Crispy Chicken Wraps with yoghurt Dip

Ingredients

• 650 g chicken mini fillets, cut into finger-sized strips
• 80 g plain flour
• 2 eggs, beaten
• 120 g panko breadcrumbs
• 1½ tsp smoked paprika
• 1 tsp onion granules
• 4 tbsp vegetable oil, for shallow-frying
• 6 large tortilla wraps
• 2 little gem lettuces, leaves separated and washed
• ½ cucumber, cut into matchsticks
• 100 g mature Cheddar, coarsely grated
• 220 g Greek yoghurt
• ½ lemon, juiced
• 1 garlic clove, finely grated
• 1 tsp dried dill
• salt and black pepper to taste
• 10 g flat-leaf parsley, chopped

Method

1. Set out three shallow bowls. In the first, mix the flour with a good pinch of salt, pepper, 1 tsp of the smoked paprika and the onion granules. In the second, the beaten eggs. In the third, the panko mixed with the remaining ½ tsp smoked paprika for extra colour.
2. Pat the chicken strips dry with kitchen paper, then work through the line: flour, egg, panko. Press the crumbs on firmly so each strip has a proper jagged, crunchy shell; no patchy bits.
3. Heat the oil in a large frying pan over a medium heat until it shimmers and a stray crumb sizzles on contact. Fry the chicken in two batches for 3 to 4 minutes per side until deeply golden and cooked through with no pink in the middle.
4. Lift onto kitchen paper for a minute to drain so it stays crisp rather than greasy. Slice any thicker pieces in half lengthways for easier wrapping.
5. While the chicken rests, stir the Greek yoghurt with the lemon juice, grated garlic, dried dill and a pinch of salt. Taste; it should be bright, cooling and properly garlicky, ready to calm the crunch of the chicken.
6. Warm the tortillas in a dry pan for 20 to 30 seconds each side until pliable and lightly freckled. Stack them under a clean tea towel to keep soft.
7. Down the centre of each wrap, layer little gem leaves, cucumber matchsticks, a generous handful of grated Cheddar and a row of hot crispy chicken. Roll tightly, tucking the ends in as you go.
8. Cut each wrap in half on the diagonal so the layers show. Serve straight away with the yoghurt dip, a scattering of parsley and lemon wedges for squeezing.