Ingredients
Chicken Tenders
- 8 oz Chicken tenderloins
- 1/2 tsp Smoked Paprika
- Salt and Pepper to taste
- 3 cups Corn flakes cereal crushed
- 1 Egg beaten
- Nonstick spray
Wraps
- 2 Tortilla wraps
- 1 TBSP Mayonnaise
- 2 cups Romaine lettuce chopped
- Sriracha mayo to taste
- 1/2 TBSP Sesame seeds
- 2 TBSP Scallions finely chopped
Sweet Chilli Sauce
- 1 ½ TBSP Sweet chili sauce
- 1/2 TBSP Reduced-sodium soy sauce
- 1/2 TBSP Sriracha sauce
- 1/2 TBSP Honey
- 1/2 tbsp Rice wine vinegar
Fruit Bowl
- 1 cup Fresh fruit cut to your liking (example strawberries blueberries grapes etc)
Coconut Water
- 24 oz Coconut water cold
Instructions
- Prep the ingredients per the instructions above
- Preheat the oven to 400F (200°C)
- Season the chicken tenderloins with smoked paprika, salt, and pepper.
- Crush the cornflakes and place them in a shallow dish.
- Dip each chicken tender into the beaten egg, then coat with crushed cornflakes. Place the coated chicken tenders on a baking tray lined with parchment paper. Spray with nonstick spray.
- Bake in the oven for 15-20 minutes or until golden and cooked to an internal temperature of 160F (71C).
- In a small bowl, combine sweet chili sauce, soy sauce, sriracha, honey, and rice wine vinegar. Mix well and set aside.
- Spread mayonnaise on each wrap. Layer with lettuce, and chicken tenders. Drizzle with sriracha mayo to taste, sweet chili sauce, sesame seeds and scallions.
- Fold in the ends and roll up tight. Cut in half if desired.
- Serve the wraps with fruit and coconut water.
Nutrition
Calories: 651kcal | Carbohydrates: 94g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 157mg | Sodium: 1460mg | Potassium: 1690mg | Fiber: 10g | Sugar: 39g | Vitamin A: 5671IU | Vitamin C: 26mg | Calcium: 195mg | Iron: 16mg
Chili Sesame Chicken Wrap
Ingredients
Chicken Tenders
- 8 oz Chicken tenderloins
- 1/2 tsp Smoked Paprika
- Salt and Pepper to taste
- 3 cups Corn flakes cereal crushed
- 1 Egg beaten
- Nonstick spray
Wraps
- 2 Tortilla wraps
- 1 TBSP Mayonnaise
- 2 cups Romaine lettuce chopped
- Sriracha mayo to taste
- 1/2 TBSP Sesame seeds
- 2 TBSP Scallions finely chopped
Sweet Chilli Sauce
- 1 ½ TBSP Sweet chili sauce
- 1/2 TBSP Reduced-sodium soy sauce
- 1/2 TBSP Sriracha sauce
- 1/2 TBSP Honey
- 1/2 tbsp Rice wine vinegar
Fruit Bowl
- 1 cup Fresh fruit cut to your liking (example strawberries blueberries grapes etc)
Coconut Water
- 24 oz Coconut water cold
Instructions
- Prep the ingredients per the instructions above
- Preheat the oven to 400F (200°C)
- Season the chicken tenderloins with smoked paprika, salt, and pepper.
- Crush the cornflakes and place them in a shallow dish.
- Dip each chicken tender into the beaten egg, then coat with crushed cornflakes. Place the coated chicken tenders on a baking tray lined with parchment paper. Spray with nonstick spray.
- Bake in the oven for 15-20 minutes or until golden and cooked to an internal temperature of 160F (71C).
- In a small bowl, combine sweet chili sauce, soy sauce, sriracha, honey, and rice wine vinegar. Mix well and set aside.
- Spread mayonnaise on each wrap. Layer with lettuce, and chicken tenders. Drizzle with sriracha mayo to taste, sweet chili sauce, sesame seeds and scallions.
- Fold in the ends and roll up tight. Cut in half if desired.
- Serve the wraps with fruit and coconut water.
Nutrition
Calories: 651kcalCarbohydrates: 94gProtein: 37gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 157mgSodium: 1460mgPotassium: 1690mgFiber: 10gSugar: 39gVitamin A: 5671IUVitamin C: 26mgCalcium: 195mgIron: 16mg
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