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.
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