Breaded chicken wraps and coleslaw
- Total time
- 40 min
- servings
- 4 servings
- Dish type
- Main dish
Auto-translated · View original
Prep
30 min
Cook
10 min
Total time
40 min
Ingredients
Ingredients
- 4 4 Wheat Wraps Old El PasoTM Nature
- 200 g 200 g chicken needle
- 1 1 carrot
- 1 1/2 red cabbage
- 1 1/2 white cabbage
- 1 1 eggs
- 2 c. à soupe 2 tablespoons of mayonnaise
- 1 c. à café 1 teaspoons of brown sugar
- 1 c. à café 1 teaspoon paprika
- 1 1/2 teaspoons of garlic powder
- 1 c. à soupe 1 tablespoons of chopped parsley
- 30 g 30 g of breadcrumbs
- 30 g 30 g flour
- 2 c. à soupe 2 tablespoons of wine vinegar
- 10 cl 10 cl of water
- olive oil
- salt and pepper
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 3 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Start by preparing the coleslaw by eliminating the carrots, red cabbage, white cabbage.
- 2
Then mix the chopped vegetables with parsley, mayonnaise, sugar and wine vinegar. Season according to your tastes.
- 3
Reserve and prepare the breaded chicken. Start by mixing breadcrumbs with garlic and paprika.
- 4
Soak each needle in the flour, then in the beaten egg with water and finally in the breadcrumb.
- 5
Heat oil in a skillet and sauté the needles.
- 6
Heat the wraps according to the package instructions.
- 7
Garnish each wrap with coleslaw and breaded chicken. You can add mayonnaise for more delicacies.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!