Crunchy chicken wraps

Wraps for two you need:

• 300 grams chicken filet
• Tortillas from Como Mexico (or similar high quality brand)
• 1/2 red onion
• 6 slices of cheddar cheese
• 3-4 leaves of Pak choy (or similar cabbage)
• 2 spring onions
• 1/3 leek
• 2 stalks of celery
• 1 hand full of pickles
• 1 egg
• 1/3 family sized pack of Corn Flakes
• Your favourite cocktail sauce/dressing 
• Salt & pepper
• Ground cayenne pepper
• Olive oil

How to do it

Make the Corn flakes crust
Run Corn flakes in a hand blender until well crushed. Whip an egg.

Take the skin off the chicken and flatten it. Best way to do this is by slicing the thickest part almost in half and folding it over. Beat it flat with your hand or a propper tool. The goal is to maximise the surface and having an even thickness.
Rub it with salt, cayenne pepper and black pepper.

Dip it in whipped egg and then in Corn flakes. Press the crust so it sticks.
​Fry in medium-hot pan using olive oil. The crust takes in quite a bit of oil, so make sure you refill then pan. Fry on both sides until nice and golden. Cut in to strips.

Wash and rinse Pak choy. Finely slice red onion, spring onion, celery, pickles and leek.

Heat tortillas with cheddar slices quickly in the oven. Heat the plates you are going to serve with as well. This prevents the dish from going cold too quick.

Plate the dish starting with Pak choy and red onion. Add strips of crusted chicken and continue with the rest of the greens. Top it with your favourite dressing and enjoy! :)