eCook Meal
Sriracha-mayo Chicken Wraps
with a slaw, avocado slices & toasted sesame seeds
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R177.53
for 4 servings · R44.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Cabbage needs 200 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 29% of packR21.47
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Sriracha Mayo needs 200 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 44% of packR50.55
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Spiced Flour
- Mixed Sesame Seeds
- Wheat Flour Tortillas
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sriracha-mayo Chicken Wraps?
The preparation time for Sriracha-mayo Chicken Wraps with a slaw, avocado slices & toasted sesame seeds is between 25 and 40 minutes.
What is the total time required to make Sriracha-mayo Chicken Wraps with a slaw, avocado slices & toasted sesame seeds?
The total time required to make Sriracha-mayo Chicken Wraps with a slaw, avocado slices & toasted sesame seeds is between 30 and 50 minutes.
How many servings does Sriracha-mayo Chicken Wraps provide?
4 servings
What are the main ingredients in Sriracha-mayo Chicken Wraps?
Avocado, Cabbage, Chicken, Chicken Breast, Corn, Lemon, Mixed Sesame Seeds, Panko Breadcrumb, Spiced Flour, Spring Onion, Sriracha Mayo, Wheat Flour Tortilla
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?
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. 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! 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. 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. 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. 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. TOASTED TORTILLAS: Place a clean pan over a medium heat. When hot, dry toast the wraps until lightly crisped, 30-60 seconds per side.
What should be prepared from my kitchen to make Sriracha-mayo Chicken Wraps?
Avocado, Cabbage, Chicken, Chicken Breast, Corn, Lemon, Mixed Sesame Seeds, Panko Breadcrumb, Spiced Flour, Spring Onion, Sriracha Mayo, Wheat Flour Tortilla
How many calories does Sriracha-mayo Chicken Wraps have?
1406 calories
How much fat content does Sriracha-mayo Chicken Wraps have?
grams