West African-inspired wraps, with peanuts that add loads of flavour and crunch to the chicken.

• Feeds 2
• Ready in 35 minutes

Ingredients

• 75g Co-op Irresistible white sourdough bloomer
• 1 garlic clove
• 2cm ginger, roughly chopped
• ½ tsp cayenne pepper
• 60g Co-op dry roasted peanuts
• 1 Co-op British free-range egg, beaten
• 1½ tbsp Co-op plain flour
• 4 Co-op skinless British chicken thigh fillets
• 2 tbsp Co-op reduced fat mayonnaise
• ½ tsp Dijon mustard
• 80g Co-op mixed salad leaves
• 2 Co-op vine-ripened tomatoes, sliced
• 4 Co-op tortilla wraps

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6
2. Put the bread, garlic, ginger, cayenne pepper and peanuts in a food processor, season and whizz into chunky breadcrumbs
3. Tip them onto a large plate and put the egg into a wide, shallow bowl
4. Put the flour on a plate and season
5. Dust the chicken thighs in it, dip in the egg, then the crumbs, making sure it’s well coated
6. Put on a wire rack over a baking tray lined with foil
7. Bake in the oven for 25 mins, until golden, crisp and cooked through
8. Mix the mayonnaise with the mustard, then stir in 2 tbsp water to thin it down a little
9. To serve, divide the salad leaves and tomato between the wraps
10. Top with the chicken, sliced into strips, then drizzle over the mayonnaise dressing

Each serving contains

• Energy 61% 5116kj 1222kcal
• Fat High 81% 57g
• Saturates High 68% 13.6g
• Sugar Low 9% 8.1g
• Salt High 52% 3.14g

% of adult’s reference intake | Carbohydrates per serving : 99g