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Crunchy golden chicken, sweet peppers, fresh salad and a spicy hot-honey drizzle — an easy fakeaway-style lunch or dinner that’s seriously satisfying!
1.
Preheat oven to 200c (180c fan).
2.
Put the egg, milk, herbs, paprika, garlic powder, onion powder, salt and pepper in a bowl. Whisk together.
3.
Place a wire rack over a baking tray and very lightly grease the wires with olive oil to prevent sticking.
4.
Dip each chicken strip into the egg mixture, then coat in the crushed cornflakes.
5.
Bake for about 25 minutes, turning halfway, until golden and cooked through.
6.
Place the peppers on a baking tray with the olive oil and season to taste. Roast for about 20 minutes.
7.
Place the peppers on a baking tray with the olive oil and season to taste. Roast for about 20 minutes.
8.
To make the sauce, mix together hot sauce and honey (be warned it is spicy).
9.
Warm the tortillas if desired, then add lettuce, cucumber, peppers and crispy chicken. Drizzle over the hot honey sauce and wrap tightly.
10.
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Storage information
Store the cooked chicken separately from the salad and wraps in the fridge for up to 3 days. Reheat the chicken in the oven or air fryer to bring back some crispness, then assemble fresh. The cooked chicken can be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Tip
Lower carb: Use a low-carb tortilla or lettuce wraps
Cost-saving tips
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