Crispy Chicken Pizza Wraps

Ingredients

• 600g chicken breast mini fillets
• 5 tbsp plain flour
• 2 eggs, beaten
• 120g panko breadcrumbs
• 1 tsp dried oregano
• 1 tsp garlic granules
• 40g Parmesan, finely grated
• 4 tbsp vegetable oil
• salt and black pepper to taste
• 200ml passata
• 1 tbsp tomato puree
• 0.5 tsp dried basil
• 0.5 tsp soft light brown sugar
• 4 large flour tortillas
• 200g mozzarella, grated
• 30g pepperoni slices, chopped
• Dressed green salad, to serve
• Fresh parsley, to serve

Method

1. Season the chicken fillets generously with salt and black pepper on both sides — this is your one chance to season the meat itself, so don't be shy. Set up three plates: flour on the first, beaten egg on the second, and panko tossed with oregano, garlic granules and Parmesan on the third. Toss each fillet in flour, dip in egg, then press firmly into the crumb until thickly and evenly coated. Pressing matters — loose crumbs fall off in the pan.
2. Heat 2 tablespoons of oil in a large frying pan over a medium heat. Cook half the chicken for 4 minutes per side until deeply golden and crisp, listening for a steady sizzle — not a violent crackle, not a quiet hiss. Don't crowd the pan: all the fillets at once and the temperature drops, the crust goes soft, and you've stewed your chicken instead of frying it. Drain on kitchen paper and repeat with the remaining oil and chicken.
3. Meanwhile, tip the passata, tomato puree, basil and brown sugar into a small pan with a splash of water — the liquid breaks the passata down properly so it tastes of tomato, not tin. Simmer for 5 minutes until glossy and slightly thickened. Taste, season with salt, taste again. Adjust now, not at the table.
4. Wipe out the frying pan and set it over a medium heat. Lay a tortilla flat in the pan, spread a thin layer of sauce across the centre — go easy, too much and the wrap goes soggy — then scatter over a quarter of the mozzarella and a quarter of the pepperoni. The garlic granules in the crumb are already doing their work; no need for fresh garlic here, which would only burn against the dry pan and turn bitter. Top with a row of crispy chicken pieces.
5. Fold the sides inward over the filling and roll tightly into a parcel. Press seam-side down in the pan for around 1 minute until it sets, then turn and toast the other side for another minute until the tortilla is burnished and blistered and the cheese is molten inside — you'll hear it stop crackling and start to sigh. Repeat with the remaining wraps.
6. Slice each wrap in half on a sharp bias to show off the cheese pull. Plate the wraps, pour the warm pizza sauce into a small bowl alongside for dipping, scatter the fresh parsley over the top, and finish with a squeeze of lemon over each — the acid cuts through the cheese and the fried crumb and pulls the whole thing into focus.