Recipe:

• 6 chicken Thighs, skinless and boneless, cut into strips
• 6 free-range eggs
• 150g breadcrumbs
• 6 large tortilla wraps
• 6 tbsp mayonnaise
• ¼ head of iceberg lettuce, shredded

For the coating:

• 50g plain flour
• ¼ tsp garlic powder
• ¼ tsp ground coriander
• ¼ tsp smoked paprika
• ¼ tsp ground cumin
• ¼ tsp chilli powder
• ¼ tsp ground black pepper
• ¼ tsp dried mixed herbs
• ¼ tsp turmeric
• ¼ tsp salt

1. Firstly, make the flour mix- place the flour, herbs and spices into a large bowl and mix to combine.
2. In a separate bowl, crack the eggs and beat.
3. In another bowl, add the breadcrumbs.
4. Place the chicken strips into the bowl with the flour mix and evenly coat all the chicken strips thoroughly.
5. Now take the flour-coated chicken strips and individually dip them into the beaten egg and then into the breadcrumbs.
6. Place the breadcrumbed chicken strips onto a baking tray and bake for approximately 15 minutes in a preheated oven at 180˚C, until dark golden and cooked through.
7. To assemble the wrap, place the wrap onto a board and spread each one lightly with mayonnaise, top with shredded lettuce, then the cooked chicken strips. Roll the wrap up and enjoy.