• 1 egg, beaten
  • 2 tbsp milk
  • 100g cornflakes
  • ½ tsp garlic granules
  • ½ tsp paprika
  • 550g chicken mini fillets
  • 2 tsp vegetable oil
  • 4 flour tortilla wraps
  • ¼ iceberg lettuce, finely shredded
  • ¼ cucumber, finely sliced
  • 4 tbsp mayonnaise
  • 2 tbsp sweet chilli sauce

To serve (optional)

  • sweet potato wedges
  • corn-on-the-cobs
  • shop-bought spicy rice
  • coleslaw


  • STEP 1

    Beat the egg, milk and some seasoning together in a shallow bowl. Pour the cornflakes into a second bowl and crush using your hands into small pieces. Stir in the garlic granules and paprika. Heat the oven or the air-fryer to 200C/180C fan/gas 4.

  • STEP 2

    Dip each chicken fillet in the egg, then the cornflake mix, pressing the cornflakes into the chicken to help them stick. Arrange the chicken on a baking tray or in the air-fryer basket. Drizzle each piece with a little oil. Cook for 12-15 mins until golden and crunchy on the outside and cooked through in the centre. If cooking in the air-fryer, be careful not to overcrowd the basket – you may need to cook in batches.

  • STEP 3

    Warm the tortillas in a griddle pan or in the oven for a few minutes. Put the lettuce and cucumber, mayo and sweet chilli sauce in bowls. Let everyone build their wraps at the table, adding their favourite extras to the plate.

Goes well with


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