Chipotle Chicken Strip Wraps
with Tomato Salad and Chips
This Chipotle Chicken Strip Wraps is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
20 grams
Cornflour
3 unit(s)
British Chicken Thighs
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Medium Tomato
12 grams
Red Wine Vinegar
(Contains Sulphites)
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
64 grams
Mayonnaise
(Contains Egg, Mustard)
20 grams
Chipotle Paste
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Put the cornflour into a large bowl. Season with salt and pepper and mix to combine.
Cut the chicken thighs lengthways into 2cm wide strips.
Add the chicken strips to the bowl and turn them over in the cornflour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total.
Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl.
Once cooked, remove the pan from the heat and place the chicken onto a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, grate the cheese. Cut the tomato into 1cm chunks.
In a small bowl, add the tomato chunks, red wine vinegar and the olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix together.
When everything's nearly ready, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
In a small bowl, add the mayo and chipotle paste and stir to combine (add less chipotle if you'd prefer things milder).
To assemble your wraps, lay the warmed tortillas on your plates (2 per person).
Spread a spoonful of chipotle mayo over each, then top with fried chicken strips, tomato salad and a sprinkle of grated cheese.
Roll up the wraps and serve the chips alongside.
Enjoy!
