Sarah Butler: Breakfast buns and a crispy chicken wrap — perfect quick-and-easy family feeds

Ideal for a weeknight fake-away or Friday night feast, the main course delivers big flavour with minimal fuss.

A guaranteed crowd-pleaser — crispy breadcrumb chicken, zingy sesame-soy slaw, and a creamy sriracha mayo wrapped in a soft tortilla. 

Feeding a family can feel like a full-time job—but with the right recipes, it doesn’t have to be stressful. 

These two delicious and practical dishes are designed to make mealtimes easier, healthier, and more enjoyable for everyone around the table.

Start the day right with our healthy breakfast buns—naturally sweet, freezer-friendly, and packed with goodness. 

Whether it’s a grab-and-go morning or a calm weekend breakfast, these soft, banana-rich buns are a hit with kids and adults alike.

Quick to prep and easy to batch bake, they’re a parent’s best friend when it comes to nutritious snacking and school lunchbox planning.

Come dinner time, skip the drive-through and whip up our crispy chicken wraps with Asian slaw.

They’re a guaranteed crowd-pleaser — crispy breadcrumb chicken, zingy sesame-soy slaw, and a creamy sriracha mayo wrapped in a soft tortilla. 

The slaw and sauce can be prepped earlier in the day, making the final meal quick to pull together. 

Ideal for a weeknight fake-away or Friday night feast, this dish delivers big flavour with minimal fuss.

Healthy Breakfast Buns

recipe by:Sarah Butler

Looking for a reliable go-to recipe for school lunchboxes or quick weekday breakfasts? These breakfast buns are just the ticket.

Servings

16

Preparation Time

 10 mins

Cooking Time

 15 mins

Total Time

 25 mins

Course

 Baking

Ingredients

• 210g self-raising flour, sieved

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 2 tbsp caster sugar

• 50ml coconut oil, melted

• 50ml maple syrup or honey

• 2 eggs

• 3 ripe bananas, mashed

• 60ml milk

• 1 tsp vanilla extract

• ½ tsp salt

• Optional: oats to sprinkle, dried/fresh fruit or chopped nuts

Method

1. Preheat oven to 200°C (180°C fan) / Gas 6.

2. Line a bun tray with bun cases.

3. In a large bowl, sieve in the flour, baking powder, baking soda, and cinnamon.

4. Stir in the caster sugar and a small handful of oats if using.

5. In another bowl, whisk together the melted coconut oil and maple syrup (or honey).

6. Add the eggs and whisk to combine.

7. Mix in the mashed bananas, milk, vanilla extract, and salt.

8. Fold the dry ingredients into the wet mixture until just combined.

9. Spoon the mixture into the bun cases, filling them about ¾ full.

10. Sprinkle oats on top, if desired.

11. Bake for 15 minutes or until golden and a skewer comes out clean.

12. Cool on a wire rack.

Sarah’s secret

Double the batch and freeze half — perfect for grabbing on busy mornings or slipping into lunchboxes still slightly frozen — they’ll be ready to eat by break time!

Crispy Chicken Wrap with Asian Slaw

recipe by:Sarah Butler

Skip the takeaway and treat your family to a homemade dinner that’s quicker than delivery and twice as tasty! These crispy chicken wraps with fresh Asian slaw are the perfect fake-away solution for busy weeknights.

Servings

4

Preparation Time

 30 mins

Cooking Time

 15 mins

Total Time

 45 mins

Course

 Main

Ingredients

• For the wraps:

• 8 soft tortilla wraps

• 4 chicken breasts, cut into strips

• 100g plain flour

• 1 tbsp paprika

• 1 tbsp garlic powder

• 200g breadcrumbs

• 2 eggs, beaten

• 300ml sunflower oil

• 2 tbsp sesame seeds

• For the slaw:

• 80g red cabbage, shredded

• 80g carrot, grated or julienned

• 2 spring onions, finely diced

• Handful fresh coriander, chopped

• For the slaw dressing:

• 1 garlic clove, minced

• 3 tbsp sesame oil

• 2 tbsp light soy sauce

• 40ml rice wine vinegar

• 3 tbsp honey

• 1 tsp ginger paste

• Juice from a lemon wedge

• Pinch of chilli flakes

• For the sauce:

• 10 tbsp mayonnaise

• 3 tbsp sriracha sauce

• 1 tbsp tomato ketchup

Method

1. First make the chicken goujons. In three separate bowls, place the flour mixed with paprika and garlic powder, the beaten eggs, and the breadcrumbs.

2. Dip each chicken strip in the flour, then egg, then breadcrumbs.

3. Heat the sunflower oil in a frying pan to 180°C. Fry the chicken strips until golden and cooked through. Rest on a wire rack and sprinkle with sesame seeds.

4. To make the slaw, mix red cabbage, carrot, spring onions, and coriander in a bowl. Shake in a jar or whisk together all dressing ingredients and pour over the slaw. Toss well to coat.

5. In a separate bowl, combine the mayonnaise, sriracha, and ketchup.

6. Lay out the tortillas. Add a layer of slaw, a few crispy chicken goujons, and a spoonful of sauce. Roll up and serve warm.

Sarah’s secret

Prep the slaw and sauce earlier in the day to cut down dinner-time chaos. 

Then you can simply cook the chicken goujons and wrap when ready!