Ingredients
- 150 g chicken mini fillets (4 pieces)
- 10 g sweet chili sauce
- 10 g hot sauce of choice (sriracha, Frank's etc)
- 20 g panko breadcrumbs or crushed cornflakes
- 4 mini tortilla wraps (or 2 medium tortilla wraps to make bigger ones)
- Salt & pepper
- 1 handful lettuce
- 4 sliced cherry tomatoes
Spicy Mayo
- 15 g lighter than light mayo
- 15 g hot sauce of choice (sriracha, Frank's etc)
Instructions
- To make the spicy chicken tenders, preheat oven/airfryer to 200 degrees Celsius.
- Add your breadcrumbs/cornflakes to a bowl.
- Add the sweet chili sauce and sriracha sauce to another bowl and mix well.
- Season your mini chicken fillets with salt and pepper.
- Dip each chicken fillet into the sauce.
- Next, dip the chicken fillet into the breadcrumbs and coat well.
- Add to a lined baking tray and repeat with all the chicken fillets.
- Bake or airfry at 200 degrees Celsius for 20 minutes flipping half way through.
- To make the spicy mayo, mix the lighter than light mayo with the sriracha sauce.
- To make the wraps, add some lettuce and cherry tomatoes to each wrap.
- Top each wrap with a spicy chicken tenders and drizzle with the spicy mayo.
Nutrition
Serving: 1mini wraps | Calories: 151kcal | Carbohydrates: 21g | Protein: 12g | Fat: 3g
