Crispy Cornflake Chicken Wraps

Forget the frozen version—these crispy chicken cornflake wraps are a total game changer. The golden, crunchy coating (thanks to cornflakes in the crumb) takes them next-level, and the sauce? Absolutely essential—it’s what makes every bite so full of flavour. They’re a hit at family dinners as the weather warms up, and even better, you can double the batch, freeze some, and have fuss-free, freshly baked chicken ready to pop into school lunchboxes later in the week.

Ingredients: Makes 4-5 wraps

Crispy Chicken:

• 1 x chicken breast cut into strips

• 2 tbsp flour

• 1 egg beaten

• 2 cups cornflakes – crushed

• 1 tbsp onion powder

• 1 tbsp paprika

• ½ tsp curry powder

• Salt & pepper

Fillings:

• 1 cup shredded iceberg lettuce

• ¼ red onion sliced

• ½ cup corn kernels

• ½ Lebanese cucumber finely diced

• 4-5 medium flatbread wraps

Sauce:

• 2 tbsp mayonnaise

• 1 tsp Dijon mustard

• Squeeze fresh lime juice

• 1 tbsp olive oil

• 1 tsp coriander flakes

Method:

1. Preheat oven to 200ºC fan forced and line an oven tray with baking paper.
2. Combine corn & diced cucumber and in a separate bowl mix together sauce ingredients.
3. To a large bowl add crushed cornflakes, onion powder, paprika, curry powder, salt and pepper and mix to combine.
4. Toss chicken strips in flour to coat and one by one dunk in egg mixture and toss in cornflake crumb (using tongs saves this getting messy!)
5. Place crumbed chicken strips on lined baking tray and bake in hot oven for 30 minutes.
6. Allow chicken to slightly cool and layer together wraps with flatbread base, shredded lettuce, corn/cucumber and red onion and top with chicken strips & drizzle of herby mayonnaise.
7. Fold up bottom edge of the flatbread and then sides to make your wrap & enjoy!