Peanut-crusted chicken wraps
https://www.coop.co.uk/recipes/peanut-crusted-chicken-wraps
West African inspired wraps, with peanuts that add loads of flavour and crunch to the chicken
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Feeds
2
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 99g
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Ingredients
- 75g Co-op Irresistible white sourdough bloomer
- 1 garlic clove
- 2cm ginger, roughly chopped
- ½ tsp cayenne pepper
- 60g Co-op dry roasted peanuts
- 1 Co-op British free range egg, beaten
- 1½ tbsp Co-op plain flour
- 4 Co-op skinless British chicken thigh fillets
- 2 tbsp Co-op reduced fat mayonnaise
- ½ tsp Dijon mustard
- 80g Co-op mixed saladleaves
- 2 Co-op vine ripened tomatoes, sliced
- 4 Co-op tortilla wraps
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the bread, garlic, ginger, cayenne pepper and peanuts in a food processor, season and whizz into chunky breadcrumbs
- Tip them onto a large plate and put the egg into a wide, shallow bowl
- Put the flour on a plate and season
- Dust the chicken thighs in it, dip in the egg, then the crumbs, making sure it’s well coated
- Put on a wire rack over a baking tray lined with foil
- Bake in the oven for 25 mins, until golden, crisp and cooked through
- Mix the mayonnaise with the mustard, then stir in 2 tbsp water to thin it down a little
- To serve, divide the salad leaves and tomato between the wraps
- Top with the chicken, sliced into strips, then drizzle over the mayonnaise dressing
