Scale

2 x 115g chicken breasts, flattened

1 tsp garlic granules

1 tsp smoked paprika

1 tsp onion granules

Salt and pepper

½ egg, whisked

30g cornflakes, crushed

2 tortilla wraps

2 handfuls of shredded lettuce

2 light cheese slices

Burger sauce:

50g light mayo

¼ tsp yellow mustard

1 tsp reduced-sugar ketchup

1 tsp chopped gherkins (15g)

1 tsp gherkin juice

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Season the chicken with garlic granules, onion granules, salt, and pepper. Add leftover spices to the cornflakes.

Dip the chicken into the egg, then coat with crushed cornflakes.

Air fry at 185°C (365°F) for 17 minutes or bake at 190°C (375°F) for 20–22 minutes.

While the chicken cooks, mix the burger sauce ingredients together.

Slice the wraps from the center to the edge to create a foldable quadrant.

Add lettuce, chicken, burger sauce, and cheese in each section. Fold over.

Toast the wrap in a hot skillet, cheese side down, for 2 minutes. Flip and toast for 1 more minute.

Swap cheese or wrap to suit your diet. Reheat in a pan or toaster oven. Great for meal prep or quick summer dinners.