Crispy Chicken & Vegetable Wraps

Crisp chicken strips with crunchy salad and a mild mayo dressing, folded into warm tortilla wraps.

TIME BREAKDOWN
Prep: 15 min
Cook: 15 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 3 boneless, skinless chicken breast fillets, cut into strips
  • 3 tbsp plain flour
  • 1 egg, beaten
  • 60g panko or dried breadcrumbs
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 4 large flour tortilla wraps
  • 1/4 iceberg lettuce, shredded
  • 1 carrot, grated
  • 1/2 cucumber, thinly sliced
  • 4 tbsp mayonnaise
  • 1 tbsp sweet chilli sauce

Method

  1. Mix the flour with half the salt on one plate. Put the beaten egg on a second plate. Mix the breadcrumbs, paprika, garlic granules and remaining salt on a third plate.

  2. Coat each chicken strip in the flour, then the egg, then the breadcrumbs, pressing the crumbs on firmly.

  3. Preheat the air fryer to 200°C and brush or spray the strips lightly with the oil.

  4. Cook half the strips in a single layer for 10 to 12 minutes, turning halfway, until golden and cooked through with no pink meat. Keep warm and cook the second batch.

  5. Mix the mayonnaise and sweet chilli sauce in a small bowl.

  6. Warm the wraps in the air fryer for 30 seconds each, or according to the packet.

  7. Spread each wrap with the sauce, add the lettuce, carrot, cucumber and chicken strips, then fold in the sides and roll up tightly.