chickeneggsmilk
High-Protein Crispy Chicken Wraps
Cornflake and Parmesan-coated chicken is air-fried or baked and wrapped with fresh slaw and a creamy honey mustard sauce.
From YouTube · Apr 21, 2026
Cornflake and Parmesan-coated chicken is air-fried or baked and wrapped with fresh slaw and a creamy honey mustard sauce.
20 min
Prep time
25 min
Cook time
45 min
Total time
5 wraps
Yield
Ingredients
18 ingredients- 800g chicken breast, sliced into strips
- 1 ½ tsp smoked paprika
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- salt and pepper
- 2 large eggs
- ¼ cup milk
- 100g cornflakes or breadcrumbs, crushed
- 60g parmesan, finely grated
- ¼ cup extra virgin olive oil
- 1 cup greek yogurt
- ¼ cup honey
- ¼ cup dijon mustard
- 1 tbsp apple cider vinegar
- 300g green cabbage, finely shredded
- 1 carrot, grated or julienned
- 2–3 tbsp honey mustard sauce
- 5 (12-inch) soft wraps of choice
Method
10 steps- Preheat air fryer to 200°C (400°F) or oven to 220°C (430°F).
- Mix smoked paprika, garlic powder, onion powder, salt, and pepper with chicken strips.
- Beat eggs with milk to make egg wash.
- Coat chicken strips in egg wash, then in crushed cornflakes mixed with parmesan.
- For air fryer: spray basket with oil, arrange chicken in single layer, spray tops with oil, air fry 14–16 minutes flipping halfway.
- For oven: line baking tray with paper, spray with oil, arrange chicken in single layer, spray tops with oil, bake 20–25 minutes turning once.
- Rest chicken for 2 minutes, then slice.
- Mix greek yogurt, honey, dijon mustard, apple cider vinegar, salt, and pepper to make honey mustard sauce.
- Combine shredded cabbage and carrot with 2–3 tbsp honey mustard sauce and salt and pepper to make slaw.
- Assemble wraps with sliced chicken, slaw, and additional honey mustard sauce as desired.
Recipe notes
Storage
Refrigerate the cooked chicken, slaw and sauce separately for up to 4 days. Assemble shortly before serving.
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