Forget the frozen version—these crispy chicken cornflake wraps are a total game changer. The golden, crunchy coating (thanks to cornflakes in the crumb) takes them next-level, and the sauce? Absolutely essential—it’s what makes every bite so full of flavour. They’re a hit at family dinners as the weather warms up, and even better, you can double the batch, freeze some, and have fuss-free, freshly baked chicken ready to pop into school lunchboxes later in the week.
Ingredients: Makes 4-5 wraps
Crispy Chicken:
• 1 x chicken breast cut into strips
• 2 tbsp flour
• 1 egg beaten
• 2 cups cornflakes – crushed
• 1 tbsp onion powder
• 1 tbsp paprika
• ½ tsp curry powder
• Salt & pepper
Fillings:
• 1 cup shredded iceberg lettuce
• ¼ red onion sliced
• ½ cup corn kernels
• ½ Lebanese cucumber finely diced
• 4-5 medium flatbread wraps
Sauce:
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• Squeeze fresh lime juice
• 1 tbsp olive oil
• 1 tsp coriander flakes
Method:
- Preheat oven to 200ºC fan forced and line an oven tray with baking paper.
- Combine corn & diced cucumber and in a separate bowl mix together sauce ingredients.
- To a large bowl add crushed cornflakes, onion powder, paprika, curry powder, salt and pepper and mix to combine.
- Toss chicken strips in flour to coat and one by one dunk in egg mixture and toss in cornflake crumb (using tongs saves this getting messy!)
- Place crumbed chicken strips on lined baking tray and bake in hot oven for 30 minutes.
- Allow chicken to slightly cool and layer together wraps with flatbread base, shredded lettuce, corn/cucumber and red onion and top with chicken strips & drizzle of herby mayonnaise.
- Fold up bottom edge of the flatbread and then sides to make your wrap & enjoy!