Crispy Chicken Wrap with Asian Slaw
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.
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
15
MINUTES
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
First make the chicken goujons. In three separate bowls, place the flour mixed with paprika and garlic powder, the beaten eggs, and the breadcrumbs.
Dip each chicken strip in the flour, then egg, then breadcrumbs.
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.
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.
In a separate bowl, combine the mayonnaise, sriracha, and ketchup.
Lay out the tortillas. Add a layer of slaw, a few crispy chicken goujons, and a spoonful of sauce. Roll up and serve warm.
