Sweet Chilli Crispy Chicken Wrap
Looking for something easy but full of flavour? This sweet chilli crispy chicken wrap is crunchy, sticky, and perfect for a quick lunch or dinner – ready in under 30 minutes!
Servings: 1 wrap
Calories: 873kcal
Equipment
- Freezer bag optional
- Air Fryer optional
Ingredients
- 1 tortilla wrap
- 1 small chicken breast cut into thin strips
- 50 g (1 ¼ cups) cornflakes crushed
- 1 medium egg beaten
- 20 g (⅛ cup) flour
- 1 handul iceberg lettuce shredded
Seasoning For Chicken
- ½ teaspoon garlic granules
- ½ teaspoon onion granules
- ½ teaspoon paprika
- salt and pepper
Sweet Chilli Glaze
- 1 tablespoon sweet chilli sauce
- 1 teaspoon honey
- 1 teaspoon ketchup
- 1 teaspoon soy sauce
Sweet Chilli Mayo
- 1 tablespoon mayo
- 1 tablespoon sweet chilli sauce
Instructions
- Crush the cornflakes in a food bag with a rolling pin until you have mostly fine crumbs with a few chunky bits.
- In a separate bag, gently flatten the chicken breast with a rolling pin and then cut it into roughly 4 strips. Place them in a bowl and season with garlic granules, onion granules, paprika, salt, and peppe
- Set out three bowls: one with flour, one with beaten egg, and one with your crushed cornflakes. Coat each chicken strip in the flour, then dip in the egg, and finally press into the cornflakes until fully coated.
- Spray the chicken with oil & cook in the air fryer at 190˚C for 13–15 minutes, flipping halfway, or bake in the oven at 200˚C for 20–25 minutes until golden and cooked through. Use a meat thermometer or check for clear juices to be sure.
- While the chicken cooks, make your sweet chilli glaze by stirring together sweet chilli sauce, honey, ketchup, and soy sauce in a pan over low heat until warm and sticky.
- In a small bowl, mix the mayonnaise with 1 teaspoon of sweet chilli sauce to create a quick sweet chilli mayo.
- Once the chicken is cooked, toss it in the warm glaze or baste with a pastry brush.
- To assemble, lay out your wrap, spread some sweet chilli mayo, add a handful of shredded lettuce, then top with the sticky chicken. Fold in the sides, roll tightly, slice, and enjoy!
Notes
See the recipe post for top tips and full details.
You can flatten and season the chicken ahead of time – store it in the fridge for up to 24 hours before coating and cooking.
Sweet chilli glaze keeps well in the fridge – make extra and use it on noodles, rice bowls or stir-fries.
Use gluten-free cornflakes, soy sauce and wraps if needed – check labels carefully.
For best results, glaze the chicken just before serving to keep it crispy.
Leftover chicken can be reheated in the air fryer to keep the coating crunchy.
Nutrition
Calories: 873kcal | Carbohydrates: 100g | Protein: 63g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 314mg | Sodium: 1734mg | Potassium: 1126mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1738IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 19mg
