Chicken Wrap
October 2, 2016
Bon apetit
Preparation time: 15 minutes
Cooking time: 8 minutes
Ingredients:
Large chicken breast
3 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt, to taste
1/2 teaspoon black pepper
1/2 cup butter milk
3 cup corn flakes or bread crumbs
2 eggs
1 cup flour
Tortilla bread
lettuce
Sliced tomatoes
Pickled cucumber slices
Mayonnaise or ketchup or mustard (your favorite sauce)
Cheddar cheese slices
Cooking time: 8 minutes
Ingredients:
Large chicken breast
3 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt, to taste
1/2 teaspoon black pepper
1/2 cup butter milk
3 cup corn flakes or bread crumbs
2 eggs
1 cup flour
Tortilla bread
lettuce
Sliced tomatoes
Pickled cucumber slices
Mayonnaise or ketchup or mustard (your favorite sauce)
Cheddar cheese slices
Preparation:
– Cut the chicken breast into slices as fingers
– Place it into a bowl, then add above all the spices mentioned .
and buttermilk.
– Mix all together
– Cover the bowl with blastic wrap, put it in the fridge over night or at least 2 hours.
– Crushed the corn flaks, put it in a flat dish.
– Into two plates place the flour in the first and the eggs mixture at the second.
– Season the eggs with black peper and salt to taste.
– First place the chicken finger into the flour cover it in both sides, then dip it into the eggs mixture, finally place it in the corn flakes crumbs.
– Transfer the steaks in to a wire rack and let it rest for 30 minutes, to let the corn flakes crumbs stick good into the chicken fingers before fry it.
– In a hot oil fried the steak for 8 minutes until golden color, then transfer it to a kitchen towels to free of the extra oil.
– In a tortilla bread place one fried chicken, the slices of chedder cheese, tomatoes, lettuce and pickles.
– Roll over the tortilla as a loaf.
– Serve it with french fries or salad.
– Place it into a bowl, then add above all the spices mentioned .
and buttermilk.
– Mix all together
– Cover the bowl with blastic wrap, put it in the fridge over night or at least 2 hours.
– Crushed the corn flaks, put it in a flat dish.
– Into two plates place the flour in the first and the eggs mixture at the second.
– Season the eggs with black peper and salt to taste.
– First place the chicken finger into the flour cover it in both sides, then dip it into the eggs mixture, finally place it in the corn flakes crumbs.
– Transfer the steaks in to a wire rack and let it rest for 30 minutes, to let the corn flakes crumbs stick good into the chicken fingers before fry it.
– In a hot oil fried the steak for 8 minutes until golden color, then transfer it to a kitchen towels to free of the extra oil.
– In a tortilla bread place one fried chicken, the slices of chedder cheese, tomatoes, lettuce and pickles.
– Roll over the tortilla as a loaf.
– Serve it with french fries or salad.
Bon apetit
