Pesto pasta spread
Serve up this simple spread for the kids to enjoy, including pesto pasta with mini mozzarella balls, tomatoes and garlic bread
Sweet chilli chicken wrap spread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 egg, beaten
- 2 tbsp milk
- 100g cornflakes
- ½ tsp garlic granules
- ½ tsp paprika
- 550g chicken mini fillets
- 2 tsp vegetable oil
- 4 flour tortilla wraps
- ¼ iceberg lettuce, finely shredded
- ¼ cucumber, finely sliced
- 4 tbsp mayonnaise
- 2 tbsp sweet chilli sauce
To serve (optional)
- sweet potato wedges
- corn-on-the-cobs
- shop-bought spicy rice
- coleslaw
Method
- STEP 1
Beat the egg, milk and some seasoning together in a shallow bowl. Pour the cornflakes into a second bowl and crush using your hands into small pieces. Stir in the garlic granules and paprika. Heat the oven or the air-fryer to 200C/180C fan/gas 4.
- STEP 2
Dip each chicken fillet in the egg, then the cornflake mix, pressing the cornflakes into the chicken to help them stick. Arrange the chicken on a baking tray or in the air-fryer basket. Drizzle each piece with a little oil. Cook for 12-15 mins until golden and crunchy on the outside and cooked through in the centre. If cooking in the air-fryer, be careful not to overcrowd the basket – you may need to cook in batches.
- STEP 3
Warm the tortillas in a griddle pan or in the oven for a few minutes. Put the lettuce and cucumber, mayo and sweet chilli sauce in bowls. Let everyone build their wraps at the table, adding their favourite extras to the plate.
