What are the main ingredients in Sriracha-mayo Chicken Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

What is the nutritional information of Sriracha-mayo Chicken Wraps?

Calories: 1406, Carbs: 141 grams, Fat: grams, Protein: 58.8 grams, Sugar: 14.9 grams, Salt: 1359 grams

How do I prepare Sriracha-mayo Chicken Wraps?

SRIRACHA SLAW: In a small bowl, slightly loosen the sriracha mayo with a splash of water. In a bowl, combine the sliced cabbage, the charred corn, ½ the sliced spring onion, ½ the toasted sesame seeds, ⅓ of the loosened sriracha mayo, and seasoning. Set aside. ZESTY AVO: Halve the avocado and remove the pip. Remove the skin and thinly slice the avocado flesh. Squeeze over some lemon juice and season. CRUMBED CHICKEN: Slice each chicken breast into 4 pieces lengthways. Whisk 1 egg in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the spiced flour (lightly seasoned), and the other containing the breadcrumbs. Lightly coat the chicken pieces in the spiced flour, then the egg mixture, and, lastly, the crumb. TOASTED TORTILLAS: Place a clean pan over a medium heat. When hot, dry toast the wraps until lightly crisped, 30-60 seconds per side. SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to a high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. CHICKEN TENDERS: Return the pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken pieces until golden, 2-3 minutes per side. Drain on paper towel and season. LOAD IT UP: Top each toasted wrap with the slaw, the seasoned avocado slices, and the chicken tenders. Drizzle over the remaining sriracha mayo. Sprinkle over the remaining sliced spring onion and sesame seeds. Serve with any remaining lemon wedges on the side. Enjoy, Chef!

What should be prepared from my kitchen to make Sriracha-mayo Chicken Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

Sriracha-mayo Chicken Wraps

You can look forward to a charred corn & sriracha-mayo slaw, which is stacked on toasted tortilla wraps. Then comes creamy avo followed by golden chicken tenders. Finished with a scattering of chopped spring onion and toasted sesame seeds.

Sriracha-mayo Chicken Wraps

with a slaw, avocado slices & toasted sesame seeds

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Cabbage
Chicken
Corn
Free-range Chicken Breast
Free-range Chicken Breasts
Lemon
Mixed Sesame Seeds
Panko Breadcrumbs
Spiced Flour
Spring Onion
Spring Onions
Sriracha Mayo
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel

Serves 1

SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to a high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SRIRACHA SLAW
In a small bowl, slightly loosen the sriracha mayo with a splash of water. In a bowl, combine the sliced cabbage, the charred corn, ½ the sliced spring onion, ½ the toasted sesame seeds, ⅓ of the loosened sriracha mayo, and seasoning. Set aside.
ZESTY AVO
Halve the avocado and set aside one of the halves for another meal. Remove the skin and thinly slice the avocado flesh. Squeeze over some lemon juice and season.
CRUMBED CHICKEN
Slice the chicken breast into 4 pieces lengthways. Whisk 1 egg in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the spiced flour (lightly seasoned), and the other containing the breadcrumbs. Lightly coat the chicken pieces in the spiced flour, then the egg mixture, and, lastly, the crumb.
CHICKEN TENDERS
Return the pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken pieces until golden, 2-3 minutes per side. Drain on paper towel and season.
TOASTED TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the wraps until lightly crisped, 30-60 seconds per side.
LOAD IT UP
Top each toasted wrap with the slaw, the seasoned avocado slices, and the chicken tenders. Drizzle over the remaining sriracha mayo. Sprinkle over the remaining sliced spring onion and sesame seeds. Serve with any remaining lemon wedges on the side. Enjoy, Chef!

Mixed Sesame Seeds - 5ml
Corn - 50g
Sriracha Mayo - 50ml
Cabbage - 100g
Spring Onion - 1
Avocado - 1
Lemon - 1
Free-range Chicken Breast - 1
Spiced Flour - 40ml
Panko Breadcrumbs - 100ml
Wheat Flour Tortillas - 2

Download the Recipe

Serves 2

SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to a high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SRIRACHA SLAW
In a small bowl, slightly loosen the sriracha mayo with a splash of water. In a bowl, combine the sliced cabbage, the charred corn, ½ the sliced spring onion, ½ the toasted sesame seeds, ⅓ of the loosened sriracha mayo, and seasoning. Set aside.
ZESTY AVO
Halve the avocado and remove the pip. Remove the skin and thinly slice the avocado flesh. Squeeze over some lemon juice and season.
CRUMBED CHICKEN
Slice each chicken breast into 4 pieces lengthways. Whisk 1 egg in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the spiced flour (lightly seasoned), and the other containing the breadcrumbs. Lightly coat the chicken pieces in the spiced flour, then the egg mixture, and, lastly, the crumb.
CHICKEN TENDERS
Return the pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken pieces until golden, 2-3 minutes per side. Drain on paper towel and season.
TOASTED TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the wraps until lightly crisped, 30-60 seconds per side.
LOAD IT UP
Top each toasted wrap with the slaw, the seasoned avocado slices, and the chicken tenders. Drizzle over the remaining sriracha mayo. Sprinkle over the remaining sliced spring onion and sesame seeds. Serve with any remaining lemon wedges on the side. Enjoy, Chef!

Mixed Sesame Seeds - 10ml
Corn - 100g
Sriracha Mayo - 80ml
Cabbage - 100g
Spring Onion - 1
Avocado - 1
Lemon - 1
Free-range Chicken Breasts - 2
Spiced Flour - 80ml
Panko Breadcrumbs - 200ml
Wheat Flour Tortillas - 4

Download the Recipe

Serves 3

SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to a high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SRIRACHA SLAW
In a small bowl, slightly loosen the sriracha mayo with a splash of water. In a bowl, combine the sliced cabbage, the charred corn, ½ the sliced spring onion, ½ the toasted sesame seeds, ⅓ of the loosened sriracha mayo, and seasoning. Set aside.
ZESTY AVO
Halve the avocados and set aside one of the halves for another meal. Remove the skin and thinly slice the avocado flesh. Squeeze over some lemon juice and season.
CRUMBED CHICKEN
Slice each chicken breast into 4 pieces lengthways. Whisk 2 eggs in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the spiced flour (lightly seasoned), and the other containing the breadcrumbs. Lightly coat the chicken pieces in the spiced flour, then the egg mixture, and, lastly, the crumb.
CHICKEN TENDERS
Return the pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken pieces until golden, 2-3 minutes per side. Drain on paper towel and season.
TOASTED TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the wraps until lightly crisped, 30-60 seconds per side.
LOAD IT UP
Top each toasted wrap with the slaw, the seasoned avocado slices, and the chicken tenders. Drizzle over the remaining sriracha mayo. Sprinkle over the remaining sliced spring onion and sesame seeds. Serve with any remaining lemon wedges on the side. Enjoy, Chef!

Mixed Sesame Seeds - 15ml
Corn - 150g
Sriracha Mayo - 150ml
Cabbage - 200g
Spring Onions - 2
Avocados - 2
Lemon - 1
Free-range Chicken Breasts - 3
Spiced Flour - 125ml
Panko Breadcrumbs - 300ml
Wheat Flour Tortillas - 6

Download the Recipe

Serves 4

SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to a high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SRIRACHA SLAW
In a small bowl, slightly loosen the sriracha mayo with a splash of water. In a bowl, combine the sliced cabbage, the charred corn, ½ the sliced spring onion, ½ the toasted sesame seeds, ⅓ of the loosened sriracha mayo, and seasoning. Set aside.
ZESTY AVO
Halve the avocados and remove the pips. Remove the skin and thinly slice the avocado flesh. Squeeze over some lemon juice and season.
CRUMBED CHICKEN
Slice each chicken breast into 4 pieces lengthways. Whisk 2 eggs in a shallow dish with a splash of water. Prepare 2 more shallow dishes; one containing the spiced flour (lightly seasoned), and the other containing the breadcrumbs. Lightly coat the chicken pieces in the spiced flour, then the egg mixture, and, lastly, the crumb.
CHICKEN TENDERS
Return the pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken pieces until golden, 2-3 minutes per side. Drain on paper towel and season.
TOASTED TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the wraps until lightly crisped, 30-60 seconds per side.
LOAD IT UP
Top each toasted wrap with the slaw, the seasoned avocado slices, and the chicken tenders. Drizzle over the remaining sriracha mayo. Sprinkle over the remaining sliced spring onion and sesame seeds. Serve with any remaining lemon wedges on the side. Enjoy, Chef!