Speedy Dukkah-Crusted Chicken Wraps

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs tomato
• 1bunch mint
• 10g dukkah
• 300g chicken tenderloins
• 6pcs flour tortillas
• 30ml mayonnaise
• 5ml white or red wine vinegar
• 3ml sugar
• 15ml plain flour
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the cucumber. Cut the tomato into 1cm chunks. Pick the mint leaves, discarding the stems.
2. Step 2 — Prep toppings
   Put 2 tsp mayonnaise, 1 tsp white wine vinegar and ½ tsp sugar in a large bowl, season with salt and pepper and stir to combine. Add the cucumber and toss to coat. Put the tomato in a separate bowl and season with salt and pepper.
3. Step 3 — Coat and cook chicken
   Put the dukkah and 1 tbs plain flour in a shallow bowl and season with salt and pepper (see Kitchen notes). Coat the chicken in the dukkah mixture. Heat 1½ tbs olive oil in a medium frypan over medium heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan.
4. Step 4 — Warm tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see Kitchen notes).
5. Step 5 — Serve up
   Divide the tortillas among plates. Spread with 1½ tbs mayonnaise and top with the cucumber, tomato, chicken and mint leaves. Fold the tortillas over to enclose and enjoy!
6. Step 6 — Kitchen notes
   Short on time? Skip coating the chicken and simply pan-fry, then scatter over the dukkah to serve. ~ If you don't have a microwave, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until warmed through.

Allergens

Eier, Sulfit, Gluten, Wheat, Almond, Sesamsamen