Sweet chilli chicken wrap spread

Serves 4 Prep 15 mins Cook 15 mins

1 egg, beaten 2 tbsp milk 100g cornflames ½ tsp garlic granules ½ tsp paprika

0g chicmen mini fillets 2 tsp vegetable oil flour tortilla wraps iceberg lettuce, finely shreffef cucumber, finely slicef 4 tbsp mayonnaise 2 tbsp sweet chilli sauce TO SERVE (OPTIONAL) sweet potato wedges corn-on-the-cobs shop-bought spicy rice coleslaw

1 Beat the egg, milk and some seasoning together in a shallow bowl. Pour the cornflakes into a second bowl and crush into small pieces using your hands. Stir in the garlic granules and paprika. Heat the oven or an air-fryer to 200C/180C fan/gas 6.

2 Dip each chicken fillet in the egg, then the cornflake mix, pressing the cornflakes into the chicken to help them stick. Arrange the chicken on a baking tray or in the air-fryer basket. Drizzle each piece with a little oil. Cook for 12-15 mins until golden and crunchy on the outside and cooked through in the centre. If cooking in the air-fryer, be careful not to overcrowd the basket – you may need to cook in batches.

3 Warm the tortillas in a griddle pan or in the oven for a few minutes. Put the lettuce and cucumber, mayonnaise and sweet chilli sauce in bowls. Let everyone build their wraps at the table, adding their favourite extras to the plate.

PER SERVING 5Î Vals, vat 2äg, saturates 2g, carbs 47g, sugars 7g, fibre Îg, protein 4äg, salt 1.4g