Fried Green Tomato Snacking Wraps

 Mc---- has nothing on these.

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Fried green tomatoes are the perfect summer snack, but these fried green tomato snacking wraps are poised to take them to even greater heights. Inspired by a certain chain’s famous crispy chicken snack wraps, these feature flour tortillas stuffed with crunchy iceberg “shrettuce,” crispy bacon, and of course fried green tomatoes, all drizzled with a spicy chipotle mayo.

I’ve been obsessed with fried green tomatoes since I met them three summers ago. Earth-shatteringly crispy on the outside, bursting with tangy juiciness in the center, and usually dipped in some sort of spiced mayo, they’re truly one of my favorite fried foods. While they’re often featured on BLTs or as the base of an eggs benedict, this is the first time I’ve seen them in a wrap.

There are two different types of green tomatoes: tomatoes which are naturally green even when they’re ripe, and tomatoes which are green because they’re not fully ripened yet. The second type is ideal for fried green tomatoes because the firmer texture of the unripe tomato holds up better in the fryer. Also, tart acidity of an unripe tomato is a great contrast to the crispy fried breading. If you’re standing in the supermarket, wondering if you’ve got the right type of green tomato, pick one up. It should feel firm to the touch.

To ensure a stress-free frying, make sure your frying station is thoroughly prepped and all your tomatoes are breaded before heating up the oil. Arrange a deep-fry or probe thermometer, fish spatula, and the tray of breaded tomatoes on one side of the pot, and make sure the “landing pad” tray is close by as well. I like to keep my pinch jar of salt on top of the rack, so I remember to season the tomatoes immediately after they finish frying.

Fried green tomatoes are best fresh, but they will also keep in the refrigerator, stored in an airtight container, for up to 3 days. Reheat them on low in a dry nonstick pan to regain some of that crisp. The snacking wraps are best fresh, but the components (mayo, shredded lettuce, crispy bacon) can be stored separately in the refrigerator for up to 3 days as well. If you have everything in the fridge, you can build a wrap whenever the craving strikes.

Enjoy!

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Fried Green Tomato Snacking Wraps

(Makes 12 fried green tomatoes and 8 snacking wraps)

Fried Green Tomatoes

3 large green tomatoes

Kosher salt

1/2 c. all-purpose flour

1 large egg

1/3 c. buttermilk

1/2 c. fine breadcrumbs

1/2 c. finely ground yellow cornmeal

1 tsp. paprika

1 tsp. finely ground black pepper

4-6 cups oil, for frying

Equipment: two baking sheets, parchment paper, three shallow bowls, wire rack, high-sided pan or Dutch oven

Instructions

Line two baking sheets with parchment paper.

Slice tomatoes across the equator in 1/3" thick rounds (discard ends of tomatoes.) You should have about 12 rounds total. Arrange tomatoes in a single layer on one of the baking sheets.  Season with 1 ½ tsp. salt and let sit 5 minutes.

Meanwhile, pour flour into a shallow bowl. In another bowl, whisk together egg and buttermilk. In a third, combine breadcrumbs, cornmeal, paprika, and black pepper.

Pat tomato slices dry, then, working one at a time, coat both sides in flour. Dip into egg and buttermilk, then dredge in seasoned cornmeal mixture, pressing firmly to encourage mixture to adhere and making sure to coat the edges well. Place on second lined baking sheet.

Discard wet parchment paper from empty baking sheet and dry baking sheet. Line with a wire rack or a double-layer of paper towels. Add oil to a large heavy pan to the depth of ½” and heat to 350 degrees.

Working 2-3 at a time, gently lower tomatoes into hot oil. (Lay tomatoes away from you to avoid splashing.) Fry until crisp and browned on both sides, turning once, 4-5 minutes total. Remove to wire rack; season immediately with salt. Repeat with remaining tomatoes.

Wraps

½ c. mayonnaise

1 canned chili en adobo plus 2 tsp. sauce

¼ tsp. kosher salt, plus more to taste

Eight 6" flour tortillas, warmed

2 c. thinly sliced iceburg lettuce

4 slices bacon, cut into 1” pieces and cooked until crisp

Instructions

In a small bowl, stir together mayonnaise, chopped chili, adobo sauce, and ¼ teaspoon salt. Taste and season with additional salt as desired.

To build wraps, top each flour tortilla with ¼ cup iceberg lettuce. Cut 8 fried green tomatoes in half and arrange two halves in each snack wrap. Top with bacon and drizzle with chipotle mayo.

Originally published June 14, 2025.