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Chelsea Winter's Crispy Chicken & Avocado Wraps with Mango Sauce


Chelsea Winter's Crispy Chicken & Avocado Wraps with Mango Sauce

With  Woman's Day

SERVES 6  
PREPARATION 25 MINUTES  
COOKING20 MINUTES

1kg skinned and boned chicken breasts
½cup flour
3 free-range eggs, lightly beaten
2-3 cups panko or breadcrumbs
oil for frying
12 wraps or tortillas

FILLINGS
mayonnaise
avocado, lettuce, cucumber, red onion, sweetcorn
chopped fresh herbs (coriander, parsley, basil)

MANGO DRESSING
1 large mango, peeled and chopped
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 tablespoon honey
10 mint leaves, finely chopped
pinch chilli flakes (optional)

MANGO DRESSING
1. In a food processor, whizz all the ingredients, or mince everything super-finely. Season with salt
and pepper, place in a bowl
and set aside.

2. Slice chicken breasts into strips - not too thin. Arrange on a board, then season generously with salt and black pepper on both sides. Dust each piece with flour, shaking off excess, then dip in egg. Let the excess drain off and dip in panko crumbs to coat.

3. In a frying pan, pour oil to about 5mm deep. Heat over a medium-high heat. When hot, add chicken in small batches. Cook for a few minutes each side until golden brown and crispy all
over. Drain on paper towels. Season with salt.

4. To serve, spread a little mayonnaise on a wrap, then add salad ingredients, crispy chicken and a good drizzle of mango dressing. Roll up and crunch into it!

 




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