack with these delicious chive tortilla wraps! Made with whole wheat flour and fresh chives, these wraps encase crispy chicken tenders coated in our special blend of Korean wheat tempura and breadcrumbs. It’s a burst of flavor that your whole family will love.
Vibrant Fresh Vegetables- 1/2 Carrot, julienned
- 1/2 Red Bell Pepper, julienned
- 1/2 Yellow Bell Pepper, julienned
- 1/4 Red Cabbage, julienned
- 1 bunch Fresh Spinach, leaves separated
Aromatic Chive Tortilla Batter- 100g Fresh Chives (Yangpyeong chives recommended for best flavor!)
- 200ml Water (Divide into 100ml for blending chives and 100ml for the batter)
- 300g Korean Whole Wheat Flour (All-purpose or white flour can be substituted for a different texture)
- 5g Salt
Crispy Chicken Tenders- 10 pieces Chicken Tenderloins
- 5g Salt (for seasoning)
- 5g Black Pepper (for seasoning)
- 100g Korean Wheat Tempura Flour (for coating)
- 3 Eggs (beaten)
- 100g Korean Wheat Breadcrumbs (for coating)
Perfect Pairing: Dressing/Sauce- 5 Tbsp Mayonnaise (for a 5:1 ratio with curry powder)
- 1 Tbsp Curry Powder
- 100g Fresh Chives (Yangpyeong chives recommended for best flavor!)
- 200ml Water (Divide into 100ml for blending chives and 100ml for the batter)
- 300g Korean Whole Wheat Flour (All-purpose or white flour can be substituted for a different texture)
- 5g Salt
Crispy Chicken Tenders- 10 pieces Chicken Tenderloins
- 5g Salt (for seasoning)
- 5g Black Pepper (for seasoning)
- 100g Korean Wheat Tempura Flour (for coating)
- 3 Eggs (beaten)
- 100g Korean Wheat Breadcrumbs (for coating)
Perfect Pairing: Dressing/Sauce- 5 Tbsp Mayonnaise (for a 5:1 ratio with curry powder)
- 1 Tbsp Curry Powder
- 5 Tbsp Mayonnaise (for a 5:1 ratio with curry powder)
- 1 Tbsp Curry Powder
Cooking Instructions
Step 1
First, prepare your fresh vegetables to add vibrant color and a satisfying crunch to your wraps. Finely julienne the carrot, red bell pepper, yellow bell pepper, and red cabbage. Separate the leaves of fresh spinach and set aside. These vegetables will make your wraps not only delicious but also visually appealing.
Step 2
Next, let’s prepare the star of our wrap’s flavor – the chives! Wash the fresh chives thoroughly under running water and cut them into approximately 4 equal pieces. Cutting them into manageable lengths will make blending easier.
Step 3
In a blender, combine the prepared chives and 100ml of water. Blend until you achieve a smooth, vibrant green puree. This ensures the chives’ fresh aroma and color are captured.
Step 4
Carefully measure out 300g of Korean whole wheat flour. If you prefer a lighter texture, you can substitute this with all-purpose flour or white flour according to your preference.
Step 5
In a large bowl, combine the blended chive mixture, the measured whole wheat flour, and 5g of salt. Mix with a spatula or your hands until no dry flour is visible. Gradually add the remaining 100ml of water, mixing until you achieve a smooth, pliable batter. Adjust the consistency as needed.
Step 6
Check the batter’s consistency. It should be soft enough to spread thinly on a pan but not too runny. Once the batter is ready, let it rest at room temperature for a short while. This resting period helps the gluten relax, resulting in softer tortillas.
Step 7
Now, let’s prepare the chicken tenders. Pat the chicken tenderloins dry with paper towels. Season both sides evenly with 5g of salt and 5g of black pepper. Allowing the chicken to marinate for a few minutes will help the flavors penetrate.
Step 8
To achieve a perfectly crispy coating, prepare your dredging stations. In one shallow dish, place 100g of Korean wheat tempura flour. In another, whisk 3 eggs until smooth. On a third shallow dish, spread out 100g of Korean wheat breadcrumbs.
Step 9
Coat the seasoned chicken tenderloins sequentially. First, dredge each piece in the tempura flour, shaking off any excess. Then, dip them into the beaten egg, ensuring they are fully coated. Finally, press them firmly into the breadcrumbs, making sure they are well-covered for maximum crispiness. Gently press the breadcrumbs onto the chicken to help them adhere.
Step 10
It’s time to fry the chicken tenders! Heat a generous amount of cooking oil in a pot over medium-high heat to 180°C (350°F). Carefully place the coated chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for about 4-5 minutes, or until golden brown and cooked through. Adjust the heat as needed to prevent burning.
Step 11
Once fried to perfection, transfer the chicken tenders to a plate lined with paper towels to drain off any excess oil. Arrange them in a single layer so they don’t steam and lose their crispiness. Let them cool slightly.
Step 12
Now, let’s cook the chive tortillas. Heat a dry non-stick skillet over medium-low heat. Pour a ladleful of the chive batter onto the pan and spread it thinly into a circular shape. Cook until the bottom is lightly golden, then carefully flip and cook the other side until golden brown. If the tortilla puffs up, you can gently press it down. Be careful not to overcook, as they can become brittle.
Step 13
Assemble your wraps! Lay a warm, cooked chive tortilla flat. Arrange a generous portion of the fresh vegetables and the crispy chicken tenders down the center. Fold in the sides slightly if desired, then tightly roll up the tortilla. Tuck in the ends to secure the filling.
Step 14
To serve, cut the rolled tortilla wraps diagonally in half. This reveals the colorful and delicious ingredients inside, making for an appealing presentation. Arrange them on a plate.
Step 15
Finally, prepare the simple yet flavorful dipping sauce. In a small bowl, combine 5 tablespoons of mayonnaise with 1 tablespoon of curry powder. Mix well. This curry mayo sauce is the perfect accompaniment. Dip your chive tortilla wrap into the sauce for an incredibly delicious experience. Enjoy your homemade treat!
