Honey & Mustard Chicken Wrap

By Emilia Chibanguza

Ingredients

• 2 small tortillas
• Thinly sliced tomato rings
• Thinly sliced cucumber rings
• 2 lettuce leaves 
• ¼ Cup Flour
• 1 chicken breast
• ½ Cup bread crumbs
• 1 egg
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• Olive oil
• Salt, Pepper, Chili flakes
• Sesame seeds

Method

For the chicken:

1. Cut chicken breasts in half horizontally. Use a meat mallet or rolling pin to gently pound to an even thickness.
2. Place the flour on a large plate. Season with salt & pepper. Lightly beat the eggs in a bowl. Mix sesame seeds, chili flakes and breadcrumbs on a separate large plate or tray.
3. Dust chicken in the flour, dip into egg and then evenly coat with the breadcrumbs. Line a baking tray with baking paper. Spray paper lightly with cooking spray/oil.
4. Bake in oven for 20-25 minutes or until lightly golden and cooked through. Turning halfway through cooking time and spraying again with cooking spray.
5. Cut into strips once cooked.

For the dressing:

1. In a small bowl, whisk together the mustard, honey, and pepper.
2. Slowly whisk in the olive oil until the dressing is smooth.

For the wraps:

1. Add 1 tablespoon of honey and mustard dressing to each tortilla and drizzle along the top. If you desire extra spice in your wrap feel free to add another 1/2 teaspoon of sweet chilli sauce or garnish with extra chilli flakes.
2. Take half of the sliced tomatoes, cucumber and 1 lettuce leaf and add to tortilla. Lastly, add ½ of the chicken strips.
3. Top with more of the honey and mustard dressing wrap up and enjoy!

Photograph provided by Emilia Chibanguza