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High in protein, higher in fat due to fried chicken
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (whole) of Fried chicken wrap (220 g) has 627 calories. That works out to 285 calories per 100 g. It contains 52.8 g of carbs, 29.7 g of protein, 32.6 g of fat and 4 g of fiber. Its 35.2 µg of Selenium covers 64% of the Daily Value. Its glycemic index is 57 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (whole) · 220 g
627
KCAL / 220G
Carbs
52.8g
· 19% DV
Protein
29.7g
· 59% DV
Fat
32.6g
· 42% DV
Fiber
4g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 34% · Protein 19% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 627 kcal | |
| Total fat | 32.6 g | 42% |
| Saturated fat | 7.48 g | 37% |
| Trans fat | 0.26 g | |
| Sodium | 1144 mg | 50% |
| Total carbohydrate | 52.8 g | 19% |
| Fiber | 4 g | 14% |
| Protein | 29.7 g | 59% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (whole) | 220 g | 627 kcal |
| 1 ounce (mini) | 28 g | 80 kcal |
| 0.25 piece (quarter) | 55 g | 157 kcal |
| 100 g | 100 g | 285 kcal |
| ½ piece (half) | 110 g | 314 kcal |
| 1 piece (small) | 160 g | 456 kcal |
| 1 serving (medium) | 200 g | 570 kcal |
| 1 piece (large) | 280 g | 798 kcal |
| 1 serving (large) | 300 g | 855 kcal |
Calculated from 285 calories per 100 g.
A fried chicken wrap usually contains breaded, fried chicken in a tortilla, along with vegetables such as lettuce and tomato and a sauce. Recipes vary, but the chicken’s crunchy coating and the soft wrap are the defining combination.
Keep a fried chicken wrap crisp by assembling it just before eating and letting excess oil drain from the chicken first. Put sauce on the tortilla rather than directly on the coating, and pat wet vegetables dry before adding them.
To make a fried chicken wrap, coat chicken strips in seasoned flour, dip them in egg, and cover them with breadcrumbs before frying until cooked through. Drain the chicken, then wrap it with tortilla, vegetables, and your chosen sauce.
Ranch, garlic mayo, honey mustard, and hot sauce all work well in a fried chicken wrap. Choose a creamy sauce to balance the crunchy coating, or a spicy one for extra heat; use a light hand so the tortilla does not turn soggy.
Yes, but an oven, air fryer, or dry skillet keeps a fried chicken wrap crisper than a microwave. Heat it until the chicken is hot throughout; remove lettuce and other cold toppings first, then add them back after reheating.
You can freeze a fried chicken wrap, but lettuce, tomato, and creamy sauces often become watery or change texture after thawing. For a better result, freeze the cooked chicken separately and assemble the wrap with fresh toppings when you are ready to eat.
A fried chicken wrap uses a flatbread or tortilla rolled around the chicken and fillings, while a chicken sandwich is served between slices or halves of bread. The wrap is easier to fold around extra vegetables and sauce, but both can use the same fried chicken.
A fried chicken wrap pairs well with a side salad, coleslaw, corn, or fries. Choose salad or vegetables for a lighter plate, or fries when you want a more filling meal.
A fried chicken wrap provides protein, but the fried coating and creamy sauces can add considerable fat. Add plenty of vegetables and choose a modest amount of sauce to make it a more balanced meal.
A fried chicken wrap kept in the refrigerator should generally be eaten within three to four days. Refrigerate it within two hours of preparation, and expect the tortilla and vegetables to soften even when the wrap is still safely stored.
Vitamins
B3
10.12mg · 63% DV
Biotin
11µg · 37% DV
B6
0.53mg · 31% DV
B5
1.21mg · 24% DV
Minerals
Selenium
35µg · 64% DV
Phosphorus
363mg · 52% DV
Sodium
1144mg · 50% DV
Manganese
0.7mg · 30% DV
Potassium ⭐
462mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 627 calories in 1 piece (whole) (220 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A fried chicken wrap is a portable meal made by rolling pieces of battered or breaded, fried chicken in a flatbread, often with lettuce, tomato and a sauce. Fillings and sauces vary, from simple takeaway versions to wraps made at home; the format is popular internationally rather than tied to one particular regional tradition.
The chicken is usually crisp outside and tender inside, while the bread keeps the filling easy to eat on the go. It works as a quick lunch or casual dinner, often served with chips or a side salad. With 13.5 g of protein per 100 g it contributes protein, but frying also makes it relatively high in fat. For a lighter meal, use less sauce and pair it with fresh vegetables instead of fried sides.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.48g
MONOUNSATURATED
11.44g
POLYUNSATURATED
7.7g
Omega 6:3 ratio 62:1
Above the ideal 4:1 (62:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.