SWEET CHILLI CHICKEN WRAP SPREAD
Get the kids into the kitchen this Easter holiday to brush up on their cooking skills. If they fancy a spot of baking, try these pear and chocolate flapjacks – they’re easy to make and great for a lunchbox treat on a day out.
Or set them a challenge of making the family dinner or lunch. Pesto pasta is always a hit, especially if they can add their own toppings, and these sweet chilli crispy chicken wraps are prefect served alongside wedges and coleslaw.
Let the kids help themselves to this sharing spread, with chicken mini fillets, sweet potato wedges, corn on the cobs, spicy rice and coleslaw
1 egg, beaten
2tbsp milk
100g cornflakes ½ tsp garlic granules ½ tsp paprika
550g chicken mini fillets
2tsp vegetable oil 4 flour tortilla wraps ¼ iceberg lettuce, finely shredded ¼ cucumber, finely sliced
4tbsp mayonnaise 2tbsp sweet chilli sauce
To serve (optional): Sweet potato wedges Corn on the cobs Shop-bought spicy rice
Coleslaw
1
Beat the egg, milk and some seasoning together in a shallow bowl. Pour the cornflakes into a second bowl and crush using your hands into small pieces. Stir in the garlic granules and paprika. Heat the oven or the air-fryer to 200C/180C fan/gas 4. 2
Dip each chicken fillet in the egg, then the cornflake mix, pressing the cornflakes into the chicken to help them stick. Arrange the chicken on a baking tray or in the air-fryer basket. Drizzle each piece with a little oil. Cook for 12-15 mins until golden and crunchy on the outside and cooked through in the centre. If cooking in the airfryer, be careful not to overcrowd the basket – you may need to cook in batches.
3
Warm the tortillas in a griddle pan or in the oven for a few minutes. Put the lettuce and cucumber, mayo and sweet chilli sauce in bowls. Let everyone build their wraps at the table, adding their favourite extras to the plate.