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KFC Twister Wrap (Pepper Mayo)

KFC Twister Wrap (Pepper Mayo) - recipe card
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This iconic copycat wrap features crispy, juicy chicken strips wrapped in a soft flour tortilla with crisp lettuce, juicy tomatoes, and a creamy, peppery mayo. The tangy pepper mayo cuts through the richness of the fried chicken, while the cool veggies add freshness and crunch.

Ingredients

Scale
  • For the Pepper Mayo:
  • 1/2 cup mayonnaise
  • 1 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp lemon juice
  • For the Chicken:
  • 1 lb boneless, skinless chicken breast (about 2 large breasts), cut into 1/2-inch strips
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 1 large egg
  • 1 cup vegetable oil, for frying
  • For the Wraps:
  • 4 (10-inch) flour tortillas
  • 1 cup shredded iceberg lettuce
  • 1 medium tomato, sliced thin
  • 1/4 cup red onion, thinly sliced

Instructions

  1. In a small bowl, combine the mayonnaise, freshly ground black pepper, garlic powder, smoked paprika, and lemon juice. Stir until smooth. Cover and refrigerate while you prepare the chicken to let the flavors meld.
  2. In a shallow dish, whisk the buttermilk with the egg. In a separate shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, kosher salt, and cayenne (if using). The buttermilk mixture will tenderize the chicken and help the seasoned flour adhere, while the flour blend creates the crispy crust.
  3. Dip each chicken strip into the buttermilk mixture, allowing any excess to drip off, then dredge it in the seasoned flour, pressing gently to coat all sides. Place the coated strips on a wire rack and let them rest for 10 minutes. This resting period helps the coating set, preventing it from falling off during frying.
  4. While the chicken rests, heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. To test if the oil is hot enough, sprinkle a pinch of flour into the oil—it should sizzle immediately and float. The oil should be about 350°F (175°C) if you have a thermometer.
  5. Working in batches to avoid overcrowding, carefully place the chicken strips into the hot oil. Fry for 4-5 minutes per side, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Do not move the chicken too soon—allow the crust to set and turn crispy.
  6. Using tongs, transfer the fried chicken strips to a plate lined with paper towels to drain excess oil. Season immediately with a pinch of kosher salt for extra flavor. Set aside while you assemble the wraps.
  7. Warm the flour tortillas in a dry skillet over medium heat for about 20-30 seconds per side, or until pliable and lightly toasted. This makes them easier to roll and enhances their flavor.
  8. To assemble each wrap, lay a warm tortilla on a clean work surface. Spread about 2 tablespoons of the pepper mayo down the center, leaving a 1-inch border at the top and bottom.
  9. Place a layer of shredded lettuce on top of the mayo, followed by a few slices of tomato and red onion. Arrange the fried chicken strips (about 3-4 strips per wrap) vertically over the veggies.
  10. Fold the bottom of the tortilla up over the filling, then fold in the sides, and roll tightly away from you, making sure the filling stays snug. Repeat with the remaining tortillas.
  11. If desired, heat a clean skillet over medium-high heat and place the wraps seam-side down for 1-2 minutes, until golden and crispy. This step is optional but gives the wrap a nice toasted texture.
  12. Cut each wrap in half on the diagonal and serve immediately, with extra pepper mayo on the side for dipping, if desired.

Notes

Store leftover fried chicken strips and assembled wraps separately. Refrigerate in airtight containers for up to 3 days. To reheat, place wraps in a preheated oven at 350°F (175°C) for 10 minutes, or until heated through and crispy. The pepper mayo can be made up to 4 days in advance and kept refrigerated.

Nutrition

Keywords: KFC Twister, Twister Wrap, copycat KFC, pepper mayo, crispy chicken wrap, chicken wrap, fried chicken wrap, fast food copycat, lunch wrap, pepper mayonnaise

Find it online: https://copycatkitchenco.com/kfc-twister-wrap-pepper-mayo/