Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by combining the smoked paprika, cayenne pepper, garlic granules, salt and pepper in a bowl. Use a tsp to season the chicken breasts and the remaining tsp to season the cornflakes.
Step 2
Next, dip each breast into the egg, shaking off excess before dipping into the crushed cornflakes, pressing into adhere.
Step 3
Air fry for 15 minutes at 185 degrees celsius. Alternatively, bake at the same temperature for 18-20 minutes until cooked through.
Step 4
When there is a few minutes remaining on the cooking time, heat a small pan over medium heat. Add all of the sauce ingredients stirring to combine and turn to low.
Step 5
Next, in a small bowl, mix together the mayo and hot sauce.
Step 6
Once the chicken has cooked, dip each tender into the saucepan, coating them in the sauce.
Step 7
Lightly heat the wraps in the microwave for 15 seconds until warmed.
Step 8
Add the hot sauce mayo, followed by the mozzarella, chicken tenders and lettuce. Fold into a burrito and place in a clean dry pan.
Step 9
Heat for a couple of minutes each side.
Step 10
Remove before slicing in half. Optional - garnish with chilli flakes for extra heat.
For
2
M
I
1
tspn
Smoked paprika
1
tspn
Cayenne pepper
1/2
tspn
Garlic granules
Salt to taste
Pepper to taste
200
g
Chicken breast, cut into strips
30
g
Cornflakes, crushed
1
small
Egg, whisked
30
g
Lighter mayo
1
tbsp
Hot sauce (I use Franks)
2
Tortilla wraps (I used Neville's in Tesco)
40
g
Grated mozzarella (can sub for grated reduced fat cheddar)
65
g
Shredded lettuce
Sauce
25
g
Reduced fat butter
2
tbsp
Hot sauce
1/2
tspn
Cayenne pepper
1/2
tspn
Smoked paprika
1/4
tspn
Garlic granules
1
tspn
Brown sugar
+ Add all to shopping list
Per Serving
Calories
554kcal
Fat
18.5g
Carbs
52.8g
Protein
42g
Cancel
Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by combining the smoked paprika, cayenne pepper, garlic granules, salt and pepper in a bowl. Use a tsp to season the chicken breasts and the remaining tsp to season the cornflakes.
Step 2
Next, dip each breast into the egg, shaking off excess before dipping into the crushed cornflakes, pressing into adhere.
Step 3
Air fry for 15 minutes at 185 degrees celsius. Alternatively, bake at the same temperature for 18-20 minutes until cooked through.
Step 4
When there is a few minutes remaining on the cooking time, heat a small pan over medium heat. Add all of the sauce ingredients stirring to combine and turn to low.
Step 5
Next, in a small bowl, mix together the mayo and hot sauce.
Step 6
Once the chicken has cooked, dip each tender into the saucepan, coating them in the sauce.
Step 7
Lightly heat the wraps in the microwave for 15 seconds until warmed.
Step 8
Add the hot sauce mayo, followed by the mozzarella, chicken tenders and lettuce. Fold into a burrito and place in a clean dry pan.
Step 9
Heat for a couple of minutes each side.
Step 10
Remove before slicing in half. Optional - garnish with chilli flakes for extra heat.
For
2
M
I
1
tspn
Smoked paprika
1
tspn
Cayenne pepper
1/2
tspn
Garlic granules
Salt to taste
Pepper to taste
200
g
Chicken breast, cut into strips
30
g
Cornflakes, crushed
1
small
Egg, whisked
30
g
Lighter mayo
1
tbsp
Hot sauce (I use Franks)
2
Tortilla wraps (I used Neville's in Tesco)
40
g
Grated mozzarella (can sub for grated reduced fat cheddar)
65
g
Shredded lettuce
Sauce
25
g
Reduced fat butter
2
tbsp
Hot sauce
1/2
tspn
Cayenne pepper
1/2
tspn
Smoked paprika
1/4
tspn
Garlic granules
1
tspn
Brown sugar
+ Add all to shopping list
Per Serving
Calories
554kcal
Fat
18.5g
Carbs
52.8g
Protein
42g
Cancel
