Breaded chicken wraps and coleslaw

Ingredients

For 4 servings

• •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

Method

1. 1.Start by preparing the coleslaw by eliminating the carrots, red cabbage, white cabbage.
2. 2.Then mix the chopped vegetables with parsley, mayonnaise, sugar and wine vinegar. Season according to your tastes.
3. 3.Reserve and prepare the breaded chicken. Start by mixing breadcrumbs with garlic and paprika.
4. 4.Soak each needle in the flour, then in the beaten egg with water and finally in the breadcrumb.
5. 5.Heat oil in a skillet and sauté the needles.
6. 6.Heat the wraps according to the package instructions.
7. 7.Garnish each wrap with coleslaw and breaded chicken. You can add mayonnaise for more delicacies.