Crispy chicken and beetroot wraps

Rhodes Quality
4 servings Prep: 10 mins, Cooking: 15 mins
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Simple to prepare, wonderfully crunchy chicken wraps with a creamy tangy twist!

By Independent Contributor May 06 2022
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Ingredients (10)

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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