4 servings Prep: 10 mins, Cooking: 15 mins
Simple to prepare, wonderfully crunchy chicken wraps with a creamy tangy twist!
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For the chicken
|400 g||chicken breast fillets — sliced into even strips|
|125 ml||all-purpose flour|
|2||eggs — beaten|
|250 ml||Hinds Southern Coating Original|
|oil — for deep frying|
|500 ml||salad greens|
|250 ml||Rhodes Quality Sliced Beetroot in Vinegar — drained|
|lemon wedges — to serve|
|mayonnaise — to serve|
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Toss the chicken strips in the flour and shake off any excess.
Dip the chicken strips in the egg and then toss in the Hinds Southern Coating until evenly coated.
Deep fry in hot oil until golden and crispy.
Drain on paper towel to remove excess oil.
Heat the wraps.
Top with lettuce.
Top each wrap with a serving of Rhodes Quality Sliced Beetroot in Vinegar.
Divide the chicken between the wraps.
Top with mayonnaise if using.
Serve immediately with lemon wedges.
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