Description
This crispy chicken wrap recipe features golden, spiced chicken tenders wrapped in a warm tortilla with fresh salad, sweet chili sauce, and mayo. It’s easy to make, budget-friendly, and perfect for a quick lunch or dinner.
Ingredients
- 400g chicken mini fillets
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp garlic granules
- Salt and pepper, to taste
- 2 tbsp plain flour
- 1 egg
- 100g cornflakes
- 4 tortilla wraps
- 4 tbsp mayonnaise
- 4 tbsp sweet chili sauce
- 1/2 cucumber, sliced
- 1/2 red onion, sliced
- 80g lettuce
- Oil spray
Instructions
- Preheat the oven to 200°C (180°C fan) or 400°F.
- Place cornflakes in a plastic bag and crush them into small crumbs using a rolling pin. Transfer to a bowl.
- In a separate bowl, combine flour, smoked paprika, ground coriander, garlic granules, salt, and pepper.
- Crack the egg into another bowl and whisk.
- Coat each chicken mini fillet first in the flour mixture, then the egg, and finally the crushed cornflakes. Press to adhere well.
- Place the coated chicken on a baking tray lined with parchment paper. Spray generously with oil.
- Bake for 25 minutes, flipping halfway, until golden and crispy.
- While the chicken cooks, prepare the salad ingredients and warm the wraps if desired.
- Assemble each wrap with lettuce, cucumber, red onion, crispy chicken, mayonnaise, and sweet chili sauce.
- Roll tightly, slice in half, and serve immediately.
Notes
- You can swap chicken mini fillets with chicken breasts cut into strips.
- Make it spicier by adding chili powder to the flour mix.
- For a lighter version, use low-fat mayo or Greek yogurt.
- Wraps can be toasted in a pan for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 wrap
- Calories: 435
- Sugar: 7g
- Sodium: 590mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 95mg
