High-Protein Crispy Chicken Wraps

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

1. Preheat air fryer to 200°C (400°F) or oven to 220°C (430°F).
2. Mix smoked paprika, garlic powder, onion powder, salt, and pepper with chicken strips.
3. Beat eggs with milk to make egg wash.
4. Coat chicken strips in egg wash, then in crushed cornflakes mixed with parmesan.
5. For air fryer: spray basket with oil, arrange chicken in single layer, spray tops with oil, air fry 14–16 minutes flipping halfway.
6. 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.
7. Rest chicken for 2 minutes, then slice.
8. Mix greek yogurt, honey, dijon mustard, apple cider vinegar, salt, and pepper to make honey mustard sauce.
9. Combine shredded cabbage and carrot with 2–3 tbsp honey mustard sauce and salt and pepper to make slaw.
10. Assemble wraps with sliced chicken, slaw, and additional honey mustard sauce as desired.