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Peanut-crusted chicken wraps

Peanut-crusted chicken wraps


West African inspired wraps, with peanuts that add loads of flavour and crunch to the chicken

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    5116kj 1222kcal
  • Fat
    High 81%
  • Saturates
    High 68%
  • Sugar
    Low 9%
  • Salt
    High 52%

% of adult’s reference intake | Carbohydrates per serving : 99g


  • 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


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the bread, garlic, ginger, cayenne pepper and peanuts in a food processor, season and whizz into chunky breadcrumbs
  3. Tip them onto a large plate and put the egg into a wide, shallow bowl
  4. Put the flour on a plate and season
  5. Dust the chicken thighs in it, dip in the egg, then the crumbs, making sure it’s well coated
  6. Put on a wire rack over a baking tray lined with foil
  7. Bake in the oven for 25 mins, until golden, crisp and cooked through
  8. Mix the mayonnaise with the mustard, then stir in 2 tbsp water to thin it down a little
  9. To serve, divide the salad leaves and tomato between the wraps
  10. Top with the chicken, sliced into strips, then drizzle over the mayonnaise dressing

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