Chicken Wraps with pepper mayo | Australian chicken recipes | Aussie girl can cook

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat options reduce calories, while processed cheese is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is cost-effective.

Crack 2 eggs into a large bowl and whisk them up.

Add 2 cups of milk to the eggs and whisk together.

Prepare 1.2 kg of chicken breasts, trimming off the tenderloin if necessary, and cut into chunky strips.

Place the chicken strips into the milk mixture and cover with glad wrap, then refrigerate until needed.

In a freezer bag, combine 2 cups of plain flour, 4 tablespoons of seasoned salt, 1 teaspoon of ground black pepper, 1 teaspoon of paprika, and 2 teaspoons of garlic powder. Mix well by shaking the bag.

Prepare the pepper mayo by mixing 1/2 cup of mayonnaise, 1 teaspoon of ground black pepper, and 1 teaspoon of mustard in a bowl. Cover and refrigerate until needed.

Heat 3 cups of canola oil in an electric wok on high heat.

Take the chicken out of the fridge, coat it in the flour mixture by placing it in the bag and shaking it.

Once the oil is hot, carefully add the coated chicken pieces in batches, cooking until golden brown and cooked through, checking by cutting the fattest part if unsure.

Prepare the wraps by layering lettuce, 2 slices of cheese, and the cooked chicken on the Mission wraps, leaving the bottom clear for folding.

Add the pepper mayo on top of the chicken and fold the wrap tightly from the bottom, securing with a toothpick if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens