CRISPY CHICKEN & HAWAIIAN SALAD WRAP

YIELD: Makes 5 wraps

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INGREDIENTS

CRISPY CHICKEN

  • 6 g (2 tsp) Egg-Free Dip R/P (06009010)
  • 30 ml (2 Tbsp) Water (to make egg-free dip)
  • 300 g Chicken, fillets, cut into strips
  • 40 g All Purpose Coating R/P (06139050)

HAWAIIAN SALAD WRAP

  • 100 g Lettuce, shredded
  • 100 g (1 medium) Carrot, julienned/grated
  • 100 g (1 can) Pineapple, pieces, drained
  • 400 g (5 large) Wraps
  • 190 ml (¾ cup) Sweet Chilli Sauce (07651040)
  • 190 ml (¾ cup) Delinnaise (07663050)

METHOD

1. Mix the Egg-Free Dip R/P and water together. 2. Dip the chicken strips in the egg-free dip and then coat with the All Purpose Coating R/P. 3. Deep-fry the chicken strips at 160°C until golden brown. Discard any leftover egg-free dip and coating for food safety purposes. 4. Assemble the wraps: Divide the lettuce, carrot, pineapple and chicken strips (± 50 g per wrap) evenly between the 5 wraps. Drizzle with the Sweet Chilli Sauce and Delinnaise. 5. Fold the wraps, cut in half and serve cold.