Buffalo Chicken Wrap
Whole wheat pita bread
Shredded cucumbers
Shredded lettuce
Shredded carrots
Diced tomatoes
Chicken
1/2 kg boneless chicken
1/2 cup all-purpose flour
1 beaten egg
1 cup dried bread crumbs
1/2 cup all-purpose flour
1 beaten egg
1 cup dried bread crumbs
Buffalo Chicken Sauce
1/4 cup ketchup
2 tablespoons melted butter
Hot sauce to taste (optional)
Blue Cheese Dressing
1/4 cup low fat mayonnaise
1/4 cup low fat cream
1 teaspoon lemon juice
1-2 tablespoons crumbled mild blue cheese
1 teaspoon white wine vinegar
2 tablespoons chopped fresh chives (or spring onions)
1 teaspoon chopped garlic
1 teaspoon of Lea Perrins
Kosher salt and a pinch of freshly ground black pepper
(Mix everything well in a bowl then leave in the refrigerator for at least 30 minutes)
1. In a small saucepan mix the ketchup, melted butter and hot sauce until the consistency is thick
2. Prepare the flour, beaten egg, and bread crumbs in one bowl each
3. Dip the chicken in the flour, then the egg, and then the bread crumbs. Make sure you coat the chicken well
4. Lay out the chicken in a baking tray
5. Set the oven to 350 F or 160 C and bake the chicken tenders 5 minutes each side (you can fry it instead if you don't wanna be healthy)
6. Mix the chicken tenders with the buffalo chicken sauce (#1)
7. Lay out the chicken, cucumbers, lettuce, carrots, tomatoes and cheese on the pita bread in one line at one side. Drizzle the blue cheese dressing on top
8. Wrap it securely with a toothpick
