FOOD: Crumbed chicken wraps with lime and chipotle dressing


The recipe below makes for a great week-night dinner or lunch idea. Crispy, crumbed chicken, packed with flavour, in a tasty wrap with guacamole, salsa and a special dressing, makes this week’s recipe a real crowd-pleaser! With the great weather we have had over lockdown, it’s time to leave behind the soups and stews of the cooler months and welcome in fresher versatile recipes! The best thing is that any leftover chicken can be used to make a delicious crumbed chicken salad the following day. Enjoy this quick and tasty delight.




3 free-range chicken breasts (or 4 boneless thighs)
1/2 cup flour
2 eggs, beaten
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
3/4 cup panko crumbs
8 medium-sized wraps

2 avocados
1/4 red onion, diced
2 tablespoons lime juice
1/4 tsp ground cumin
Pinch ground coriander
2 tablespoons of finely-sliced stalks of fresh coriander
Salt to taste

3-4 medium tomatoes, diced
1/4 red onion, diced
2 tablespoons lime juice
1/2 clove of garlic, finely-chopped
1 decent handful of coriander, chopped
Salt to taste

250g natural yoghurt
2 tablespoons lime
1 chipotle chilli, minced (or use tsp cumin to 1 tablespoon tomato sauce)
Salt to taste

1.  Pre-heat the oven to 180degC.

2.  Take three bowls, add the flour to one, egg to another and panko crumbs in the
third. Add the paprika, cumin, garlic and onion powder, and cayenne to the panko
crumbs and combine.

3.  Slice the chicken into strips. First, dip each piece in the flour, then the egg, and
then press firmly into the flavoured panko crumbs.

4.  Next, combine all the guacamole ingredients in a bowl, mix well, smashing the
avocado, and set aside. Now combine all the salsa ingredients in a bowl, mix well
and set aside. Then combine all the ingredients for the dressing and set aside.

5.  Wrap the wraps in tin foil and pop in the oven while you cook the chicken.

6.  Take a large fry pan and pour in enough olive oil to just cover the bottom of the pan.
Heat to a medium heat and fry the chicken in batches until golden brown on both sides. Takes about 2-3 mins each side. Drain on paper towels.

7.  Remove the wraps from oven and serve it all immediately. I also served this with
sliced lettuce.