These crunchy Mexican wraps will liven up any Summer dinnertime!
Crispy Nacho Wraps
Crispy Nacho Chicken
600g Chicken Breasts
200g Tortilla Chips
100g Grated Cheddar
50g Plain Flour
1 Egg (beaten)
Guacamole from Tex Mex Selection
Sour Cream from Tex Mex Selection
Salsa from Tex Mex Selection
Preheat the oven to 190C/Fan 170C/Gas 5.
Crush the tortilla chips into crumbs and mix with the cheddar.
Cut the chicken breasts into strips.
Coat the chicken by coating the chicken in the flour, followed by the egg and then the tortilla chips. Sprinkle any remaining cheese and tortilla chips over the coated chicken and bake for 20 minutes or until the chicken is cooked through.
To serve fill the wraps with the chicken, sour cream, salsa and wrap the edges into the middle to make a hexagon shaped wrap.
Heat a large frying pan and cook the wraps, folded side down first, for a few minutes on each side until golden and crispy.
Serve with dips.