1. Season beaten egg with salt and pepper to taste. Heat a frying pan over medium heat. Add 1 tbls of the oil and make a thin omelette using half of the egg mixture. Repeat this process with the remaining oil and egg mixture to make a second omelette.
2. Gently warm both sides of the wrap in a dry frying pan.
3. Place wrap on a work surface and place an omelette on top. Spread 1 tbsp mayonnaise on the omelette. Top with popcorn chicken and coriander leaves at one end of wrap and roll it up tightly. Repeat with the remaining wraps.
A grate party snack, I make when I have friends over. If you have an oven, you can opt for place stick that have been brushed with garlic butter in the oven a 170°C for 8 – 10 minutes until golden brown
The best way to tell if your chicken is cooked is to poke it with the sharp end of your knife into the fleshiest part of the chicken and if the juices run clear, that means it´s cooked but if it´s bloody, pace in back into the oven and cook for a little longer
Popcorn Chicken, Egg Wrap
Preparation Time:
Total time:
Serves 2
Ingredients:
2 x Mission Wholemeal Wraps 8”4 eggs, lightly beatenSalt & pepper to taste2 tbls Vegetable oil½ packet popcorn chicken, 200g, fry until crispyA small bunch coriander leaves2tbls mayonnaise
Instructions:
1. Season beaten egg with salt and pepper to taste. Heat a frying pan over medium heat. Add 1 tbls of the oil and make a thin omelette using half of the egg mixture. Repeat this process with the remaining oil and egg mixture to make a second omelette.
2. Gently warm both sides of the wrap in a dry frying pan.
3. Place wrap on a work surface and place an omelette on top. Spread 1 tbsp mayonnaise on the omelette. Top with popcorn chicken and coriander leaves at one end of wrap and roll it up tightly. Repeat with the remaining wraps.
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