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Coleslaw and Breaded Chicken Wrap

by Lorena

Days are hotter here in Chile and w leave behind the soups and stews to welcome fresher recipes. I’m a wrap lover: they’re very versatile and you can fill them with flavour. In this case, it’s a breaded chicken wrap with a coleslaw that has almonds and dehydrated cranberries. You won’t believe how delicious it is and how easy it is to assemble!

Deep-frying

This breaded chicken wrap is simply delicious. You can also add the chicken as part of a salad and it works really well. When you fry breaded chicken, it’s ideal that you deep fry it. This seals the food and doesn’t let the oil go into it. On the other hand, if you use less oil, what happens is that the part of the chicken that’s not in direct contact with the oil will start to absorb it because it’s cold. That means that deep-frying is healthier than dipping in only half of the chicken into the oil.

Be careful whenever you’re deep frying because the oil is really hot. It’s dangerous and you should remove any containers with liquids from around it. Also, it’s best if you keep kids away from hot oil to avoid any accidents. I know that you’ll ask me if you can bake these instead of frying them and the answer is yer, but they will never be as crispy and juicy as deep-fried. If you do want to bake it, though, go at it at 180C/350F for 20-25min.


Breaded chicken wrap

For this chicken we’re using a classic breading that has 3 layers: flour, egg and breadcrumbs. Instead of using classic breadcrumbs, I’m using panko. Panko is a Japanese-style breadcrumb that is crispier and stays crispy for longer. Alternatively, you can use classic breadcrumbs. When you bread the chicken, it’s best to dedicate one hand to dry ingredients and the other to wet ingredients. In this way, you don’t bread your fingers!

Coleslaw

I’ve told you several times before that I LOVE coleslaw. Javier’s mom also loves my coleslaw and asks for it regularly :). This coleslaw is made with the addition of cranberries and almonds, which is one of my favourite combinations. For my pulled chicken recipe I made one with green apple, which is also extremely good. I’ve also used my coleslaw before in my Korean bbq-inspired tacos which are AMAZING and I highly recommend you make them. And since we’re talking about tacos, I need to recommend my blackened fish tacos that turn even the most avid haters of fish.


chicken wrap

Coleslaw and Breaded Chicken Wraps

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Course: Main, Main Course
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 people
Author: Lorena Salinas from Cravings Journal

Ingredients

For the coleslaw

  • 70 g carrots julienned
  • 50 g purple cabbage in thin strips
  • 50 g green cabbage in thin strips
  • 30 g dried cranberries
  • 30 g toasted almonds coarsely chopped
  • 100 g mayonnaise it can be light
  • 1 tbsp granulated sugar
  • 1 tbsp apple cider vinegar or white wine vinegar

For the chicken

  • 300 g chicken I used chicken filets but you could also use sliced chicken breasts.
  • Salt and pepper
  • 30 g all-purpose flour
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 30 g panko or breadcrumbs
  • 1 egg + a tablespoon of water
  • 1 litre vegetable oil for frying I use canola oil

For the wrap

  • 4 tortillas

Instructions

For the coleslaw

  • Mix all the ingredients in a bowl

For the chicken

  • Season the chicken with salt and pepper and mix.
  • Mix the garlic powder, paprika and a bit of salt with the flour.
  • In a separate bowl, whisk together the egg and water.
  • To bread the chicken, you first pass them through the flour, shake it gently to remove the excess. Then pass through the egg and let the excess drip. Finish with the panko or breadcrumbs.
  • In a pot, preheat the oil over medium heat. If you have an oil thermometer, it should mark 180°C/350°F.
  • Fry two pieces at a time for 2-3 minutes or until very golden. When you remove them from the oil, place them in a bowl with kitchen paper to absorb the excess oil.
  • Slice the chicken to make them easier to eat.

For the wrap

  • Heat up the tortillas on a pan on both sides over medium heat. It's not necessary to use any oil.
  • To assemble the wrap, place the coleslaw at the centre forming a line. On top of that goes the cut chicken. Leave about 1cm / ⅓in on both ends so you can roll it.
  • Tuck the ends onto the coleslaw and then roll the wrap. The ends should make the filling stay inside.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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