For the Pepper Mayonnaise
- ½ cup mayonnaise
- 1 teaspoon ground black pepper
- 1 teaspoon lemon juice
- 500g Crumbed Chicken Strips Frozen
- 1 cup romaine lettuce (shredded)
- 1 Tomato (diced)
- 1 Red onion (diced) – Optional
- 2 slices of Cheddar or Gouda Cheese – Optional
- 6 flour tortillas
In a medium bowl stir together mayonnaise, 1 teaspoon ground black pepper and lemon juice. Cover and refrigerate until needed.
Heat oil in a deep-fryer to 150 degrees F. From Frozen, fry crumbed chicken strips until golden brown. Approximately 6mins. Drain excess oil. (If you’re using the oven: Preheat oven to 210°C. Place portions on an oven tray and heat for 8mins.)
Heat a large skillet to medium heat. Lay out a tortilla into the skillet and cook until warmed but not crispy. Remove from the pan.
Spread a thin layer of the pepper mayonnaise into the centre of each tortilla. Add 1-2 of the chicken strips over the mayonnaise. Add lettuce and tomato on top of the chicken. (Before rolling up, you can add a slice of cheese or diced onion).
Roll up and serve. Repeat with remaining tortillas.