Chicken Wrap-style crispy tortilla wrap

Ingredients

Chicken

• 400 g chicken breast, cut into 2 cm × 8 cm strips
• 250 ml buttermilk
• 1 tsp salt

Seasoned flour

• 150 g plain flour
• 2 tbsp cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp salt

Garlic sauce

• 4 tbsp mayonnaise
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp olive oil

To assemble

• 4 large soft tortilla wraps
• 100 g iceberg lettuce, shredded
• 100 g grated cheddar or mozzarella
• 1 tomato, diced (optional)

Method

1. Brine. Submerge chicken strips in buttermilk. Rest 20 minutes.
2. Flour. Mix all dry ingredients in a shallow bowl.
3. Dredge. Lift strips from buttermilk, let excess drip. Press into the seasoned flour. Rest 10 minutes.
4. Sauce. Whisk all garlic sauce ingredients together. Rest in the fridge.
5. Heat oil. Heat 1 cm of oil to 175°C.
6. Fry. Cook strips 3 minutes per side until golden and cooked through.
7. Warm wraps. Heat wraps in a dry pan for 15 seconds per side.
8. Assemble. Lay wrap flat. Spread garlic sauce. Pile lettuce, chicken, cheese, tomato. Fold the sides in, then roll up tightly.
9. Toast (optional). Return assembled wrap to the dry pan. Toast 1 minute per side until the outside is lightly charred.

Tips

• The toasting step is the difference between a wrap and a sandwich. Get the outside crisp.
• Don’t over-fill or the wrap will burst when you toast it.
• Prep the sauce first — it needs time for the garlic flavour to mellow.