Mexican Style Fried Chicken Wraps
with Cheddar, Chips and Sweet Chilli Sauce
These Mexican Style Fried Chicken Wraps are a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Baby Gem Lettuce
125
Baby Plum Tomatoes
30
Mature Cheddar Cheese
(Contains Milk)
1
Garlic Clove
20
Cornflour
1
Central American Style Spice Mix
2
Chicken Thighs
4
Plain Taco Tortilla
(Contains Cereals containing gluten)
1
French Dressing
(Contains Mustard May contain Sulphites)
32
Sweet Chilli Sauce
Not included in your delivery
3
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips. 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, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
While the chips cook, trim the baby gem and halve lengthways, then thinly slice widthways. Halve the baby plum tomatoes. Grate the cheese. Peel the garlic, pop it into a small piece of foil with a drizzle of oil and scrunch to enclose it. When 10 mins of cooking time remain for the chips, pop the garlic parcel into the oven and roast until soft, 10-12 mins. Remove from the oven once roasted and set aside to cool.
Meanwhile, put the cornflour and Central American style spice mix into a large bowl. Season with salt and pepper and mix to combine. Cut the chicken thighs lengthways into 2cm wide strips. Add the chicken strips to the bowl and turn them over in the spiced cornflour mix 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, then reduce the heat to medium-high and fry until golden-brown and cooked through, 5-6 mins total. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. Once cooked, remove from the heat and place the chicken onto kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When everything is nearly ready, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Meanwhile, put the sliced baby gem and tomatoes into a medium bowl. Pour over the French dressing, then toss well to coat. Remove the roasted garlic from the foil, pop it into a small bowl, then mash with a fork. Add the mayo (see ingredients for amount) to the garlic and stir to combine.
To assemble your wraps, lay the warmed tortillas on your plates (2 per person). Spread a spoonful of garlic mayo on each, then top with some of the dressed salad, fried chicken strips and a sprinkle of grated cheese. Roll up the wraps, then plate up the chips and any remaining salad alongside. Serve with the sweet chilli sauce on the side for dipping. Enjoy!
