Crispy Chicken Pizza Wraps

• 600 gchicken breast mini fillets
• 5 tbspplain flour
• 2eggs, beaten
• 120 gpanko breadcrumbs
• 1 tspdried oregano
• 1 tspgarlic granules
• 40 gParmesan, finely grated
• 4 tbspvegetable oil
• Fine salt, to taste
• 200 mlpassata
• 1 tbsptomato puree
• ½ tspdried basil
• ½ tspsoft light brown sugar
• 4large flour tortillas, about 60 g each
• 200 gmozzarella, grated
• 30 gpepperoni slices, chopped
• 30 mllemon juice
• 10 gflat-leaf parsley, chopped (optional)
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Season the chicken fillets generously with salt and black pepper on both sides. Set up three plates: flour on the first, beaten egg on the second, and panko tossed with oregano, garlic granules, lemon zest 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. 2Heat 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. Check the thickest part reaches 75°C for 30 seconds.
3. 3Meanwhile, put the passata, tomato purée, dried basil and sugar in a small pan with 2 tbsp water. Simmer for 5 minutes until slightly thickened, then taste and season. Reserve 4 tbsp sauce for the wraps and keep the remainder warm for dipping.
4. 4Assemble the wraps on a board. Spread each tortilla with 1 tbsp sauce, then add a quarter each of the mozzarella, pepperoni and cooked chicken. Keep the filling in the centre so the wrap can close.
5. 5Fold the sides over the filling and roll into a parcel. Wipe out the frying pan and heat over medium-low heat. Toast each wrap seam-side down for 2 minutes, then turn and cook for another 2 minutes until golden and the cheese has melted. Lower the heat if the tortilla colours too quickly. Keep finished wraps warm while you cook the rest.
6. 6Cut each wrap in half and serve one wrap per person with the remaining warm sauce for dipping. Add the optional chopped parsley if using and divide the measured lemon juice between the portions, adding it to taste.

Per serving

kcal

1004

protein

79.8g

fibre

5g

carbs

72.2g

fat

42.5g