Crispy tender wrap
So this is a play on the KFC chicken tender wrap, but its way more delicious, crispy and you won't get a stomach ache after.
Also, when you make it yourself, you actually know what chicken pieces are being cooked, none of the mystery meat horror stories we've all heard.
I used cornflakes for the crust so it's extra crunchy but you can also use Panko crumbs.
It's a filling lunch without the guilt!
Prep time: 15
Cooking time: 6 mins
Serves: 2
Ingredients
4 chicken tenderloins
2 egg, beaten
1/4 cup plain flour
1 cup cornflakes
2 wraps
2 tsp paprika
2 1/2 tsp garlic powder
1/2 large tomato, diced
1 cup romain lettuce, shredded
2 tbsp mayonaise
1/2 lemon, juiced
1/2 tsp dried oregano
Salt and pepper to taste
Method
Put the cornflakes in a plastic bag and beat the bag until the cornflakes become small and crumbly. Place the cornflakes on a plate and mix in 1 teaspoon of paprika and 1 tsp of garlic powder and set aside.
Beat the eggs in a bowl, and set aside.
Take the tenderloins and season them with 1 tsp of garlic powder, 1 teaspoon of paprika, and salt and pepper to taste.
Coat the tenderloins in flour, then dip them in the egg mix before transferring them to the cornflake mixture, pressing the tenderloins in with your hands, ensuring full coverage.
Spray both sides of the tenderloins with olive oil then place in the air fryer for 6 minutes on 200 degrees Celsius, flipping them over half way.
While the chicken is cooking, mix the mayonnaise, lemon juice, 1/2 teaspoon of garlic powder and dried oregano. You can add salt and pepper to this depending on your taste. Mix well.
Dice the tomatoes and shred the lettuce.
Once the chicken tenderloins are done, place the lettuce and tomatoes on the wrap, add the chicken tenderloins, then drizzle the mayonnaise sauce on top liberally.
Wrap up and enjoy!
Notes
If you want extra crunch, repeat the egg and cornflake dipping sequence twice.
Add cayenne pepper to the cornflake mix if you want some heat to it.
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