Crispy Honey Mustard Chicken Wraps with Tangy Slaw

Honey Mustard Chicken Wraps

Crispy Chicken

• 800g (1.7lb) – Chicken Breast, sliced into strips
• 1 ½ tsp (5g) – Smoked Paprika
• 1 ½ tsp (5g) – Garlic Powder
• 1 ½ tsp (5g) – Onion Powder
• Salt & Pepper

Egg Wash

• 2 – Large Eggs
• ¼ Cup (60ml) – Milk

Cornflake Coating

• 100g (3.5oz) – Cornflakes or breadcrumbs, crushed
• 60g (2.1oz) – Parmesan, finely grated

For Cooking

• ¼ Cup (60ml) – Extra virgin olive oil

Honey-Mustard Sauce

• 1 Cup (240g) – High-protein Greek yogurt
• ¼ Cup (80g) – Honey
• ¼ Cup (60g) – Dijon mustard
• 1 Tbsp (20ml) – Apple cider vinegar
• Salt & Pepper

Slaw Filling

• 300g (10.5oz) – Green cabbage, finely shredded
• 1 – Carrot, julienned or grated
• 2-3 Tbsp (60ml) – Honey mustard sauce
• Salt & Pepper

Wrap Assembly

• 5 (12-Inch) – Soft wraps of choice

Season the Chicken

• Place the chicken in a bowl and toss with smoked paprika, garlic powder, onion powder, salt and pepper until evenly coated.

Prepare the Coating

• Whisk eggs and milk in one bowl. In another bowl, combine crushed cornflakes and parmesan. Dip each chicken strip in the egg wash, let excess drip off, then press into the cornflake mixture to coat well.

Shallow Fry

• Heat olive oil in a large pan over medium-high until shimmering. Cook chicken in batches 3–4 minutes per side until golden and cooked through. Drain on a rack or paper towel and rest 2 minutes before slicing or leaving whole.

Prepare the Slaw

• Mix cabbage, carrot, 2–3 tablespoons of honey-mustard sauce and a pinch of salt. Toss gently and set aside.

Warm the Wraps

• Warm wraps briefly in a dry pan over low heat (15–20 seconds). Layer with sliced crispy chicken, slaw and extra honey-mustard sauce. Roll tightly, tucking as you go, then slice in half or wrap in foil for storage.