Crispy Chicken Wraps with Slaw
Crispy breaded chicken strips in warm tortillas with crunchy slaw, melted cheese and a smoky-garlic mayo. The fakeaway wrap that kids race to assemble themselves.
30 minEasy~436 kcal / servingAmerican
Contains glutenContains dairyContains eggs
Nutrition
436 kcal
Calories
34 g
Protein
36 g
Carbs
17 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyContains eggs
Ingredients · per serving
- 4 large Flour tortilla
- 150 g Red cabbage
- ½ medium Lemon
- 6 tbsp Mayonnaise
- 30 g Plain flour
- 300 g Chicken breast
- 1 medium Carrot
- to taste Black pepper
- 1 clove Garlic
- 30 g Parmesan
- 3 tbsp Sunflower oil
- 1 tbsp Cider vinegar
- 1 large Egg
- ½ tsp Caster sugar
- 50 g Mature cheddar
- 80 g Panko breadcrumbs
- 1 tbsp Fresh chives
- to taste Salt
- 1.5 tsp Smoked paprika
- 1 tsp Garlic powder
Instructions
- Slice the chicken breast horizontally to make 2 thin pieces. Pound to 5mm thick. Cut into 1cm strips.
- Set up 3 plates: seasoned flour (with smoked paprika, garlic powder, salt and pepper), beaten egg, panko mixed with grated parmesan.
- Dredge each chicken strip: flour, egg, panko-parmesan. Press the coating on firmly.
- Heat 3 tbsp sunflower oil in a wide pan over medium-high heat. Fry the strips 2-3 minutes per side until deep golden and crisp. Lift onto kitchen paper.
- Make the slaw: shred the red cabbage and carrot finely. Toss with mayonnaise, cider vinegar, sugar, salt and chopped chives.
- Make the smoky mayo: mix mayonnaise, smoked paprika, minced garlic, lemon juice, hot sauce (optional), salt.
- Warm the tortillas in a dry pan 20 seconds per side. Stack and wrap in a tea towel.
- Build: warm tortilla, smear of smoky mayo, pile of slaw, 2-3 chicken strips, scatter cheese, more mayo. Fold the bottom up, then the sides, then roll tight. Slice in half on the diagonal.
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