Here is a recipe for a perfect ‘to-go’ meal! This dish, made with chicken breast coated in an eggwash and then in refined flour spiced with paprika, oregano, salt, pepper and breadcrumbs, shallow fried till crisp and fried onions, wrapped in heated refined flour wraps, with the tangy mayo, lettuce and sliced bell peppers, is a complete meal in itself. The crispy fillings and vegetables coated with creamy mayo give a nice texture and flavour to the soft flour wraps. A great lunch idea for school or work or even a road trip!
Details
2
30 minutes
20 minutes
830/ portion
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Ingredients
Refined Flour Wraps 2 nos.
- For Crispy fried chicken
Chicken Breast 180 gms
Raw Eggs 100 ml
Refined Flour 60 gms
Salt to taste
Pepper to taste
Oregano 5 gmns
Paprika Powder 5 gms
Bread Crumbs 80 gms
- For Stuffing
Onions sliced 15 gms
Green Bell Pepper sliced 15 gms
Iceberg Lettuce 15 gms
Tangy Mayonnaise 30 ml (See our Condiments and Dips section for recipe)
Oregano 2 gms
Directions
- Combine the refined flour, paprika powder, oregano, salt and pepper in a bowl.
- Break eggs into a seperate bowl.
- Coat chicken breast with the eggwash followed by the spiced flour and breadcrumbs.Shallow fry in medium heat till chicken is cooked from inside and crisp on the outside. Roughly chop and keep aside.
- Toss your onions slices in the leftovers flour, shake off excess, then place in the hot oil leftover from frying the chicken. Fry until golden and crispy, tossing occasionally.
- Heat the wraps on a hot plate and arrange tangy mayo, lettuce leaf, sliced bell pepper, crispy chicken and crispy onions in the centre of the wrap.
- Fold up the bottom, then tightly roll into a wrap. If they seem slightly loose, just wrap foil round the bottom to keep it all intact.
Chef’s Twist :-
Use whole wheat or multigrain wraps, use hummus or avocado spread instead of mayo to change up the flavours.