Empty My Fridge
High Protein Chicken Wraps That Actually Work for Meal Prep
Ingredients
- Chicken breast800 g
- Smoked paprika5 g
- Garlic powder5 g
- Onion powder5 g
- Salt
- Black pepper
- Egg2
- Milk60 ml
- Breadcrumb100 g
- Parmesan cheese60 g
- Extra virgin olive oil60 ml
- Greek yoghurt240 g
- Honey80 g
- Dijon mustard60 g
- Apple cider vinegar15 ml
- Cabbage300 g
- Carrot1
- Honey mustard60 ml
- Soft Wraps5
Instructions
- Toss the chicken with smoked paprika, garlic powder, onion powder, salt and pepper until evenly coated.
- Whisk the eggs and milk in one bowl. In another, mix the crushed cornflakes or breadcrumbs with the Parmesan. Dip each piece of chicken in the egg, let the excess drip off, then press it firmly into the crumb mixture.
- Heat the olive oil in a large pan over medium-high heat until shimmering but not smoking. Cook the chicken in batches for 3 to 4 minutes per side, until deep golden and cooked through. Rest on a rack or paper towel for 2 minutes before slicing, or leave whole.
- Toss the cabbage and carrot with the honey mustard sauce and a pinch of salt, and set aside.
- Warm a dry pan over low heat and heat each wrap for 15 to 20 seconds. Layer with the sliced chicken, slaw and extra honey mustard, roll up tightly tucking in the sides, then halve to serve or wrap in foil.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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EggCheeseMilkCarrotParmesan cheeseYoghurtChicken breastCabbage
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