Chicken Wrap With Mango Slaw

  1. SLAW PREP:
  2. Combine the mango, jalapenos, vinegar, sugar, water, and shallot in a saucepan.
  3. Cover and simmer until the mango is softened (about 10 minutes).
  4. Puree in food processor; then transfer to a large bowl.
  5. Add mayonnaise, cilantro, garlic, and lime juice.
  6. Add salt and pepper to taste.
  7. Add coleslaw mix (found in vegetable section of grocers) and toss to coat.
  8. Cover then refrigerate.
  9. CHICKEN PREP:.
  10. Place flour in a shallow bowl.
  11. Whisk eggs and milk in another shallow bowl.
  12. Pulse the cornflakes, almonds, and sesame seeds, sugar, red pepper and salt in a food processor until coarsely chopped.
  13. Transfer to a shallow bowl.
  14. Dredge the chicken strips in the flour...shake off excess flour.
  15. Then dip in egg mixture before rolling in the cornflake mix.
  16. Fry the chicken over moderately high heat until golden brown (about 6 min a batch).
  17. FINISHING: Set a two fried chicken fingers on a tortilla and top with slaw.
  18. Roll up and enjoy!

flour tortillas, mango, jalapeno, white wine vinegar, sugar, water, shallot, mayonnaise, cilantro, garlic, lime juice, salt, fresh ground pepper, coleslaw mix, chicken breasts, corn flakes, almonds, sesame seeds, sugar, red pepper, salt, eggs, milk, flour, vegetable oil

Taken from www.food.com/recipe/chicken-wrap-with-mango-slaw-417241 (may not work)

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