Ingredients

• 400 g chicken breast fillets, sliced into even strips
• 125 ml (½ C) all purpose flour
• 2 eggs, beaten
• 250 ml (1 cup) Hinds Southern Coating Original
• oil for frying
• Wraps
• 4 wraps
• 500 ml (2 cups) mixed salad greens, washed
• 250 ml (1 cup) Rhodes Quality Sliced Beetroot in Vinegar, drained
• to serve: lemon wedges and mayonnaise (optional)

Method

1. Toss the chicken strips in the flour and shake off any excess.
2. Dip the chicken strips in the egg and then toss in the Hinds Southern Coating until evenly coated.
3. Deep fry in hot oil until golden and crispy.
4. Drain on paper towel to remove excess oil.
5. Heat the wraps.
6. Top with lettuce.
7. Top each wrap with a serving of Rhodes Quality Sliced Beetroot in Vinegar.
8. Divide the chicken between the wraps.
9. Top with mayonnaise if using.
10. Serve immediately with lemon wedges.

Servings

Serves 4