Fried Chicken Wrap


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.

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