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Chicken Goujons Wraps with Parmesan Mayo Recipe

Enjoy these homemade oven-baked chicken goujons, featuring chicken strips coated in Italian herb-flavored breadcrumbs. They are wrapped in soft tortilla wraps with creamy avocado and sweet roasted cherry tomatoes, accompanied by fresh salad leaves and a savory creamy mayo.
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Total Time 30 minutes
Course Main Course
Cuisine American, european
Servings 2

Ingredients
  

Wrap

  • 1 whole avocado
  • 80 grams bread crumbs
  • 1 whole egg
  • 320 grams mini chicken fillets
  • 3 tbsp olive oil
  • 45 grams plain flour
  • 10 grams Salad leaves
  • 4 single wraps
  • salt (to taste)
  • black pepper (to taste)
  • 1 tsp Italian herbs

Dressing

  • black pepper (to taste)
  • 1 cloves garlic
  • 2.5 tbsp mayonnaise light
  • 15 grams parmesan or pecorino cheese
  • salt (to taste)
  • 30 ml water
  • 0.5 tbsp white wine vinegar

Chips

  • 1 tsp black pepper
  • 0.5 tsp garlic salt
  • 3 tbsp olive oil
  • 0.5 tsp salt
  • 1 tsp smoked paprika
  • 3 whole sweet potato

Tomatoes

  • 200 grams cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp Italian herbs

Instructions
 

  • set the oven to 190C 375F or gas mark 5
  • peel and crush the garlic using the garlic crusher or chop finely, add the mayonnaise to the bowl, add the water, vinegar and garlic to the bowl, mix the dressing ingredients together
  • finely grate the parmesan, add the parmesan to the bowl mix together, taste and season with salt and pepper if necessary, set a side to infuse
  • peel sweet potatoes , cut into chips, combine the paprika, garlic salt and black pepper in a bowl, add the chips and oil to the bowl of spices toss the chips ensuring each chip is fully coated with the mixture place the chips on a baking tray, place in the oven, cook for 20 mins
  • while the sweet potato chips are cooking, place the breadcrumbs on a plate with the herbs and mix, break the egg(s) into the shallow bowl and beat with a fork, season with salt and pepper, place the flour on a plate, lightly coat the baking tray with oil using a pastry brush
  • organise the breading ingredients into a row with the flour first , then the egg and finally the breadcrumbs. slice the chicken fillets into small strips or goujons, take the chicken strips or goujons and dip into the flour, From the flour dip the chicken into the egg fully coating it. Then place into the breadcrumbs and coat in breadcrumbs, place the crumbed chicken onto the oiled baking tray and dab the breaded chicken with oil from the cup using a pastry brush, repeat for each chicken strip. place in the oven, bake for 15 minutes turning once part way through cooking
  • wash the cherry tomatoes, place the tomatoes on the baking tray with the oil, sprinkle the Italian herbs over the top, bake for 8 to 10 mins
  • while the tomatoes are cooking, check the chicken goujons and using a fish slice turn the goujons over
  • check the sweet potato chips and using a fish slice turn the chips over, warm the wraps in the microwave for 30 seconds or cover the wraps in foil and place in the oven for 5 mins till warm, cut the avocado(s) in half remove the stone and skin, slice lengthways into thin slices, remove the chicken goujon from the oven, remove the tomatoes from the oven
  • place salad leaves in the middle of the wrap, add 4 slices of avocado, add about 5 tomatoes, place 2 goujons into the wrap, top with parmesan mayonnaise, roll the wrap
  • remove sweet potato chips from the oven
  • serve two chicken goujon wraps for each person, serve with the sweet potato chips
Keyword Chicken Goujons Wraps with Parmesan Mayo Recipe
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