Chipotle Chicken Breast Strip Wraps
with Tomato Salad and Chips
- Milk
- Sulphites
- Wheat
- Cereals containing gluten
- Egg
- Mustard
Ingredients
450 grams
Potatoes
20 grams
Cornflour
2 unit(s)
British Chicken Breasts
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Medium Tomato
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
20 grams
Chipotle Paste
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Put the cornflour into a large bowl. Season with salt and pepper and mix to combine.
Cut the chicken breasts lengthways into 1cm wide strips.
Add the chicken strips to the bowl and turn them over in the cornflour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total.
Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl.
Once cooked, remove the pan from the heat and place the chicken onto a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, grate the cheese. Cut the tomato into 1cm chunks.
In a small bowl, add the tomato chunks, red wine vinegar and the olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix together.
When everything's nearly ready, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
In a small bowl, add the mayo and chipotle paste and stir to combine (add less chipotle if you'd prefer things milder).
To assemble your wraps, lay the warmed tortillas on your plates (2 per person).
Spread a spoonful of chipotle mayo over each, then top with fried chicken strips, tomato salad and a sprinkle of grated cheese.
Roll up the wraps and serve the chips alongside.
Enjoy!
Step 2 MOD: If you’ve chosen to get chicken breast fillets instead of thighs, cut the chicken into 1cm wide strips, then continue with the recipe as instructed.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the taste, especially the crispy chicken, though some found it bland and suggested adding extra spices or sauces.
- Ease of prep: Generally easy to cook, but a few found it messy or time-consuming with lots of washing up.
- Suggestions: Consider adding more fillings like lettuce, peppers, or coleslaw to boost flavour and substance in the wraps.
- Portions: Several reviewers felt the chicken portion was too small for two people, particularly when using thighs.
- Modifications: Some preferred grilling the chicken without cornflour coating for a healthier option; others added Cajun spice to enhance flavour.
