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Chili Sesame Chicken Wrap

Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 651kcal

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
US Customary - Metric

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