Name: Baked chicken lettuce wraps with basil mayo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4 chicken breast fillets; 500 ml desiccated coconut; 50 ml almond flour; 5 ml thai spice mix; 2 eggs; salt and freshly ground black pepper; 1 eggs; 5 ml vinegar white wine; 5 ml water; 10 ml Dijon mustard; 250 ml olive oil; 125 ml fresh basil; 1 lemon zest and juice; salt and freshly ground black pepper to taste

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Ingredients (14)

4	chicken breast fillets
500 ml	desiccated coconut
50 ml	almond flour
5 ml	thai spice mix
2	eggs
	salt and freshly ground black pepper
1	eggs
5 ml	vinegar — white wine
5 ml	water
10 ml	Dijon mustard
250 ml	olive oil
125 ml	fresh basil
1	lemon — zest and juice
	salt and freshly ground black pepper — to taste

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Method:

Chicken:
Cut the chicken into thin strips.

Season with salt and pepper.

Mix the coconut, almond flour and spice in a plastic bag.

Beat the eggs lightly in a bowl, add the oil and then add the chicken strips.

Mix with your hands until all the chicken pieces are coated with the egg mixture.

Now transfer the chicken to the bag with the coconut/almond mixture, close the bag and give it a shake to coat each chicken strip with the crumbs.

Line a baking sheet with grease-proof paper and place the chicken strips on the baking sheet.

Refrigerate for at least 30 minutes.

Preheat the oven to 170 C and bake the chicken strips for 15 – 20 minutes.

Mayo:
Place the egg in a long glass or jug that your stick blender can fit into.

Add the vinegar and water and lastly the oil.

Place the blade end of your blender over the egg and start the machine.

Very slowly pull the stick blender up and you will see the mayonnaise happening right there in the jug.

Once the mayonaisse is done, add the basil, lemon juice, zest, salt and pepper, give it one more blitz.

To serve
Use buttercup lettuce for wraps and simple put two strips of coconut chicken in each wrap and top with the basil mayo. Add chopped chili if you need a little extra kick!