Buffalo Chicken Wraps with Ranch Slaw

Shopping list

• 400 g chicken breast fillets — cut into strips

  Sub
• 50 g plain flour

  Sub
• 1 tsp smoked paprika

  Sub
• 0.5 tsp cayenne pepper — adjust to taste

  Sub
• 2 tbsp vegetable oil — for frying

  Sub
• 60 ml hot sauce — such as Frank's RedHot

  Sub
• 30 g unsalted butter — melted

  Sub
• 150 g shredded white cabbage

  Sub
• 1 piece grated carrot

  Sub
• 3 tbsp mayonnaise

  Sub
• 2 tbsp soured cream

  Sub
• 0.5 tsp dried dill

  Sub
• 0.25 tsp garlic granules

  Sub
• 4 piece large flour tortillas

  Sub

Step by step

1. 1

   In a shallow bowl, mix the plain flour, smoked paprika, cayenne pepper and a pinch of salt. Toss the chicken strips in this mixture until evenly coated.

2. 2

   Heat the vegetable oil in a large frying pan over medium-high heat. Fry the chicken strips in batches for 3– 4 minutes per side, until golden and cooked through. Transfer to a plate.

3. 3

   In a small bowl, whisk together the hot sauce and melted butter. Pour this over the cooked chicken and toss gently to coat.

4. 4

   In another bowl, mix the shredded cabbage and grated carrot with the mayonnaise, soured cream, dried dill and garlic granules to make the ranch slaw. Season to taste.

5. 5

   Warm the tortillas briefly in a dry pan or microwave.

6. 6

   Lay each tortilla flat, spoon a line of ranch slaw down the centre, top with buffalo chicken strips, fold in the sides and roll up tightly.

7. 7

   Slice each wrap in half on the diagonal and serve immediately.