Crispy Chicken Wraps

• 2 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp ground coriander
• 1 tsp garlic granules
• 1 tsp mild chili powder
• 80 grams breadcrumbs
• 2 tbsp vegetable oil
• 1 handful of mixed leaves (spinach, rocket, watercress)
• 4 corn tortilla wraps
• 2 chicken breasts, cut into long thin strips
• 1 yellow pepper, cut into thin strips
• 1 red pepper, cut into thin strips
• 70 grams mild cheese, cut into equal sized strips
• 1 strong medium to large food bag
• 1 tin foil

1. Preheat oven to 220c / 200c fan.
2. Mix all the spices together and then mix with the breadcrumbs.
3. Place the chicken in the food bag and add the oil and the coating mixture.
4. Tie a knot in the bag to ensure completely sealed and shake until chicken is well coated.
5. Play the chicken strips onto a baking tray and cook in the oven for 18-20mins, or until cooked.
6. On the tortilla wraps, lay the mixed leaves, peppers and cheese.
7. Once the chicken is done, reduce the heat to 200c / 180c fan, and lay the chicken strips onto the wraps.
8. Roll up the wraps and then cover with tin foil.
9. Place in the oven for 10mins.
10. (leave longer for a crispier wrap)

paprika, ground cumin, cayenne pepper, ground coriander, garlic, chili powder, breadcrumbs, vegetable oil, handful of mixed leaves, corn tortilla wraps, chicken breasts, yellow pepper, red pepper, mild cheese, foil

Taken from cookpad.com/us/recipes/337301-crispy-chicken-wraps (may not work)