Crispy Baked Chicken Wraps with Skyr–Sriracha Sauce

Lately, after workouts, I often don’t know what to eat – meat with veggies has started to feel a bit boring, but I still need to hit 120 g of protein a day. That’s why I came up with this quick wrap – ready in just a few minutes when I’m hungry and gives me everything I need. Instead of mayo, I use skyr for a lighter, protein-packed version of the sauce, and I bake the chicken in the oven – you can also use an air fryer if you prefer. And by the way, I LOVE sriracha – I’m even thinking of trying scrambled eggs with sriracha or avocado toast with sriracha!

Why You’ll Love This Recipe: 

• Super quick and easy to make – ready in minutes
• Packed with protein to help hit your daily goals
• Crispy on the outside, juicy chicken on the inside
• Skyr–sriracha sauce adds creamy flavor without extra calories
• Easy to customize with your favorite veggies or cheese
• Perfect for post-workout meals or a fast, satisfying lunch

The Recipe

Servings: 2 wraps |Total time: 35 minutes | Difficulty: easy

Ingredients

Chicken

• 240 g chicken breast
• 1 egg
• 2 tbsp plain flour
• 100 g cornflakes (crushed)

Sauce

• 4 spoonfuls skyr
• 1 tbsp sriracha
• 1 tsp yellow mustard
• 1 tsp pickle juice
• 1 tsp garlic powder
• Salt, to taste

Wraps

• 2 handfuls iceberg lettuce
• 2 pickles, sliced
• 100 g cheddar cheese, shredded
• 2 corn tortillas

Preparation

1. Prep the chicken

• Cut the chicken breast into thin strips for even cooking.

2. Set up coating station

• Bowl 1: flour
• Bowl 2: beaten egg
• Bowl 3: crushed cornflakes

3. Coat the chicken

• Dip each chicken strip into flour → then egg → then cornflakes, pressing lightly to make sure the coating sticks.

4. Bake

• Preheat the oven to 200°C / 390°F.
• Place the coated chicken on a lined baking tray.
• Bake for 18–22 minutes, flipping halfway through, until golden brown and fully cooked inside.

5. Make the sauce

• In a small bowl, mix skyr, sriracha, mustard, pickle juice, garlic powder, and salt until smooth.

6. Assemble the wraps

• Layer iceberg lettuce, crispy chicken strips, pickles, and shredded cheddar.
• Drizzle with the skyr–sriracha sauce and more of the sriracha, because it’s mmm so delicious.
• Wrap tightly and place the wrap in a hot pan for 1–2 minutes per side to make it crispy.

Tips!!!

-For juicy and crispy chicken: bake no longer than 20–22 minutes to prevent drying out. Use a lightly oiled baking tray with a bit of olive oil instead of parchment paper, and turn the chicken halfway through baking to get a crispy coating all around.

-You can swap cheddar for a lighter cheese to reduce calories.

-Use more skyr sauce if you like a creamier wrap.

Nutrition per Serving (1 wrap)

Dietary Info

High protein:  great for post-workout | Moderate carbs: From tortillas and cornflakes, for energy | Moderate fat: Mostly from cheddar and a bit of chicken fat | Gluten: Contains gluten (flour in chicken coating + corn tortillas) | Dairy: Contains dairy (cheddar cheese + skyr) | Eggs: Contains egg in coating (can omit or replace with flax/vegan egg) | Suitable for: Regular omnivores looking for high-protein, satisfying meals