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Crispy chicken wrap 

Ingredients:

  • ½ cup cornflakes

  • ½ tsp paprika

  • ½ tsp garlic granules

  • Egg, for egg wash

  • 100g Chicken breast, sliced

  • Tortilla wrap

  • 1 tbsp Perinaise sauce

  • 50g Lettuce, shredded

  • 1 Spring onion, chopped

  • ¼ Cucumber, diced

  • 1 tbsp Sweet chilli sauce

Method:

  • Pre-heat oven to 200C.

  • Start by making the breadcrumbs. Add cornflakes, paprika and garlic granules to a blender and blend. You can also do this by hand, or use a rolling pin to crush up the cornflakes.

  • Next, egg wash the chicken by coating the chicken in egg before dipping it into the cornflake mixture, ensuring it is covered well.

  • Once done, bake the chicken in the oven for 10-12 minutes.

  • Prepare your wrap by squirting perinaise (can substitute with plain light mayonnaise), adding the shredded lettuce, cucumber and spring onion.

  • Finish by adding the chicken, top with sweet chilli sauce, wrap up and dig in.

Nutritional information

  • 480 kcal

  • 57g carbohydrate

  • 13g fat

  • 35g protein