crispy chicken wraps with a jalepeno slaw

If you know me or have read this blog you will know that I’m a big fan of Mexican food.  Tex Mex or even  Southern American-influenced Mex.  Whatever.  I can think of a few things more comforting and delicious than crispy fried chicken strips with a spicy jalapeno coleslaw enveloped in a warm flour tortilla. The warm and the cold, the crispy and the soft, the sweet and the spicy, this is one of my favourite things.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mediterranean Delicacies Jalapeno Dip to make this knock-out spicy coleslaw.  It really is that simple.

To make the chicken: (this should feed 4)

• 450 – 500ms of free-range chicken breast strips or breasts cut into strips
• 1 egg lightly beaten
• 1 cup of bread crumbs or panko crumbs as I used (crispier)
• 2 Tbs of chopped fresh herbs (parsley, basil, thyme etc)
• about 1/2 cup of flour seasoned generously with salt and pepper
• oil for frying

Slaw:

• finely shredded cabbage and grated carrot in equal ratio
• a tub of Mediterranean Delicacies Jalapeno dip

Heat about 5cm of sunflower or vegetable oil in a wide frying pan. Set out the flour in a flat dish next to the beaten eggs, next to the crumbs, sort of like a production line.  It gets quite messy so you want to work quite quickly. Dunk each piece of chicken, one at a time first in the flour (dust off any excess) and then dip into the egg ensuring that it is thoroughly coated. Finally, dredge in the herby crumbs to coat.  Fry on each side until golden brown. Drain on kitchen paper.  If necessary keep the chicken in the oven at very low heat until you are ready to serve.

To make the slaw:

Finely shred fresh cabbage and grated carrots to equal ratios (half and half) and to the quantity desired.  Stir through the Mediterranean Delicacies fresh Jalapeno dip to coat the slaw.  Taste and see how spicy you like it.  if you are making this for children, you may want to dilute some of the heat with some mayonnaise. If you live outside South Africa and do not have access to this delicious dip, mix mayonnaise with chopped-up pickled jalapeno or jalapeno in adobo,  or a few splashes of a jalapeno hot sauce (Tabasco, Cholula etc).

This coleslaw would also work brilliantly with my beer-battered fish tacos.

Heat the wraps by either microwaving them for about 10 seconds each or lightly dry frying them in a nonstick frying pan on either side until warmed through.  If you wanted to heat a bulk amount at one time you could wrap a pile in tin foil and heat it in a low oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Assemble the wraps adding any other bits and pieces that you like.  Thin slices of red onion and chopped-up tomatoes work really well.