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Method Prep:15min › Cook:25min › Ready in:40min
Pre-heat your oven to 180 C / Gas 4.
Cut the chicken fillets into even sized strips. You should get about 6 strips per fillet.
Get three separate shallow bowls, or plates with a ridge at the edge. In one, combine the flour and Cajun spice. In the second beat 1 large egg. In the third put the two slices of bread that have been made into breadcrumbs using a food processor.
Lay a sheet of baking parchment onto a board or tray.
Dip each chicken strip first in the flour mix, then in the egg, then in the breadcrumbs. Lay it on the parchment. (Everything up to this step can be done in advance and then refrigerated for later use.)
Place a large shallow frying pan on the stove top on high heat. Once heated add a large dash of sunflower oil.
Place half of the chicken strips in the pan, allowing room to turn them easily. Be ready to turn the strips quickly! The breadcrumb coating can easily burn so turn the strips quickly, browning on all sides.
Transfer the browned chicken strips to an ovenproof dish and pop in the oven. Cook in the oven for 20 minutes.
Repeat with the second batch of chicken strips, adding more oil if required. (Don't be tempted to skimp on the oil as this prevents the coating from browning. Also keep the heat high, otherwise the breadcrumb coating just absorbs the oil and becomes greasy.)
Warm 4 flour tortilla deli style wraps in the microwave for 30 seconds.
Using a tablespoon, coat each with mayonnaise, add rocket, tomato slices, red onion, sweet chilli and grated cheese. Add 3 chicken strips per large wrap then fold up and enjoy!
I like to serve these with Cajun spiced wedges.
Use for leftovers
Once cooked and cooled, the chicken strips can be refrigerated and used to make wraps or sandwiches for lunch the next day.
I made these wraps and they were lovely, I tweaked the recipe, I mixed the flour with ground pepper,mild chilli powder,mild curry powder,cayenne pepper,paprika,garlic salt and mixed herbs. They came out brill - 27 Aug 2014