Crispy Chicken Wrap with Asian Slaw

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