Crispy Sesame Chicken And Vegetable Wraps

• 2 None carrots, peeled and julienned
• 1 None red pepper, seeded and julienned
• 1 None yellow pepper, seeded and julienned
• 1 None beet, peeled and julienned
• 1 1/2 cups shredded red cabbage (use a mandoline if you have one)
• 4 tbsp olive oil
• 1/4 cup flour
• 2 None eggs
• 1 tsp sea salt
• 1 cup panko breadcrumbs
• 1 tbsp sesame seeds
• 1 tbsp black sesame seeds
• 1 lb boneless skinless chicken breasts, cut into strips
• 4 None flatbreads or pita bread, halved into pockets.
• None None Mayonnaise
• None None Sweet chili sauce

1. Preheat the oven to 400u0b0F. For the slaw, toss carrots, peppers, beet and red cabbage in a large bowl.
2. For the chicken, place 2 tbsp oil in a large roasting pan and place in the oven to heat.
3. Place flour, egg beaten with salt and breadcrumbs mixed with sesame seeds in 3 separate shallow bowls. Lightly coat chicken in flour; shake off excess. Dip in egg, then crumbs, pressing firmly. Gently place chicken in the hot roasting pan. Drizzle with the remaining oil and roast for 5 mins. Turn and cook for 5 mins, or until golden and crisp.
4. Spread each flatbread with mayonnaise. Place chicken in the center and drizzle with a little sweet chili sauce. Top with slaw and carefully roll up. Wrap in greaseproof or parchment paper and tie with string.

carrots, red pepper, yellow pepper, beet, shredded red cabbage, olive oil, flour, eggs, salt, breadcrumbs, sesame seeds, black sesame seeds, chicken breasts, pita bread, mayonnaise, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/34203 (may not work)