High Protein Crispy Chicken Snack Wraps
Directions
- 1Add plain flour, smoked paprika, black pepper, garlic powder, onion powder, and salt to a bowl and mix well.
- 2Slice the chicken breast into three strips.
- 3Coat the chicken strips fully in the seasoned flour.
- 4Crack one egg and add a splash of pickle juice on a separate plate.
- 5Dunk the floured chicken breast into the egg mixture until fully coated.
- 6On a final plate, add breadcrumbs and fully coat the chicken.
- 7Place the coated chicken on a rack and give it a spray.
- 8Bake the chicken in an oven at 200C for 18-20 minutes or air fry at 180C for 12-15 minutes.
- 9While the chicken is cooking, make the garlic sauce by mixing 0% Greek yogurt, light mayo, garlic paste, salt, pepper, and an optional splash of honey.
- 10Add a splash of water to the sauce to get the perfect consistency.
- 11On a mini low-carb tortilla, add a load of garlic sauce, shredded lettuce, and crispy chicken.
- 12Fold the tortilla.
- 13Repeat for three wraps.
Ingredients
- 125 g plain flour
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 400 g chicken breast
- 1 egg
- 1 tbsp pickle juice
- 100 g breadcrumbs
- 90 g 0% Greek yogurt
- 45 g light mayo
- 1 tsp garlic paste
- to taste salt and pepper
- 1 tsp honey
- splash water
- 1 mini low carb tortilla
- shredded lettuce
Equipment
bowlspoonchopping boardkniferackair fryeroven
Tips
- For cooking, you can oven bake at 200C for 18-20 minutes or air fry at 180C for 12-15 minutes.
- The wraps are best made fresh, but you can pre-make the tenders and reheat them to get crispy again.
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