Crispy Cornflake-Crusted Chicken Wrap

Ingredients

• Paprika — 1 tsp
• Garlic powder — 0.5 tsp
• Onion powder — 0.5 tsp
• Dried thyme — 0.25 tsp
• Salt
• Chicken fillets — 2 pcs
• Cornflakes, crushed — 30 g
• Egg, beaten — 1 pcs
• Tortillas — 2 pcs
• Tomatoes, finely chopped — 6 pcs
• Lettuce, chopped
• Grated Parmesan — 10 g

Steps

1. Combine the paprika, garlic powder, onion powder, dried thyme and a pinch of salt to make the spice mix.
2. Sprinkle half of the spice mix over both chicken fillets and pat so it adheres.
3. Mix the remaining half of the spice mix into the crushed cornflakes in a shallow bowl.
4. Dip each seasoned fillet into the beaten egg, shake off excess, then press into the cornflake mixture until completely coated.
5. Arrange the coated fillets in a single layer in the air fryer basket and air-fry at 190°C for 15–17 minutes, turning halfway, until cooked through and crisp. (If using an oven, bake at 200°C fan for 20–22 minutes on a lined baking tray, turning once.)
6. Warm the tortillas if desired. Slice or leave the cooked fillets whole and place in tortillas with chopped tomatoes, chopped lettuce and grated Parmesan.
7. Finish each wrap with the pickle mayonnaise sauce and serve immediately.

Pickle mayonnaise sauce

• Mayonnaise — 40 g
• Low-sugar ketchup — 1 tsp
• Mustard — 0.25 tsp
• Pickled cucumber, finely chopped — 0.25 pcs
• Pickle juice — 1 tsp
• Salt

1. Combine the mayonnaise, low-sugar ketchup, mustard, finely chopped pickled cucumber and pickle juice in a small bowl.
2. Season with a pinch of salt, taste and adjust seasoning if needed, then refrigerate or use immediately.