The amazing textures in Crunchy Chicken Wraps are what makes them so fun to eat. Fried chicken and cold, crunchy iceberg lettuce wrapped up in a flour tortilla is the foundation then you can add other flavours; coleslaw, mayo, hot sauce, capers, red onion, cucumber, whatever tickles your fancy. Any meal where my kids get to do something for themselves is a hit because making your own choices is important no matter what age you are.
Serves 2 Adults & 2 Kids
2 chicken breasts (about 500g)
70g plain flour
2 tsp taco seasoning
1 tbsp worcestershire sauce
toppings: hot sauce, mayo, coleslaw, red onion, capers, cucumber
4 large flour tortillas
- Whisk the eggs then whisk in the Worcestershire sauce. Cut the chicken into long pieces (roughly the same size as chicken tenders) and put into the egg mixture to marinate for at least 5 minutes.
- Pour the flour onto a plate and whisk in the taco seasoning. Pour the breadcrumbs onto plate. Pour the oil into a heavy duty skillet and put on a medium high heat.
- Take a few pieces of chicken and roll in the flour then back into the egg mixture before rolling in the breadcrumbs. Using tongs carefully lower the chicken into the hot oil and cook for a coupe of minutes until golden brown then turn the chicken and cook on the other side. Carefully lift out the cooked chicken and drain on kitchen roll and grind over with salt. Repeat the process until all the chicken is cooked.
- Finely cut the iceberg lettuce then lay some in the middle of a tortilla and top with the chicken then add mayo, coleslaw, hot sauce or whatever else you like.