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Crunchy southern-style chicken wrap

Crunchy southern-style chicken wrap
Serving suggestion

30 min

Serves 4
6 plants

*estimate per serving

Oat-crumbed chicken, creamy slaw and a wrap toasted like a panini.

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Make ahead: Bake the chicken and make the slaw for the week. Keep apart in the fridge for up to 3 days. Roll a wrap each morning.

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Other ingredients

  • 500g chicken breast mini fillets

  • 2 tsp smoked paprika

  • 1 tsp garlic granules

  • 1 tsp onion granules

  • 1 tsp dried thyme

  • 1/4 tsp cayenne or chilli powder

  • 1 egg, beaten

  • 1/4 white cabbage, shredded

  • 1 carrot, grated

  • 1 tsp apple cider vinegar

  • 1 little gem lettuce

  • 1 pinch sea salt

What to do

  1. 1

    Heat the oven to 220C (200C fan).

  2. 2

    Blitz the oats, spices and salt into crumbs.

  3. 3

    Dip each fillet in egg, then in the crumbs.

  4. 4

    Put on a lined tray. Spray with oil. Bake 18 to 20 minutes.

  5. 5

    Mix the cabbage, carrot, mayo and vinegar. This is your slaw.

  6. 6

    Fill each wrap with lettuce, slaw and chicken. Roll up tight.

  7. 7

    Toast in a dry pan, seam side down, until golden.

Tip: Toasting the wrap like a panini is a trick meal deal fans swear by.

Good to know: Cook chicken until there is no pink inside.

Meal deal extras

Hula Hoops-style BBQ potato rings (see recipe) · Cawston Press Lime Sparkling Water (bb020) or tap water

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