After visiting America at the beginning of this month and sampling their delicious food, I thought I would branch out with my flavours this year and try something new.
Introducing breaded Chicken tacos with siracha – a perfect alternative to sandwiches at lunchtime!
- 2 chicken breasts (sliced)
- 1 egg
- cornflakes (crushed)
- 1 tbsn all purpose flour (can be gluten free)
- 1 pack of mini wraps (can be gluten free)
- mixed salad – I used carrot, cucumber, lettuce
Slice the chicken breast into thin chunks, then dip each piece into flour, egg and then the crushed cornflakes. Place on a baking tray on parchement paper.
Cook for 1 hour at 180 degrees in the oven or until golden brown and cooked through. Leave them a little longer if you want crispier chicken.
Chop cucumber, slice lettuce and grate carrot and add in some fresh corainder to liven up the salad.
Now comes the assembly. Take a wrap, place some salad in the middle with 2 or 3 pieces of chicken on top and drizzle some siracha on top. Fold up and eat! This recipe will make 5-6 depending on how greedy you are with the chicken!
Have 2 for lunches – a perfect meal prep for Chicken Tacos!