High Protein Crispy Chicken Wraps for Meal Prep

Crispy Chicken Wraps Instructions

Preparing the Chicken [00:13]

• Slice 800g of chicken breast into two even-sized fillets.
• Cut the fillets into strips.
• Place the chicken in a mixing bowl and add 1.5 teaspoons each of onion powder, garlic powder, and smoked paprika.
• Season with a pinch of salt and 20 cracks of black pepper. Mix well to coat the chicken.

Preparing the Coating [01:05]

• In a separate bowl, crush 100g of corn flakes until they have a coarse texture.
• Mix in 60g of freshly grated parmesan cheese.

Egg Wash [01:47]

• In a third bowl, crack 2 large eggs and add 60ml of milk. Whisk until combined.

Preparing the Vegetables [02:05]

• Thinly slice 300g of green cabbage (chiffonade) and set aside.
• Slice 1 large carrot into very thin matchsticks (julienne).

Honey Mustard Dressing [03:15]

• In a bowl, combine 240g of Greek yogurt, 60g of Dijon mustard, 80g of honey, 1 tablespoon of apple cider vinegar, and a pinch of salt and pepper.
• Mix well until smooth.

Frying the Chicken [04:02]

• Dip the chicken strips into the egg wash, then into the crushed corn flake mixture, ensuring they are evenly coated.
• Heat 60ml of olive oil in a pan until it reaches 180°C.
• Fry the chicken in batches for 2 to 2.5 minutes on each side until golden brown and cooked through.
• Remove the chicken and place on a wire rack to drain excess oil.

Assembling the Wraps [06:13]

• Mix the sliced cabbage and carrots with 2 to 3 tablespoons of the prepared dressing.
• Spread 1/5 of the remaining dressing on each of the 5 tortillas.
• Place 4 to 5 chicken strips on each tortilla and top with the slaw mixture.
• Fold in the sides, then roll the tortilla tightly to close.