Crispy Air Fryer Chicken with quick and easy Flatbreads
Once you make these wraps you'll never want a chicken fillet roll again
SERVES
4
PEOPLE
COOKING TIME
20
MINUTES
Ingredients
For the flatbreads:
500g flour
1 tbsp sugar
1 tbsp flaky sea salt
7g active dried yeast
30ml olive oil
180g Greek yoghurt
15g parsley, chopped
250ml lukewarm water
For the chicken:
4 chicken breastsÂ
12 tbsp panko breadcrumbs
½ tsp garlic salt
½ tsp cuminÂ
salt and pepperÂ
4 eggs, beatenÂ
To serve:
iceberg lettuce
Mayonnaise and sweet chilli sauceÂ
Method
nto the bowl of a food mixer with the dough hook attached, put your dry ingredients. Pulse to combine and add the olive oil and yoghurt, and water and the parsley. Knead for five minutes until it starts to come away from the sides of the bowl. This quite a wet dough, do not worry. Turn onto a floured work surface and knead for a minute until it comes together. Knead into a sausage shape, cover with cling film and leave to rest for fifteen minutes.
For the chicken, mix the breadcrumbs and spices. Drop the chicken into the egg and then the breadcrumbs, pressing it in so that it’s well coated. Put it into the basket of your air fryer and cook for 20 minutes at 180°C. If you are cooking in the oven, cook it at 180°C for thirty minutes.Â
To cook your flatbreads, cut the dough into four and roll out into a circular shape. Cook on a dry frying pan for two minutes on each side, until it puffs up and has char marks on the bottom.Â
To serve, slice the chicken and serve with iceberg lettuce, mayonnaise and sweet chilli sauce.Â
