Serves 4
Directions
- 1Whisk eggs in a bowl.
- 2Dip chicken breast into the whisked egg, then into flour, back into the egg, and finally coat it with corn flakes.
- 3Season the coated chicken with salt and pepper.
- 4Air fry the chicken at 400 degrees Fahrenheit for 15 minutes, until the internal temperature reaches 165 degrees Fahrenheit.
- 5Chop chives.
- 6Mix chopped chives, NFGY, TBSB Ranch, and almond milk in a bowl to create protein ranch.
- 7Place a carb balance tortilla on a plate, add lettuce.
- 8Add 4oz of the cooked crispy chicken to the tortilla.
- 9Drizzle Sriracha with light mayo over the chicken and lettuce.
- 10Add protein ranch on top.
- 11Sprinkle 30g of shredded cheese.
- 12Wrap the tortilla to complete the crispy chicken wrap.
Ingredients
- 2 eggs
- 20 g flour
- 30 g corn flake
- 16 oz Chicken breast
- salt
- pepper
- chives
- 100 g NFGY
- TBSB RANCH
- 15 ml almond milk
- carb balance tortilla
- lettuce
- Sriracha
- 30 g shredded cheese
Equipment
bowlair fryercutting boardknife
Tips
- Adding chives to the protein ranch definitely adds a ton of flavor.
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