Sweet chilli chicken wrap spread

• egg↗1

  beaten

• milk↗2 tbsp tbsp
• cornflakes↗100g g
• garlic granules↗½ tsp tsp
• paprika↗½ tsp tsp
• chicken mini fillets↗550g g
• vegetable oil↗2 tsp tsp
• flour tortilla wraps4
• iceberg lettuce↗¼

  finely shredded

• cucumber↗¼

  finely sliced

• mayonnaise↗4 tbsp tbsp
• sweet chilli sauce↗2 tbsp tbsp
• sweet potato wedges
• corn-on-the-cobs↗
• shop-bought spicy rice
• coleslaw

Step-by-step instructions

1. 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.

2. 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.

3. 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.