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Chicken Schnitzel Wraps

Chicken Schnitzel Wraps
Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 11.41 dollar
Difficulty level: 3 out of 4

15 Ingredients

Number of servings
4
  • 2 medium tomatoes, sliced
  • 1 cup carrot, grated
  • 1 handful mint, shredded
  • 60grams pumpkin seeds
  • 1 lime juiced
  • 4 wholegrain wraps
  • 2 cup shredded iceberg lettuce
  • 1 cup low-fat Greek-style yoghurt
  • 1 small chicken breast fillet, split crossways (see recipe)
  • 3 carrots, chopped into sticks
  • 1/3 cup light cheddar, grated
  • 5milliliter olive oil cooking spray
  • 1 free range eggs, lightly beaten
  • 1 1/2tablespoons wholemeal plain flour
  • 1/3 cup breadcrumbs

Method

Step 1 of 4

Preheat oven to 200ºC/180ºC fan-forced. Line a baking tray with baking paper.

Step 2 of 4

Mix cheddar and breadcrumbs in a shallow bowl. Place flour and egg in separate shallow bowls. Place each piece of chicken between two layers of baking paper, pound out lightly with a rolling pin to flatten to 5mm thick. Working with one piece at a time, coat chicken in flour, then dip in egg and coat in breadcrumb mixture. Place chicken on tray. Spray with oil.

 

Step 3 of 4

Bake for 15 minutes. Turn chicken pieces and spray lightly with oil. Bake for a further 10 minutes or until golden and cooked through. Cool for 10 minutes. Thickly slice.

Step 4 of 4

Place chicken, tomato, grated carrot, lettuce, mint and pumpkin seeds onto each wrap. Drizzle with lime juice. Roll wraps to enclose. Serve with yoghurt and carrot sticks.

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